Homemade Onion Pakora

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How to make the most delicious Pakoras at home. Perfect as a quick snack, accompaniment to a main meal, or for party bites!

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.

– 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!