Pakoras/Pakodas are immensely popular batter fried fritters in India. They are enjoyed at home, on rainy days, as well as as a street food.
A variety of vegetables and/or greens are used to make Pakoras. The batter is made with chickpea flour – it is completely gluten free. Today I have the basic and most common Onion Pakoras.
- Onions 3 Big Yellow or Red
- Besan/Chick Pea Flour (Gram Flour is NOT to be confused with GRAHAM Flour): 6-7 tablespoons full
- 3 tablespoon rice flour (optional – makes the fritters extra crispy)
- a pinch of baking soda
- Salt to taste
- chili powder (if you want – adjust amount to taste)
- any spice – about 1/2 – 1 teaspoon (usually cumin or ajwain/carom seeds are used) – lightly crushed
- Oil to deep fry
Peel and slice the onions vertically in to thin half moons.
Mix salt, besan/chick pea flour, rice flour, chili powder and spice with the sliced onions and mix it with hands, Squeeze the onions while you mix so the water from the onion comes out and makes a paste with the flour mix.
It should a sticky gooey paste. If it is not, you will need to add little water. Set the paste aside.
Heat enough oil in a pan or wok to deep fry. Spoon out the mix, one full tablespoon at a time in the hot oil and fry till they are golden brown. Drain on paper towels.
Serve with coriander & mint chutney.