Wednesday, March 16, 2005
2 cups dhal flour
1 cup plain flour [always 2 to 1 portions]
3 "pegs" garlic
1 piece o' pepper to taste [do NOT use pepper sauce pepper or it won't cook well]
1 level teaspoon salt
3 level teaspoons baking powder
2 level teaspoons curry / masala powder
Enough oil to deep fry, as when making potato chips
Grind up / blend garlic, pepper and onion until it is a paste [or you can buy garlic sauce and onion sauce...I don't know why you can't use pepper sauce...maybe it is the vinegar that spoils it]
Mix all ingredients together. Add water bit by bit and keep stirring until the mixture is a very thick but smooth paste.
Heat oil in a round bottom pot like wok or karahi.
Wet a spoon and dip enough to make one pull-ow-ree and drop into hot oil. You can fry several at once, but not too much...enough that you can manage at one time.
You might find that you will have to keep adjusting the heat...it can get too hot and then burn the pull-ow-ree, or if it's too cool, it won't cook.
To make the sour
Peel a green mango or two and cut big slices. Steam with two or three pegs of garlic, pepper and salt in enough water to just cover it. Keep adding water to keep it from drying out. When the mango is soft, mash it with the garlic, pepper and some of the steamed mango water.