Cook and Scale
Crispy Onion Pakora
4 servings · 30 min total
Sliced onions coated in a spiced chickpea-flour batter and deep-fried until golden and crisp, a beloved Indian tea-time snack.
Ingredients
- 3 onion, thinly sliced
- 150 g chickpea flour
- 1 tsp chilli powder
- 1 tsp ground coriander
- 1 tsp ground cumin
- ½ tsp ground turmeric
- 1 pinch asafoetida
- 2 tbsp fresh cilantro, chopped
- 1 tsp salt
- 5⅓ tbsp water
- 5 dl vegetable oil, for frying
Method
- 1.
Salt and rest the onions — Place the sliced onions in a large bowl with 1 tsp salt and mix well by hand, then let sit for 10 minutes so the onions release their moisture.
- 2.
Make the pakora batter — Add the chickpea flour, chili powder, ground coriander, cumin, turmeric, asafoetida and cilantro to the onions. Mix thoroughly, then add the water a little at a time, just enough to bind everything into a thick, clumpy batter that coats the onions.
- 3.
Heat the oil for frying — Heat the vegetable oil in a deep, heavy pot to about 180°C, or until a small drop of batter sizzles and rises to the surface immediately.
- 4.
Fry the pakoras until golden — Carefully drop small clusters of the battered onions into the hot oil, a few at a time, and fry for 4-5 minutes, turning occasionally, until deep golden and crisp.
- 5.
Drain and serve hot — Lift the pakoras out with a slotted spoon and drain on paper towels. Serve immediately, piping hot, with chutney or a squeeze of lime.