Onion Pakora

• Vegetarian

• Produce

  • 1/4 cup Cilantro
  • 1/2 tbsp Coriander, ground
  • 1/2 tbsp Fennel, ground
  • 2 Onions, large

• Condiments

  • 1 tbsp Ginger paste

• Baking & Spices

  • 1 cup Besan flour
  • 1/4 tsp Garam masala
  • 1/2 tsp Kashmiri chili powder
  • 1/4 cup Rice flour
  • 1 tsp Salt

• Oils & Vinegars

  • 35 tbsp Vegetable oil

Found on thegourmetgourmand.com

Description

Ingredients

• 2 large onions, finely sliced
• ¼ cup cilantro, roughly chopped
• 1 tablespoon ginger paste (grated on microplane grater)
• 1/2 teaspoon salt
• 1 cup besan flour (chickpea flour)
• ¼ cup rice flour
• ½ tablespoon ground fennel
• ½ tablespoon ground coriander
• ½ teaspoon kashmiri chili powder
• ¼ teaspoon garam masala
• 1/2 teaspoon salt
• 3 tablespoons vegetable oil
• 2 cups vegetable oil

Directions

• In a medium bowl combine onions, cilantro, ginger, and salt. Let rest for about 10 minutes.
• In a separate bowl, combine flours, spices, and salt. Mix well with a whisk or your hands. Add 3 tablespoons of vegetable oil and mix thoroughly with your hands until the oil coats the flour and it is the texture of wet sand.
• Next add the vegetables. Mix well to combine. The batter will become sticky as the moisture from the onion and ginger coats the flour.
• Let it rest for 5 minutes and then stir again. If the flour is not fully coating the vegetables, add 1-2 tablespoons of water until you achieve a very thick batter that just coats all the vegetables and allows the onions to stick together; it should not be runny.
• In a 10 inch frying pan (I used my cast iron skillet), add 2 cups vegetable oil. Turn heat to medium and let it come to temperature.
• Form small balls with the onion mixture with your hands, and drop these into the oil. Fry for about 7-10 minutes, flipping as needed, until pakoras are a deep golden color.
• Let rest on paper towel to drain any excess oil before serving.
• Serve with your favorite chutney. Recipes for tamarind and cilantro-mint chutney are available here.

Nutrition