On a rainy day, my husband asked for a deep fried snack with a cup of chai. So I decided to make onion pakora since its easy to make and can be prepared in no time. I wanted to keep this recipe as simple as possible.
There are many variations in pakora and this is one of the simplest recipe. I called it "double dhamaka" because, it is deep fried twice to keep it crisp on the outside and soft inside.
1 Medium sized Onion, finely chopped
1 cup Chick pea flour | Besan
4 Green Chilies
3/4 tsp Salt
1/2 cup Water
Oil for deep frying
- In a mixing bowl, mix onions, green chilies, chick pea flour and salt
- Add little water to make thick batter. Add more water if required
- Wet your hands and scoop out little batter. Gently leave it in hot oil. Deep fry evenly until it turns golden brown
- Use an absorbent paper to drain excess oil.
- After pakoras has cooled, drop it again in hot oil and fry evenly for a minute or two
- Use an absorbant paper to drain excess oil
- Serve hot with chutney
- Additional ingredients like cilantro, dill, mint(pudina) can also be added to enhance flavors
- Cabbage and cauliflower can be used instead of onions