Onion slices dipped in gram flour batter and then deep fried. An Indian snack, crispy from the outside, fluffy and light from the inside. Usually, it’s paired with a cup of karak chai
Prep Time 10minutes
Cook Time 10minutes
Total Time 20minutes
Author Muna Kenny
1large onion thinly sliced
1 ¼cupgram flourbesan
2tablespooncorn mealor rice flour
4teaspoonoilthis goes in the batter
½cupminus 2 tablespoon water
Oil to deep fry the pakoras
Sprinkle ¼ teaspoon of salt on the sliced onion and mix well. This will brings some moisture out of the onion and you need that to happen to get crispy onion pakoras. Place the onion on a kitchen towel and pat dry. Keep aside.
In a bowl, add the dry ingredients and mix well. Add the onion and mix well. Use your hands and rub the onion with the dry mixture.
Add the water and oil and mix well. The batter will be sticky. Cover and keep aside for 10 to 15 minutes.
In a deep pan, add oil to deep fry, keep it on medium high and when the oil is hot, take around one tablespoon from the mixture and drop in the oil.
Do not move the pakora until after almost a minute. Keep frying until the color is golden and light brown. Remove from oil and place on paper towel.
Enjoy with your favorite dip. I have tried plain yogurt and it tasted good, but of course, it is best with Indian chutney.