Prep time: 15 minutes
Cook time: 10 minutes
Ingredients:
- 2 cups thinly sliced onions
- 1 teaspoon salt
- 1 teaspoon Kashmiri red chili powder
- 1 teaspoon ginger powder
- 3 teaspoons finely chopped cilantro
- 3 green chilies, chopped
- 1 cup chickpea flour
- 2 tablespoons vegetable oil
- 1/8 teaspoon turmeric powder
- 2 tablespoons water
Instructions:
- In a large mixing bowl, combine the thinly sliced onions, salt, Kashmiri red chili powder, ginger powder, chopped cilantro, and green chilies.
- Use your fingers to mix these ingredients together thoroughly.
- Allow the mixture to sit for 10 minutes.
- Add chickpea flour and vegetable oil to the bowl with the onion mixture. Mix everything together until well combined.
- Sprinkle in the turmeric powder and add 1-2 tablespoons of water to create a thick pakoda batter. The consistency should be like a thick pancake batter.
- Heat vegetable oil in a pan over medium-high heat.
- Once the oil is hot, reduce the heat to medium to maintain a steady temperature.
- Carefully drop small portions of the batter into the hot oil. Fry them until they turn golden brown and become crisp.
- While frying, flip the pakoras to ensure they brown evenly on both sides.
- Once they are crispy and golden brown, remove the fried pakoras using a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
- Serve the hot and crispy onion pakoras immediately with your favorite sauce or chutney.