ONION PAKORA

Course: Salty Snacks

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Total time: 30 minutes

Serves: 4 to 6 

Ingredients:

• 2 onions, finely sliced in rounded shape, soak in cold water
• 100 g besan (gram flour)
• 1” ginger grated
• ¾ tsp rock salt (or as per the taste)
• ⅛ tsp turmeric powder
• ¼ tsp red flakes chili (optional)
• 1 green chili (optional) crushed finely
• 1 tsp dry methi
• ¼ tsp ajwain seeds (carom seeds)
• ¼ tsp of baking powder
• 150 ml water (can vary depending on the consistency required)
• Oil for frying as required – use any neutral flavored oil with a high smoking point to deep fry such as sunflower oil

Making batter:

1. Take out the onion pieces from the water and keep in a bowl. Add a little salt and pinch of chili powder and keep aside.
2. Add gram flour, ginger, salt, red and green chili, methi, turmeric powder, ajwain seeds and baking powder in a mixing bowl.
3. Add water slowly little by little and make into a medium consistency. This should neither be too thick nor too thin.
4. Taste the batter and add more salt if required.

How to make the pakoras:

1. Take a deep kadai or pan and keep on medium heat. The quantity of the oil should be enough so that onion pieces are immersed completely.
2. While the oil heats, drain all the water from the onions completely.
3. Drop a little portion of the battle to the oil to see if the oil is hot enough. If the batter rises immediately without browning, it is the right temperature.
4. Mix the onion pieces into the batter and coat these completely. Start adding gently sliding these to the oil. The quantities of onions added at one time will depend on the size of the kadai and quantity of the oil. Do not stir for a few seconds, then start stirring so that they do not stick together..
5. When one side of pakora firms up, looks cooked and is light brown, turn over gently and fry the other side.
6. Turn over a couple of times and fry these until crisp and golden.
7. Once done, then remove them with a slotted spoon draining as much oil as possible in the pan.
8. Place these on kitchen paper or in a steel colander.
9. Repeat making  next batches as above. Ensure the oil is not too hot at any time. Heat can be reduced a little anytime to keep the oil at the right temperature.
10. Serve these with any green or imli chutney and a cup of tea or coffee and enjoy.

Special note:

• Pakoras make for an excellent evening tea time snack. These are served with green, yogurt or Imli chutney.