I wish!! So many questions I would ask. But, alas, this is just a virtual Tea and I am bringing just one of the treats.


Pekoris are vegetable fritters made with onions, potatoes, peppers, cauliflower or any other vegetable. “They are generally eaten with tea….” according to Jaffrey in An Invitation to Indian Cooking.

They are the Indian equivalent of batter fried potatoes or onion rings. And quite tasty since the batter contains cumin, tumeric, and pepper.

Use 1-inch flowerets of cauliflower (a small head), or 1/8-inch-thick onion rings (4 medium-sized onions, or Italian pepers cut in 1/2 lengthwise. I used potatoes, cauliflower, and onions. Chickpea flour is very light, so do weigh it.

4 oz chickpea flour (beson), sifted {Chickpea flour is very light, so do weigh it.}
1/4 tsp salt {I increased this in my second batch and it brought out the flavor more.}
1/4 tsp ground turmeric
1/4 tsp ground cumin
1/4 tsp baking soda
1/8 tsp freshly ground pepper
1/4 tsp cayenne pepper (optional)
karhai {Which is basically an Indian wok}, or other utensil for deep frying
salt and pepper for sprinkling on cooked pakoris

Put the chickpea flour in a bowl. Gradually mix in about 7 fl. oz. water, until you have a thickish batter thick enough to coat the vegetables. Add the other batter ingredients and mix well. Cut the potatoes into rounds 1/8″ inch thick, and put into a bowl of cold water.
Heat oil over a low flame until hot but not smoking. Take a few potato slices at a time, wipe them dry, and dip them in the batter. Now drop them into the oil. Fry slowly, 7 to 10 minutes on each side, until they are cooked through and have turned a golden-brown. Remove with slotted spoon and drain on paper towels. Sprinkle with salt and pepper. Do all pakoris this way, never putting in more at one time than your deep-frying utensil
will hold in one layer.
To serve: Serve pakoris while they are crisp and hot with either the Fresh Green Chutney with Coriander Leaves and Yogurt or Fresh Mint Chutney with Fruit. The chutney is used as a dip.
If you’re feeling lazy, tomato ketchup or Chinese duck sauce or a combination of soy sauce, white vinegar, grated fresh ginger, and a dash of Tabasco can be used as alternative dips.

I had some trouble getting the batter to stay on the veggires so I powdered them first with cornstarch and that worked better. I guess you could dust with chick pea flour as well. These are best eaten HOT before the batter gets a little soggy.

If you want to join the tea come over to and share the treats.