This was my lunch today. Victoria Day long weekend celebrations went late into the night with charcoal grilled spicy chicken tikkas, mushroom zucchini skewers, juicy beef kababs and some heady Sherry my friend brought from Dubai. After about 9 hours of sleep I woke up wanting to eat something not meaty and quick.
I was catching up with my mother-in-law on skype this morning as I fried my Pakoras until beautifully brown when she seemed surprised that I was cooking them for brunch.Typically, Pakoras are tea-time snacks and are served with milky hot chai. But rules are meant to be broken, right? As I stood there eating and cooking at the same time she interrupts to ask me, “Did they turn out crunchy?” I said with excitement, “Yes!” — true sign of a good Pakora.
My husband and I stood by the kitchen counter and wolfed them down with ketchup and sriracha as soon as I finished clicking my photos. They were hot and crisp and so yum!
In India, you will find Pakoras of many many types made with potato, chilli, cauliflower, green banana that are deep fried in differently spiced batters and each of them served with chutneys and dips complimenting the vegetables and spices used in the batter. These are a common item in almost every wayside tea stall. There is a distinctive way of wrapping it, and many other tea-time snacks including Paruppu Vadas, for customers that has never changed or lost its charm with passing time. They are usually wrapped in cone-shaped pockets made of old newspapers and loosely tied with a coir string before handing them out to ardent tea drinkers. You know it is tradition when you see certain things repeating itself throughout a region or country.
Hot crisp Onion Pakoras, lightly flavoured with curry powder and served with nothing but steamy milk tea and ketchup on the side.
Onion Fritters (Pakoras)
|Prep time||10 minutes|
|Cook time||4 minutes|
|Total time||14 minutes|
|Dietary||Gluten Free, Vegan|
- 2 Large Onion (200g each) (finely sliced)
- 1/4 cup Rice Flour
- 1/2 cup Chickpea Flour (Besan)
- 4 tablespoons Cilantro (chopped)
- 1 tablespoon Garlic (minced)
- 1 tablespoon Ginger (minced)
- 1/2 teaspoon Fennel Seeds Powder
- 1 heaped teaspoon Curry Powder
- 1 teaspoon Salt
- Oil (for deep frying)
- 2 Green chillies (chopped)
|Mix the onions with salt and set aside for 2 minutes. This will make the onions sweat and this way we won't be needing to add any water to make the batter.|
|Throw in everything else listed under the ingredients except oil and mix thoroughly using your hands.|
|Heat oil on medium-high and put in a slice of the batter-coated onion to test the temperature. If the onions immediately floats to the top with bubbles around it you are ready to go.|
|I like my fritters crunchy so I take very little of the mixture at a time for each individual fritter. I would say a teaspoon full of mixture is a good enough measure. I also do not form them into balls. Just lightly press them down using your thumb before dropping them into the oil.|
|Fry for around 4 minutes or until golden.|