onion pakoras
- Sreelakshmi C
- 12 hours ago
- 1 min read
INGREDIENTS
ONE SOUTHINDIAN4ME PAKORA PRE-MIX PACK
(AVAILABLE TO ORDER FROM ME AT BL0 9QS, The Greenmount Butchers, The PotatoMan, Waterfoot Yard)
150 ML WATER
500 GMS ONIONS SLICED
OIL FOR DEEP FRYING
MAKES 20 BIG OR 30 SMALL PAKORAS
Sieve contents into wide bowl, add spices left in sieve to the bowl. Add 150 ml water and mix with hands for a thick batter. Add 500 gms sliced onions. Mix well, crushing onions to be covered in batter. Taste batter, add salt if required. Let rest for 10 mins. Meanwhile, place a wok or thick-bottomed wide pan on high heat & add enough oil for deep frying. Test oil readiness by dropping a small amount of batter. It should sizzle and rise almost immediately to the surface. Lower heat to medium, mix batter, pick up small amounts and drop gently into hot oil. Do not over-crowd pan. Fry pakoras until golden brown, gently turning for even colour. Takes 10–12 minutes to fully brown. Do not leave pan unattended.
Tip Tip – Use your hands! Don’t over-shape or make balls – makes them tough. Add in chopped green chilli for extra heat. Light batter with roughly edge fingers metal hands lifting together! Onions should have rough edges for perfect, crispy pakoras. Enjoy with green chutney or ketchup!
