Recipe by Jean Pereira
Ingredients:
2 large onions (thinly sliced and layers separated)
3/4 to 1 cup gram flour/besan
2 tbsp rice flour (can substitute with corn flour or semolina)
1" ginger (finely chopped)
1/2 tsp carom seeds/ajwain
2 green chillies (finely chopped)
1 sprig curry leaves (chopped)
2 tbsp coriander leaves or mint leaves (chopped)
1/4 tsp turmeric powder
1 tsp red chilli powder (optional)
salt to taste
oil for deep frying
Steps:
- In a large mixing bowl, add sliced onions, chopped green chillies, ginger, curry leaves, coriander leaves and salt.
- Squeeze the onions few times without mashing them and keep it aside for 10 minutes to release a bit of water.
- Then add ajwain, turmeric and chilli powder, rice and gram flour. Mix everything well to coat the onions with the flour. If it is dry, sprinkle very little water (the dough must be very moist and not soggy)
- Heat 1 tbsp oil in a tadka pan until it is very hot and pour this to the dough and mix the dough with a spoon (oil is hot)
- Heat oil for deep frying. Once the oil is hot enough, turn the flame to medium.
- Take a tiny amount of dough with your fingers or spoon and slide it in the oil to check if it is hot. If the dough comes to the surface, the oil is ready to use.
- Add the pakoras to the oil. Do not add too many at a time so that there will be enough space to fry well.
- Occasionally stir and flip them and fry till they turn crisp and golden
- Use a slotted spoon and transfer them to a colander.
- Serve with fried green chillies and sauce.
- ENJOY!
