Onion Pakoras
Onion pakoras are crisp chickpea-flour fritters, and they are one of the quickest snacks in Indian cooking. The batter uses besan, which fries up nutty and sturdy, and it is packed with sliced onion, fresh green chile and ginger so every bite has heat and sweetness. You only need one bowl and a pan of hot oil. Serve them straight from the pan with chutney.
Instructions
Put the besan, a little oil, the chopped green chiles, ginger, salt, red chile powder and pepper into a large bowl. Add the onion half-rings.
Stir in water a little at a time until the mixture becomes a thick batter that coats the onions rather than running off them.
Pour enough oil into a pan for shallow or deep frying and heat it until hot.
Drop spoonfuls of the batter into the oil, without crowding the pan. Fry until the pakoras are golden brown.
Serve them hot, with chutney on the side for dipping.
Make it personal.
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