How to make the most delicious Pakoras at home. Perfect as a quick snack, accompaniment to a main meal, or for party bites!
Ingredients
2 brown onions
2 garlic cloves
1 thumb-sized piece of ginger
1 handful of fresh coriander
1 green chilli
sunflower oil/ rapeseed oil
½ tsp salt
½ tsp chilli powder
½ tsp ground cumin
½ tsp chaat masala
80g gram flour
Tips & Tricks
– You can use any onions you like however, I prefer to use brown onions as red onions can become stringy when cooked.
– Use a deep pan to ensure that you can deep-fry the pakora and make them super crispy.
– Make sure you cook with medium heat so that your pakora are well cooked but not overdone.
– You can cook these the day before and then reheat them in an oven at 180°C for 15 minutes.
Method
– Fill a deep pan ½ full with oil and heat.
– Thinly slice the onion, separate the layers, and add to a bowl.
– Grate the garlic and ginger, and finely slice the coriander, then add to the bowl.
– Finely slice the green chilli and add it to the bowl, along with the salt, chilli powder, ground cumin, and chaat masala. Mix well.
– Add the Gram Flour to the bowl a little at a time. Use your hands to mash and mix to ensure the onion is thoroughly coated.
– Add 2 tbsp of water to thicken the mixture.
– Add a little of the onion mixture to the pan to ensure the oil is hot enough – it should sizzle nicely.
– Take a small handful of the mixture and drop it into the hot oil.
– Continue to do this until the pan is full. Cook the pakoras until golden brown and crispy.
– Take the cooked pakoras out of the pan and place them on a kitchen towel to remove any excess oil.
– Repeat the process until you have no mixture left.
– Place on a plate and add a pinch of chaat masala.
You can serve this with Coriander and Mint Chutney, or even with some tomato ketchup!