Maharashtrian Onion Pakoda (Deep Fried Chickpea Dough Curry Snacks)
Onion pakoda from Maharashtra are crisp fritters made with very little binder. Salt draws water from thinly sliced onions, and that liquid is all the moisture the gram flour gets, so no water is added to the batter. A few spoonfuls of hot oil stirred into the mix before frying help give a crunchy, lacy finish. Serve them hot with green chutney.
Instructions
Toss the sliced onions and diced green chiles together in a large bowl. Stir in salt and leave the bowl alone for 10 to 15 minutes so the salt draws water out of the onions.
Add the turmeric, chile powder, cumin and coriander and mix well. The onions should now look wet from the salt and spices. If you want more liquid in the bowl, let it stand another 5 minutes.
Sprinkle in gram flour a little at a time, stirring as you go. Add only enough to soak up the moisture, so the mixture stays damp and ends up somewhat sticky rather than dry.
Heat plenty of oil in a wok or frying pan. When it is hot, carefully lift out 2 to 3 tablespoons of the oil, add it to the onion mixture and stir it through.
Drop small to medium chunks of the mixture into the medium hot oil, a few at a time. Fry until golden brown. With 4 to 5 large onions and a medium wok, expect to fry in 3 to 4 batches.
Serve the pakoda hot, with green chutney or tomato ketchup.
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