Onion Pakoras

Ingredients for 12 servings:

• 140 g flour (chickpea flour – besan flour)
• 1 tsp salt
• 1 tsp cumin, ground
• 1 tsp ground turmeric
• 1 tsp baking soda
• ½ tsp chili powder
• 2 tsp lemon juice
• 2 tbsp vegetable oil or peanut oil
• e.g. vegetable oil or peanut oil for frying
• 2 tbsp water
• 2 onions, cut into fine rings
• 2 tsp coriander seeds, roughly crushed
• n. B. Lemon(s) – wedges for serving

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Pyaaz Pakora

Sift chickpea flour, salt, cumin, turmeric, baking soda, and chili powder into a large bowl. Add lemon juice and oil, then gradually stir in just enough water to form a batter the consistency of runny cream. Stir in the onions and coriander seeds. Heat the oil in a kadhai, wok, deep fryer, or Dutch oven to 180°C (a cube of bread will brown in 30 seconds). Add the onion mixture, spoonful by spoonful, to the oil and fry until golden brown for 2 minutes. Turn with tongs and fry on the other side for another 2 minutes. Remove the pakoras from the oil immediately and drain well on kitchen paper. Keep the finished pakoras warm while you fry the remaining onion mixture. Serve the pakoras hot with lemon wedges.