Everyone loves pakoras, right? I do too! The good thing about this popular tea time snack is that it can be made in minutes with whatever you have at hand. The choice is vast ....potatoes, cauliflower, spinach, bread, fish etc. So next time you have unexpected guests, don't panic. Serve them pakoras!
There is a slight difference in how one makes onion pakoras as compared to other pakoras. While normally pakora batter is made with besan and spices and then the specific vegetable is added, in onion pakoras besan is sprinkled over the onions to absorb the natural juice of the onions. Only a little water is used to moisten the mixture and make it come together.
I had the best onion pakoras on a road trip to Shirdi many years back. That area does happen to be the main onion belt of the country so onions grow there in abundance. We stopped at a small dhaba to have pakoras and chai. The pakoras were excellent. Light and amazingly crisp. While complimenting the owner, I asked about the recipe. All he would say is that they did not use water in making the pakoras! Last year on a repeat visit to Shirdi I tried to locate that dhaba but could not find it. Sad! I would have loved to have a repeat of those pakoras.
Ingredients:
2 medium onions
2 tbsps of gram flour ( besan)
1 tbsp of rice flour
1/4 tsp pepper
Salt to taste
Pinch of soda bi carb
1/4 tsp carom seeds ( ajwain)
Method: Let us get started in making the onion pakoras.
Slice onions finely and place in a bowl.
Sprinkle besan, rice flour, salt, pepper and carom seeds over the onions and mix it in nicely.
Use a tbsp or so of water to moisten the mixture. Do not let it get runny. Add soda bi carb. Heat oil in a heavy bottom pan and when the oil is fairly hot add the onion batter little by little. Do not immediately start stirring. Let it cook on one side before flipping to the other side.
Serve hot with green chutney or tomato ketchup.
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