Prep Time: 10 minutes
Cook Time: 15 minutes
Serves: 16 pakoras
- Onion: 2 large or 3 medium sized Onion
- Water: As required
- Gram Flour (Besan): 3 Tablespoon
- Rice Flour: 2 Tablespoon
- Corn Flour: 2 Tablespoon
- Salt: 1 ½ Teaspoon or to taste
- Red chili powder: ½ teaspoon
- Carom Seeds (Ajwain): 1/2 Teaspoon
- Green chili: 2, finely chopped or crushed
- Curry leaves: 4-5, chopped
- Coriander leaves: 1 tablespoon, chopped
- Ginger: 1 teaspoon, finely chopped, crushed or paste.
- Garlic: 3-4 cloves, finely chopped, crushed or paste.
- Red food color: 1 pinch (optional)
- Oil: As required for deep frying
- Black Salt: 1 pinch
- Chat masala: 1 pinch
- Cut each onion into 2 halves and chop the halves into thin pieces lengthwise.
- Take the Onions in a bowl.
- Add besan, rice flour, corn flour, salt, red chili powder, carom seeds, ginger, garlic, chili, red food color to the Onion. Mix well. Add little water at a time to make a thick paste or smooth dough, enough to make balls.
- Divide the dough into 16 equal portions.
- Heat oil in a pan. Deep fry the pakoras in medium flame. flipping all around until crispy.
- Once fried, remove using spatula, drain excess oil and put them on a kitchen napkin.
- Sprinkle black salt or chat masala all over the prepared pakoras.
- Serve with Tomato sauce and green chutney.
- You may leave the dough in freeze for 10 minutes before making balls from the dough. It tightens the dough and helps to give proper shape.