These crispy onion & potato pakora’s are just the thing to have on a chilly winter day with a steaming cup of tea.
- PREP TIME: 10 minutes
- COOK TIME: 20 minutes
- SERVINGS: 4 persons
- ¾ cup – 1 cup of gram flour (besan), sifted
- 1 medium onion, sliced thinly
- 3 medium potatoes, finely chopped
- 1 tsp of salt
- 2 tsp of garam masala
- 1 tsp of turmeric or haldi
- 2 chillies, finely chopped
- Handful of coriander, chopped
- 2 tsp of dried fenugreek leaves (kasuri methi)
- 1 tsp of cumin seeds
- ½ tsp of red chilli powder
- Oil for deep frying
- 1. Heat up the oil in a karahi or wok to a medium heat.
- 2. Place the onions & potatoes in a bowl.
- 3. Sprinkle all the dry spices and freshly chopped coriander and chillies into the bowl and mix the gram flour or besan.
- 4. Add a small amount of water a little at a time to create a thick batter that coats all the vegetables.
- 5. Test your oil is hot enough by dropping a little batter into the oil. If it browns and rises immediately then it is ready. Very carefully drop in spoonfuls of the mixture into the oil and fry until golden brown.
- 6. Using a slotted spoon move the pakora around, be careful not to overcrowd the karahi.
- 7. Once golden brown and crisp remove from the oil and set on some kitchen paper.
Notes:Variations include using sliced potatoes, eggplants, cauliflower or plain green chili’s. Photo Credits: Shutterstock.com