Crispy Onion Pakoras

Ingredients

• 3 onions (thinly sliced)
• 1.5 cup gram flour (besan)
• 2 tbsp yogurt (the secret ingredient for texture)
• 0.5 tsp baking powder
• 2 green chilies (finely chopped)
• 0.25 cup fresh cilantro (chopped)
• 1 tsp red chili powder
• 0.25 tsp turmeric powder
• 1 tsp cumin seeds
• salt (to taste)
• water (as needed to bind)
• oil (for deep frying)

Steps

1. 1

   In a large mixing bowl, combine the thinly sliced onions with salt and let them sit for 5 minutes to release their moisture.

2. 2

   Add the gram flour, yogurt, baking powder, green chilies, cilantro, red chili powder, turmeric, and cumin seeds to the onions.

3. 3

   Mix everything together, adding a small splash of water only if necessary to create a thick, sticky batter that coats the onions.

4. 4

   Heat oil in a deep pan or kadhai over medium-high heat.

5. 5

   Drop spoonfuls of the batter into the hot oil. Fry in batches, turning occasionally, until golden brown and crispy on all sides, about 3-4 minutes.

6. 6

   Remove with a slotted spoon and drain on paper towels. Serve hot with green chutney raita.

Notes

Ensure the oil is hot enough before frying; if the oil is too cool, the pakoras will absorb too much oil and become greasy. Do not over-mix the batter, as this can make the pakoras dense.

Nutrition per serving

• appetizer
• vegetarian
• deep-fried
• ramadan
• snack
• pakistani