Onion Pakora
Ingredients (11)
- onions2
- besan1 cup
- rice flour1 cup
- green chillies1.5
- curry leaves1 handful
- fresh coriander leaves1 handful
- ghee or butter1 tsp
- garlic cloves3.5
- salt
- water
- oil
Method
- 1
Thinly slice the onions and place them in a large mixing bowl.
- 2
Add the green chillies, curry leaves, coriander leaves and crushed garlic.
- 3
Sprinkle in the salt and mix well. Let the onions rest for 5–10 minutes so they release their moisture.
- 4
Add the besan and rice flour.
- 5
Add the ghee or butter and mix thoroughly.
- 6
Sprinkle water a little at a time and mix until the onions are lightly coated. The mixture should be thick and crumbly, not a smooth batter.
- 7
Heat oil in a deep kadai over medium heat.
- 8
Take small handfuls of the onion mixture and gently drop them into the hot oil.
- 9
Fry in batches, turning occasionally, until the pakoras are crisp and deep golden brown.
- 10
Remove with a slotted spoon and drain on kitchen paper.
- 11
Serve immediately while hot.
Notes & variations
Do not add too much water. The onions naturally release moisture, giving the pakoras a crisp texture. For extra crispiness, increase the rice flour slightly. Add a pinch of chilli powder or crushed fennel seeds for additional flavour. A small pinch of baking soda can be added for lighter pakoras. Serve with coconut chutney, mint chutney, tomato ketchup or a hot cup of tea.
Nutrition
estimated| Per | 1 serving | 5 servings |
|---|---|---|
| Calories | 235 kcal | 1175 kcal |
| Carbs | 42.6 g | 213 g |
| Protein | 8.5 g | 42.5 g |
| Fat | 3.1 g | 15.5 g |
| Fibre | 4.9 g | 24.5 g |