Onion Pakora, also known as onion Bhaji or Kanda Bhaji, is a crispy, savory indian fritter made with sliced onions, gram flour (besan), and spices. It’s a famous tea-time snack, in particular at some stage in the monsoon or bloodless evenings, served with chutney or ketchup.
Elements:
2 huge onions, thinly sliced
1 cup gram flour (besan)
2 green chilies, finely chopped (non-obligatory)
1/four cup chopped coriander leaves
1 tsp carom seeds (ajwain) or cumin seeds
Half of tsp turmeric powder
Half tsp crimson chili powder
Salt to taste
Water as needed
Oil for deep frying
Instructions:
Step 1: put together the onion aggregate
Area the sliced onions in a huge mixing bowl. Add salt and let them take a seat for 10 minutes. This attracts out moisture, which helps bind the batter without needing too much water.
Step 2: upload the Spices and Flour
To the onions, upload gram flour, green chilies, coriander leaves, turmeric, pink chili powder, and carom seeds. Blend the whole lot nicely. Add a touch water simplest if wanted—just enough to coat the onions. The batter have to be thick and not watery.
Step 3: Fry the Pakoras
Warmness oil in a deep pan or kadai over medium heat. As soon as warm, drop small portions of the mixture into the oil the usage of your palms or a spoon. Do no longer overcrowd the pan.
Fry the pakoras until golden brown and crisp, turning on occasion. Eliminate and drain on paper towels.
Step four: Serve warm
Serve onion pakoras warm with inexperienced chutney, tamarind chutney, or tomato ketchup. Pair with a warm cup of masala chai for the last consolation snack.
Tip: for added crispiness, upload a tablespoon of rice flour or cornflour to the batter.
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