Pakoras are something I grew up on. I love how how imperfect and rustic they are once out of the hot oil. And I love that they bring brightness to a dreary day.Pakora are a classic Indian snack food or appetizer, made by coating just about any vegetable (or sometimes fruit) with a chickpea flour batter and deep frying. They can be made from whole slices of vegetable or smaller pieces spooned together, and the batter can be thick or thin, crispy or puffy. A good pakora batter has lots of spice – which can include chilies, coriander. I’ve seen pakora made with anything from spinach to raw banana, but my heart will always belong to onion pakora. I’m an onion ring kinda guy too, and onion pakora basically scratches that same itch.In my personal recipe, I enjoy adding a touch of garam masala to my batter. I also adore the sweet and spicy ketchup chutney served with them.
- Onions : 2 medium sized
- Chickpeas flour(Indian name Besan) : 1/2 cup
- Rice Flour : 1/4 cup
- Chopped Green Chilies : 1 tsp
- Cumin Powder : 1/2 tsp
- Red Chili Powder : 1/2 tsp (Optional )
- Curry Leaves : 1 sprig
- Salt to taste
- A pinch of cooking soda
- A pinch of garam masala
- Oil for deep frying
1. Peel and chop the onions into a small pieces and set aside.
2. Combine the both flours with salt, red chilli powder, curry leaves, soda, green chillies,garam masala and cumin powder.
3.Add enough water to make a thick batter. Mix very well and set aside.
4. Heat enough oil for deep frying in a frying pan.
5. Take a small portion of batter and drop them into the hot oil.
6. Deep fry the fritters until golden brown and crispy and remove from the oil*.
*Once the oil is heated, carefully place in heaping tablespoonfuls of batter into the hot oil. Try not to overcrowd the oil because it will result in greasy pakoras. Fry until the pakoras are a pecan-brown. Drain on a cooling rack placed over a cookie sheet.Repeat with the remainder of the batter.Serve right away with tomato sauce or chili sauce, and enjoy.