Vimala was our host for the November Daring Cooks challenge and she invited us to try our hands at some Indian snacks and treats.
What amazing timing… as Indians have just celebrated Diwali – the festival of lights. I am very happy to share with all of you the recipe for one of my favourite Indian snacks ever: Onion Pakoras. The first time I had them, I was on a train going from Mumbai to Goa… and I immediately knew I had to have them again! Well, I was quite lucky as I soon realised that these amazing little fritters are a very common street food item in India. The next image I associate with pakoras is me sitting on a long Goan beach at sunset eating hot onion pakoras from a paper cone… yum! There’s nothing better than just made hot pakoras! My husband and I like them so much that we added them to our wedding menu, as an aperitivo/snack. I can tell you, they are very easy to make and they taste amazing. It took me a while to perfect my recipe and I finally got it to taste exactly as we like it. Serve them with some sweet and tangy Tamarind chutney. Try them and let me know!
Onion Pakoras - deliciously crunchy and lightly spiced Indian fritters!
- 4-5 medium onions sliced lengthwise
- 10 tbsp gram besan flour
- 2 ½ tbsp rice flour
- 1 tsp red chilly powder
- ¼ tsp turmeric powder
- ½ tsp cumin powder
- ½ tsp carom ajwain seeds
- 1 tsp garam masala
- 1 tsp salt
- 1 tbsp coriander leaves chopped
- 1 tbsp vegetable oil
In a bowl, put all the ingredients, apart from the water. Mix them well and squeeze the onions with your hands so they release their juices. This will help form a batter without having to add too much water. Keep aside for 5 minutes.
Deep fry them in vegetable oil at 160°/170°C – 320°/340°F until cooked through and golden brown. Put them on a plate lined with kitchen paper to drain the excess oil.
Serve hot with some Tamarind chutney on the side.