Crispy Onion Pakoras
Servings: 8 pakoras
By Shri Repp
- 1 cup Ojaswe Spicy Chickpea Chilla Mix(160g)
- 1/2 teaspoon sea salt
- 1 medium red onion, thinly sliced (170g)
- 1/2 cup cilantro, finely chopped (25g)
- 1/4 cup water
- (Optional) Green Cilantro-Mint Chutney, for dipping
- (Optional) Tamarind Date Chutney, for dipping
- In a medium bowl, mix Ojaswe Spicy Chilla mix and salt together.
- Add sliced red onions, cilantro, and water into the dry mixture. Use your hands to first toss and then squeeze the onions along all of the ingredients together for 2-3 minutes which will help break down the onions in the mixture.
- Allow the mixture to sit for at least 5 minutes to allow the onions to release their moisture and thereby hydrate the chilla mix! The final mixture will have bits of onion that are still visible, the chilla mix will thinly coat the onions, and the pakora mixture will form a loose mass when lightly squeezed. If there are still bits of unhydrated chilla mix , sprinkle a ½ teaspoon of water at a time to the mix that remains unhydrated. Be careful not to add too much water or else it will result in oily pakoras.
- Heat a deep, heavy bottomed pot with at least 3 inches of oil to 350 F. You can test the heat of the oil by dropping a piece of pakora mixture into the oil. The test piece should bubble and immediately float to the top. Set up a wire rack with a baking sheet underneath near the fry pot which will allow the excess oil from the pakoras to drain while allowing air circulation underneath the pakoras to keep them crispy.
- Use your hands to gently press together a flat cluster of onion pakora mixture that is approximately 2 tablespoons of mixture. Gently add the pakora into the oil and be careful not to overcrowd. Fry the pakora for ~1 minute on each side until the pakoras are golden brown. Using a slotted spoon, transfer pakoras to the wire rack.
- Serve pakoras while still warm and eat immediately with an herbaceous cilantro-mint chutney or a sweet and sour tamarind date chutney.