Recipe of the Week: Onion Pakoras

Eggplant, Potato and Onion Pakoras
Eggplant, Potato and Onion Pakoras

One of my all time favorite Indian snacks are pakoras. If you don’t know what this is, you’ve seriously missed out. Similar to samosas, but not stuffed. Pakoras go great with some mint and coriander chutney and a cup of masala tea. Mmm! Yummy and perfect when it’s raining outside.

It didn’t rain yesterday, here in Toronto. But as I was watching TV with Ni, I got a terrible craving for some pakoras; so, I decided to make some! I initially thought I’d only make onion ones, but then realized I had eggplants and potatoes, so made a batch of each. Mind you, I only ate a couple and left the rest for Dev but they satisfied my craving and were delicious, although not as good as my mom’s.

Here’s what you need:

  • 1-2 cups chickpea flour (Besan)
  • 1/2 tsp. baking powder
  • 1-2 tsp. salt
  • 1-2 tsp. red chilli powder
  • 1 tsp. chat masala (if you don’t have this or can’t find it, don’t stress – you can make the pakoras without it)
  • 1 tsp. curry powder
  • 1 tsp. turmeric powder
  • 1/2 cup water
  • oil for deep frying
  • 1 large onion (cut into rings or long slices)
  • 1 potato (sliced very thin)
  • You can pretty much use whatever vegetables you like (cauliflower, zucchini, broccoli)

Here’s what you do:

  • Pre-heat oil in a deep frying-pan until it is almost boiling
  • Sift chickpea flour, salt, chili, baking powder, curry and turmeric powder and mix well
  • Slowly add water, you want to mix well to form a batter (similar to pancake batter) that isn’t too thick or thin in consistency
  • Dip onions into batter, until fully coated, then drop in frying-pan and cook until golden-brown or crispy
  • Do the same with the rest of the ingredients
  • Serve with chutney and a cup of masala chai (tea) and there you have a delicious even snack
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