Indian Crispy Onion Pakoras
Ingredients
- 400g red or brown onions sliced 0.5cm thick
- 1-2 green chillies finely chopped
- 150g gram (chickpea) flour
- 30g rice flour or ground rice
- 1 tsp fennel seeds
- 1 tsp cumin seeds
- 1 tsp yellow mustard seeds
- 1 tsp salt
- Handful freshly chopped coriander
- 190ml cold water
- Vegetable oil for deep frying, approximately 4cm deep
Preparation
Put the sliced onions in a mixing bowl and add the salt, mix in with the onions and then add the rest of the dry ingredients. Mix well, then stir in the water until all the onions are coated with a quick thick batter.
Heat the oil in a suitable pan and bring up to a medium high heat. Use a soup or dessert spoon to spoon out enough mixture for a pakora and gently drop it into the oil.
Cook five or six at a time for around 5 minutes, turning to ensure even cooking and golden brown all over. Remove with tongs from the oil and place on a cooling rack. Repeat the process.
Tips
These pakoras are vegan and gluten-free.
You can bake or air-fry them with spray oil for a healthier alternative.
Feel free to experiment with different spices.
