Onion Pakoras with Tamarind Chutney

• Vegetarian
• Gluten free

• Produce

  • 2 Brown or yellow onions, medium
  • 1 Chilli
  • 1/4 cup Coriander, fresh
  • 1 tsp Ginger, fresh

• Condiments

  • 1/2 cup Tamarind paste

• Baking & Spices

  • 1/2 cup Brown sugar
  • 3/4 cup Chickpea flour
  • 1/2 tsp Turmeric

• Oils & Vinegars

  • 1 Oil
  • 2 tsp Vegetable oil

• Nuts & Seeds

  • 1 1/2 tsp Cumin
  • 1/2 tsp Nigella seeds

• Liquids

  • 3/4 cup Water

Found on thesugarhit.com

Description

Ingredients

• 2 tsp vegetable oil
• ½ tsp each cumin, cardamom, and ground ginger
• ½ cup tamarind paste
• ½ cup brown sugar
• ¾ cup water
• 2 medium brown or yellow onions
• ¾ cup chickpea flour (sometimes known as gram or besan flour)
• ½ tsp turmeric
• 1 tsp cumin seeds
• ½ tsp nigella seeds
• ¼ cup fresh coriander (cilantro) leaves
• 1 tsp grated fresh ginger
• sliced chilli, to taste (optional)
• Oil, for frying (I used canola)

Directions

• To make the chutney, place the oil and spices into a small saucepan and place over a low heat. Once the spices start sizzling, and smell slightly richer, add the remaining ingredients and bring the mixture to a boil. Boil for about 2 minutes, or until slightly thickened. Set aside to cool.
• To make the onion pakoras, peel and finely slice the onions into half moons. Place the onions into a mixing bowl and add the remaining ingredients. Slowly add ½ cup of water, mixing as you go, to get a batter the consistency of very thick greek yoghurt. When everything is mixed together, cover the bowl with a cloth and set aside for about 10 minutes or so - this helps the onion to soften slightly, and helps the fritters hold together more readily.
• Heat about 2 inches of oil in a deep saucepan. Place a piece of onion in the pan - when it floats to the surface and sizzles, the oil is ready to go (about 350F/170C).
• Place heaping tablespoons full of the onion mixture into the oil - try and get a good equal ratio of onion to batter - and leave them to cook for about 3 minutes, flipping halfway. They will turn a nice golden brown, and should be cooked all the way through. Cut a fritter in half to test if need be.
• When all the fritters are cooked, pile them on a platter and serve with the room temperature chutney. These are great with a few beers, and some good friends.