The author loves her fried food. Fry mostly anything[except fish or seafood] and she will happily consume it with some chai or coke. And be grateful to you. Because this love began early, her interest in cooking also began early. The whole drama of whisking a batter, coating all the manner of food in it and then watching it sizzle in hot oil - how could she resist! The years have long gone but this almost childish anticipation has not yet left her. And so yet again I go on the road of pakoras. Back home, pakoris would be sourced from this local place near High court which caters to people from the whole expanse of the town. And when it is brought home, its heady scents would invariably be accompanied by hot, freshly brewed ginger tea. This post is my attempt to recreate those times - complete with picture albums and all.
The pakoras of this recipe is made of onions, chillies and coriander leaves. And a particular favorite of mine on certain cold days with too much rain and not enough sunshine. You can slice or chop the onions and the chillies and finely mince the coriander leaves. A little more assembly of ingredients and you are good to go. Trust me, when you have a bite of this, it will soon become a tradition. So, here I go - onion pakoras in five simple steps.
Ingredients:
6 small onions
2 green chillies chopped
1 bunch of coriander leaves, minced
2 tsp red chili powder
1tsp garam masala
salt to taste
baking soda a pinch
2/3rd cup of besan or gram flour
1/2 cup of water
Oil for frying
Step one:
Slice onions, chop chillies and mince coriander leaves. Mix all of them together.
Step two:
Mix the besan with 1 tsp of oil. Add the spice powders, salt and baking soda. Mix. Pour the water in a steady stream until a thick-ish batter is formed.
Step three:
Heat oil.
Step four:
Add the onion mix and fold everything together. If you think the batter is too thin, add besan. If it is too thick, then add a tablespoon of water.
Step five:
Drop a little batter into the oil. If it starts to sizzle, then start adding spoonfuls of batter into the oil. Fry till golden brown.
Though technically it is five steps, there is a sixth step. That would be to brew some tea, add red chili sauce to the side and serve the pakoras hot alongside it. And life will be good.
The pakoras of this recipe is made of onions, chillies and coriander leaves. And a particular favorite of mine on certain cold days with too much rain and not enough sunshine. You can slice or chop the onions and the chillies and finely mince the coriander leaves. A little more assembly of ingredients and you are good to go. Trust me, when you have a bite of this, it will soon become a tradition. So, here I go - onion pakoras in five simple steps.
6 small onions
2 green chillies chopped
1 bunch of coriander leaves, minced
2 tsp red chili powder
1tsp garam masala
salt to taste
baking soda a pinch
2/3rd cup of besan or gram flour
1/2 cup of water
Oil for frying
Step one:
Slice onions, chop chillies and mince coriander leaves. Mix all of them together.
Step two:
Mix the besan with 1 tsp of oil. Add the spice powders, salt and baking soda. Mix. Pour the water in a steady stream until a thick-ish batter is formed.
Heat oil.
Step four:
Add the onion mix and fold everything together. If you think the batter is too thin, add besan. If it is too thick, then add a tablespoon of water.
Step five:
Drop a little batter into the oil. If it starts to sizzle, then start adding spoonfuls of batter into the oil. Fry till golden brown.
Though technically it is five steps, there is a sixth step. That would be to brew some tea, add red chili sauce to the side and serve the pakoras hot alongside it. And life will be good.
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