This popular savoury snack is an easy and tasty accompaniment to a hot cup of 'chai' on those rainy afternoons! Enjoy them with your friends and family over a session of 'gupshup'
2large onions, thinly sliced
2green chillies, chopped
4 tbsps besan/gram flour
1tsp cumin powder
1/2 tsp turmeric powder
1/4 tsp baking powder
Oil (veg or sunflower)for deep frying
salt to taste
Heat oil in a deep frying pan
In a large bowl, add besan, ajwain, cumin powder, turmeric powder, baking powder, salt and mix well.
Now add the chopped chillies and thinly sliced onions, ensure the slices are separated. Mix well with the besan
Add about 2tbsp of cold water and mix to coat the onion slices with the besan batter. Be careful not to add too much water as onion will release its moisture.
To check oil is heated to the right temperature, drop a tiny bit of batter into the oil. If the batter sizzles and floats up to the surface, then the oil is ready.
Scoop a tablespoon of the onion batter and carefully drop into the hot oil one at a time. Do not overcrowd the frying pan
Let the pakoras cook till golden brown on one side and then carefully flip them over. Fry till the other side is golden brown too. It'll take about 3-4 minutes.
Once done, use a slotted spoon to drain pakoras on a kitchen paper towel
Repeat, frying the remaining batter in batches.
Serve hot with ketchup and mint chutney along with a cup of hot 'chai'