When was the last time you laughed your guts out and when was the last time you roamed around freely like there was no tomorrow?. When was the last time you had pakoras at a local tea shop with the rain pouring and non-stop chit chat with friends?. What would you do if you could go back in time and relive one of those days?. I know exactly what I would do.
This crispy onion pakoras brings back the memories of college cafeteria and the wonderful time spend with friends.
To the amazing friends and fun times.
Add salt and red chilly powder to onions and mix well squeezing it. (Onions will reduce in size.) Taste and adjust the salt as needed.
To this add ginger paste + curry leaves + chickpea flour + rice flour and mix well without adding water. (The water from the onions should be enough)
Leave it aside for 15-20 minutes. (Onion will release more water). Mix well again. The batter will be thick and pasty.
Deep fry.
- 2 medium onions 2 and 1/2 cups very finely sliced
- 1/2 teaspoon salt or to taste
- 2 teaspoon red chilly powder
- 1 teaspoon ginger paste
- 3 sprig curry leaves or coriander/cilantro leaves
- 1/4 cup besan / chickpea flour / gram flour
- 1/4 cup rice flour
- Oil for deep frying
-
Add salt and red chilly powder to onions and mix well squeezing it. (Onions will reduce in size.) Taste and adjust the salt as needed.
-
To this add ginger paste + curry leaves + chickpea flour + rice flour and mix well without adding water. (The water from the onions should be enough)
-
Leave it aside for 15-20 minutes. (Onion will release more water). Mix well again. The batter will be thick and pasty.
-
Add oil in a pan for deep frying and place on medium high heat. Once the oil is hot add about 2 tablespoons of coated onions into the oil and fry till it turns golden brown.
-
Serve with chutney or ketchup.
mm this sounds rather tasty and something new to try. Thanks for sharing this recipe.
Simon
Its awesome!….drop in your feedback if you give this a try.
Mouthwatering!! Will make it ASAP 🙂
Thank you Megha 🙂