Onion – Pakoras
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 12) |
Ingredients
- 140 g flour (chickpea flour - mizzen flour)
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1 teaspoon turmeric, ground
- 1 teaspoon baking soda
- 0.5 teaspoon ½ chili powder
- 2 teaspoons lemon juice
- 2 tablespoon vegetable oil or peanut oil
- Vegetable oil or peanut oil for deep-frying
- 2 tablespoon water
- 2 onion (s), cut into thin rings
- 2 teaspoons coriander seeds, coarsely crushed
- N / A Lemon (s) - wedges for serving
Print Recipe
Pin Recipe Instructions
- Sift the chickpea flour, salt, cumin, turmeric, baking soda, and chili powder into a large bowl. Add lemon juice and oil, then gradually stir in just enough water to create a batter with the consistency of liquid cream. Fold in onions and coriander seeds.
- For frying, heat the oil in a kadhai, wok, deep fryer or casserole to 180 ° C (a bread cube will brown in it within 30 seconds). Spoon the onion mixture into the oil, fry for 2 minutes, then turn with kitchen tongs and fry for another 2 minutes until golden brown.
- Immediately remove the pakoras from the oil and drain well on kitchen paper. Keep the finished pakoras warm while the remaining onion mixture is fried. Serve the pakoras hot with lemon wedges.
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