Who says Onion Pakora is better savored in rainy season? For me its a all time hit. I believe Cha and adda can be happen anytime and in that time if "TA" means some snacks is there nothing can be better than this. In a quick decision, my choice is Onion pakora - a classic Indian appetizer, which are onions coated with a spiced chickpea flour batter and deep fried. served with tangy tomato sauce or you can add green chutney which ever you like .
Here is my recipe :
· 2 to 3 medium sized onions
· 2 cups gram flour or besan
· ½ tsp red chilli powder
· ½ tsp garam masala powder
· ¼ tsp turmeric powder (optional)
· ¾ tsp ajwain or carom seeds
· A pinch of asafoetida or hing
· Chopped coriander
· Chopped green chilli
· Oil for shallow frying or deep frying – sunflower oil
· salt as required
1. Peel the onions.
2. Rinse and slice them thinly.
3. Mix all the ingredients.
4. Add water and mix it to a thick and smooth consistency.
5. Add little water in the beginning as the onions will release water later and so the batter becomes too watery.
6. The pakoras won’t turn out good if the batter becomes watery.
7. You can add more besan if you feel the batter is not thick and smooth. You can always adjust the content of besan and water by adding it more if you feel you have not got the right consistency.
8. Now heat the oil in a deep frying pan. Take a teaspoonful of the onion batter and add it in the oil. On a medium heat fry the onion pakoras till golden brown.
9. Serve hot with tomato sauce and green chutney.
Note : To make pakora crisp and to absorb less oil while frying you can add 1 tbsp of oil in the batter. And before frying heat the oil properly.
Read : A Pinch of Yum