Onion Pakora

Method

1. 1

   About Onion Pakora: These crispy golden fritters are made by dipping sliced onions in a spiced chickpea flour batter and deep frying. They are the most popular Indian monsoon snack, eaten hot with tea. The key is getting the batter right and maintaining oil temperature.

2. 2

   Prepare the onions: Slice 3 large onions very thinly into half-moon shapes. Place in a bowl, add 1 tsp salt and mix. Let sit for 10 minutes — the salt draws out moisture from the onions. This moisture actually helps bind the batter without adding too much extra water, making crispier pakoras.

3. 3

   Make the batter: Add to the salted onions: 1.5 cups besan (chickpea flour — the essential ingredient for pakoras), half tsp turmeric, 1 tsp red chilli powder, 1 tsp coriander seeds coarsely crushed, 1 tsp cumin seeds, half tsp ajwain (carom seeds — makes them digestible), 2 green chillies finely chopped, fresh coriander leaves and a pinch of baking soda.

4. 4

   Mix without water: Mix everything together first without adding any water. The moisture released by the salted onions is usually enough to form a thick batter that coats the onions. If it seems too dry add water 1 tbsp at a time. The batter should be thick and sticky, not pourable.

5. 5

   Heat the oil: Pour oil in a deep pan to at least 8cm depth. Heat on medium-high. Test by dropping a small amount of batter — it should rise to the surface steadily in 3-4 seconds. If it sinks the oil is too cool. If it shoots up immediately the oil is too hot.

6. 6

   Fry the first batch: Take small portions of the onion-batter mixture (about 2 tbsp per pakora) and carefully drop into the hot oil. Do not overcrowd — 6-8 pakoras at a time maximum. Overcrowding drops the oil temperature and makes oily pakoras.

7. 7

   Fry to golden: Fry on medium heat for 3-4 minutes on the first side until golden brown. Turn over and fry another 2-3 minutes. Good pakoras should be deeply golden, crunchy and light. Pale pakoras are undercooked.

8. 8

   Drain well: Remove with a slotted spoon and drain on paper towels. The paper towel absorbs excess oil and keeps them crispy.

9. 9

   Fry remaining batches: Adjust heat as needed between batches. The oil temperature should remain consistent.

10. 10

    Serve immediately: Pakoras must be eaten hot and fresh — they lose their crispiness quickly. Serve on a plate lined with newspaper (traditional Mumbai style) with green chutney, tamarind chutney and a cup of masala chai.