Onion Pakora

Onion Pakora
(Kanda Bhaji)

Rainy season is here and it is not possible that we can't think of garma garam onion pakoras and chai. This rainy weather just adds to the romance of pakora and chai and there is no one who can resist these crispy, spicy, delicious onion pakoras. Onion Pakoras are very commonly made in Indian households and a popular snack and street food, served with green chutney/tomato sauce and a cup of hot tea.

The ingredients we need to prepare pakoras are easily available in every house like besan (chickpea flour), onion, oil and spices. Onion pakoras are very easy and quick to prepare and have to be eaten hot and crisp.

Ingredients:

2 medium onion chopped

1 cup besan (chickpea flour)

1/2 tsp red chili powder

1 tsp rice flour

1/4 tsp turmeric powder

2 green chili chopped

1 tbsp coriander leaves chopped

1 tsp salt

Oil to deep fry

Method:

1. Peel onions & slice them thinly.

2. Add besan (chickpea flour), rice flour & all dry spices in a big bowl
    and mix well.

3. Add green chili and coriander leaves and combine till dough is formed

4. If onions do not release water, then sprinkle few drops of water.

5. Heat oil to in a pan, take small portion of dough and drop in the oil, keep
    stirring occasionally for even frying of pakoras.

6. Fry pakoras on medium flame till it turns golden and crispy.

7. Drain on an absorbent paper.

8. Garnish with coriander leaves, serve crispy, hot onion pakoras with tomato
    ketch up/green chutney and a cup of hot chai (tea).

Tips:

1. Onion have to be thinly sliced because the slices will get fried faster.

2. You can use a pinch of baking soda to add extra fluffiness to pakoras.

3. Pakoras will be more crisp if you add 1 tsp oil in dough.

4. you can use semolina in place of rice flour.

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