Onion pakora | onion bhaji

Pakoras are a popular snack in India and are made by deep-frying veggies, paneer, eggs or chicken in a batter made from besan (chickepea flour / gram flour) and spices. You normally have them around tea time and they go really well with a nice warming mug of masala chai (recipe on my blog for that as well!). They are called pakoras or pakodas in North Indian, but in the Southern India you would call them bhajis instead. This recipe serves 2-4 depending on how hungry everyone is! 

Ingredients

2 medium sized red onions, thinly sliced 

1 cup besan 

Water as required 

Oil for deep frying 

Handful coriander leaves, finely chopped

You'll need these spices

1 tsp garam masala 

1/2 tsp turmeric 

1 tsp cumin powder (or 1 tsp cumin seeds, bashed) 

1 tsp kashmiri red chilli powder 

1 tsp salt

Method: 

• In a mixing bowl, add the onions, besan, coriander leaves, salt and spices.
   
• Mix well and ensure that the onions are evenly coated in the besan & spice mixture. 
  
  
• Next add enough water to bring to a nice thick batter which coats each onion piece. 
  
  
• Take a deep frying pan or saucepan and pour in around a 1-2cm layer of oil. You don't need to completely deep fry these, a shallow fry will do just fine. 
  
  
• Put the heat to a medium and let the oil heat up. 
  
  
• Take one small onion slice to test the temperature. If bubbles start forming and it floats, you know the oil is ready. 
  
  
• Take small spoonfuls of the pakora mixture and drop into the oil. Fry in batches depending on the size of your pan. 

• Place on a plate lined with kitchen paper to drain an excess oil. 
  
  
• Serve hot with some chilli sauce, ketchup, just have plain or serve like I did with a cup of masala chai.