Onion Pakora or Bhajies - 2, Liza's
Pyaz Pakore, Liza's
Liza Tilley
Onion bhajia/pakoras are one of the best vegetarian snacks around. They are specially good when you have unexpected guests, as you always have onions and chickpea flour in the kitchen cupboard. You can make bhajies/ pakoras using other vegetables like thinly sliced potatoes. You can also add a grated carrot to the onions. Serves 4-6.
Also see Chat Selection.
Ingredients
7-8 heap tbsp chickpea flour, sifted
2-3 medium Onions, peeled and sliced fairly thinly into discs, and then halved, so they look like semi-circles.
1/4 tsp. baking powder
3 tsp. coriander powder
2 tsp. cumin powder
1/4 tsp. chilli powder
2-3 green chillies, de-seeded and sliced finely. Adjust to taste
1 heaped tsp. salt, adjust to taste
250 ml. approx water
2 tbs. chopped fresh coriander leaves or kotmeer or dhania
Instructions
Mix all dry ingredients together in a bowl.
Add the onions and mix well.
Add water cautiously - mixture must be of dropping consistency.
Heat oil in a wok or kadhai. The oil should not be too hot. If it is too hot, bhajias will cook too quickly, remaining uncooked in the centre and burn on the outside, instead of cooking to evenly crisp. To test the oil, drop a bit of batter into the oil. It should sizzle and rise slowly to the top.
Drop 1 inch dollops of mixture into the hot oil with your fingers (or use a tablespoon), no more than 5 or 6 at a time, or they will not crisp up. Unless of course you are using a large wok, in which case you can add more.
Fry them slowly until crisp and golden on both sides. Keep turning them over from time to time, every couple of minutes.
Drain well and serve immediately with Green Coconut Chutney and Imli Chutney.
Notes
This recipe was sent by one of the mamtaskitchen readers-Mamta
