Onion pakora
I made a little Indian dinner tonight. I thought it would be fun to make some onion pakora to serve as a starter. They were super duper simple, hugely tasty and perfectly crisp.
Makes about 12
| 1/2 | teaspoon | chilli powder |
| 1/2 | teaspoon | ground cumin |
| 1/2 | teaspoon | ground coriander |
| 1/2 | teaspoon | tumeric powder |
| 1/2 | teaspoon | salt |
| 1/2 | cup | chickpea flour |
| 1/4 | cup | water |
| 2 | small onions | |
| oil for frying |
Combine the spices, salt and chickpea flour; mix thoroughly. Gradually add the water to the dry ingredients, stirring to ensure you don’t get any lumps, until you have a thick batter.
Top and tail the onion and peel it. Cut it in half, then, as though cutting wedges, cut it into thin slices. Place the onion slices into the batter and stir to thoroughly coat.
Fill a small pan with about an inch of oil and make it hot. Take a very small handful of onion mixture and drop it into the oil, aiming not to make them too flat. Cook for a few minutes before turning them over. You want them to become golden brown. Remove the pakora and rest on paper towel. Repeat the process, cooking the pakora in batches. Garnish with coriander.
If you’re not serving the pakora straight away, reheat them under the grill/broil to make them crisp.
Enjoy!
