Onion Pakoray (Fritters)
Serves 6
When it is raining outside, I feel like making these. Somehow, the aroma it gives is so wonderful that you can’t just eat 2-4 of these. They taste hot, soft, spicy and crispy all in the same bite. An extremely easy snack to make that can satisfy your hunger in minutes. It is very filling and is often made in Ramadhan.
When it is raining outside, I feel like making these. Somehow, the aroma it gives is so wonderful that you can’t just eat 2-4 of these. They taste hot, soft, spicy and crispy all in the same bite. An extremely easy snack to make that can satisfy your hunger in minutes. It is very filling and is often made in Ramadhan.
What you need :
One white onion chopped
2 green chillies chopped
¼ cup cilantro chopped
Salt to taste
¼ tsp crushed red pepper
¼ tsp cumin seeds
¼ tsp coriander seeds
A pinch of baking soda
1 cup Besan or Gram Flour
Vegetable or Canola oil for deep frying
How To:
1. Mix all the ingredients in a bowl.
2. Add 4-6 tbs of warm water to help make a thick batter with the vegetables. The batter for frying should not be watery.
3. Heat oil in a wok on medium.
4. Using a tablespoon, fry the pakordas until golden brown.
5. Using a slotted spoon, take out a pakorda at a time and drain on a paper towel.
6. Enjoy with any chutney of your choice.
ENJOY
One white onion chopped
2 green chillies chopped
¼ cup cilantro chopped
Salt to taste
¼ tsp crushed red pepper
¼ tsp cumin seeds
¼ tsp coriander seeds
A pinch of baking soda
1 cup Besan or Gram Flour
Vegetable or Canola oil for deep frying
How To:
1. Mix all the ingredients in a bowl.
2. Add 4-6 tbs of warm water to help make a thick batter with the vegetables. The batter for frying should not be watery.
3. Heat oil in a wok on medium.
4. Using a tablespoon, fry the pakordas until golden brown.
5. Using a slotted spoon, take out a pakorda at a time and drain on a paper towel.
6. Enjoy with any chutney of your choice.
ENJOY
