Wednesday, January 14, 2009
Onion Pakoras are a famous snack back home. They are available in the best of restaurants or in the street-side stalls and this is where I used enjoy them the most!!! They can be served as a starter, or as a snack or a great party food!
It is getting colder and colder here in Europe. It has been snowing and the temperature hasn't gone above the zero mark for almost 2 weeks now. When it comes to comforting oneself in this weather, the one thing that comes to mind is sipping a hot cup of coffee/tea with something crunchy and spicy. Oh comeon, forget about the oil and fat issues. Once in a while its great to indulge in the pleasure of your senses:)
This weekend I managed to drag the 'lazy me' to the kitchen and make these delicious Onion Pakoras which I had been craving to have for a long time. We had these along with a cup of piping hot 'Masala chai'. Here is my version of how to make them.
2 medium sized onions chopped lengthwise
1 green chilly chopped finely
a handful coriander leaves chopped finely (optional)
a big pinch of aesafoitida
2 tbsp Gram flour/besan
1/2 tbsp white rice flour(addition of rice flour gives a crispy texture)
1/2 tsp Jeera(cumin seeds)
Salt to taste
Oil for deep frying
Mix the flours, jeera seeds and salt well in a mixing bowl. To this add the onions,green chillies and coriander leaves and mix well.
Add very little water(may be around 1 tbsp) and mix well (mixture will be dry).
Drop small portions into hot oil and deep fry, until brown and crisp.
Note: While making onion pakoras, we do not add much water. The mixture is dry.Also, the flour added is very less, so in the mixture the onion pieces are not entirely covered with flour.
Yields: Around 10 Pakoras
Time Required: 20-25 mins
This goes to Sunday Snacks Hot n Spicy event hosted by Pallavi. Thanks pallavi for hosting this event.