Pakoras are easy to make and are very forgiving! You can literally add any of your favorite spices to your batter and any of your favorite vegetables as well. This recipe is a simple onion pakora recipe that goes great with afternoon tea or as an appetizer.
1 Large Onion (Chopped in Half Moon Slices)
1 & 1/2 Cup of Chickpea Flour (Besan/Chana Noh Loat)
1/4 Cup of Rice Flour
1/4 Cup of Cilantro
1 Tbs of Cumin
1 Tbs of Garlic Paste
1 Tbs of Ginger Paste
1 Tbs of Green Chili Paste
1 Tsp of Red Chili Powder
1 Tsp of Carrom Seeds
1 Tsp of Crushed Black Pepper
1/2 Tsp of Turmeric
1/2 Tsp of Garam Masala (Click here to see my recipe on how to make your own)
Salt To taste
Oil to Deep Fry
Chaat Masala to sprinkle on top (Optional)
Begin by heating your oil on medium heat. While your oil is heating, in a large mixing bowl, add in your chopped onion, chickpea flour, rice flour, cilantro, cumin, garlic paste, ginger paste, green chili paste, red chili powder, carrom seeds, crushed black pepper, turmeric, garam masala, and salt to taste. Now get your hands dirty and combine everything. Your mixture is going to feel slighly strange and chunky but I pomise it will work out. Once everything is througly combines, start dropping golf ball sized amounts of your mixture, into your heated oil. You want to fry your pakoras on medium heat so that the inside cooks through. If your oil is too hot, the outside will cook faster than the inside and leave you with a gummy mess.
Once all of your pakoras have been fried, sprinkle a generous amount of chaat masala over your hot pakoras and you are ready to eat!