Onion Pakoda(Onion Bhajji)

           The month of May is about to end soon, but it's still cold and wet here in England. This country is a perfect place for tea/coffee lovers. Every now and then it's getting cloudy,wet and cold. The other day, my hubby came back from work and said,"What a perfect weather to have hot pakoras and wafting tea!" This time I agreed to whatever he said, which doesn't normally happen, because I had exactly the same thought in my mind.

           There are countless varieties of pakoras that we can make. Onion,potatoes,cauliflower,bell peppers,spinach,green chillies,courgette.oh!! This list is never ending!! Here in Europe, we get onion rings, thick slices of onion, dipped in plain flour batter and deep fried. But when compared to Indian pakoras, they are really bland.

           Today, I am giving the recipe for quick and easy onion pakoras.in Marathi, they are called 'Khekada bhaji' which means crab, because they look like crabs when ready. I am sure, you all must be making these pakoras by more or less the similar way. If you have any tips or any variations, please share them in the comment section.

Ingredients and Recipe-

Red onions 2

Coriander

Green chilly 1

Gram flour(Besan)  1 cup

Red chilly powder, salt,cumin powder,coriander powder,turmeric as per taste

Oil to fry + 1.5 tbsp extra to add into the batter

Sesame seeds and carom seeds 1tsp each

Cooked toor(arhar) daal 2 tbsp(optional)

1)Sieve the gram flour to make it lump free and also aeration during the sifting process makes the  pakoras crispy.

2)Add salt, red chilly powder,cumin and coriander powder,turmeric,sesame seeds and carom seeds to it. If you have cooked toor daal, add 2tbsp of it.

3)Make a wall in the centre of the flour and add 1.5 tbsp hot oil in it.

4)Slice the onion lengthwise, finely chop the coriander and green chilly.

5)Now add these chopped veggies to the flour, mix well and make a thick batter using very little water.

6)Heat the oil in a pan and make the pakoras with your hands. If you make them with a spoon, they will not be the perfect shape.

7)Deep fry on medium heat, till they are done. ( see the tip at the end of the post)

8)Spicy,crispy pakoras are ready to serve. Serve them hot with a sauce of your choice or tamarind chutney. And yes, don't forget the wafting cup of tea or coffee!!

Tip-

Temperature of the oil plays an important role in making the pakoras crispy. If the pakoras are fried on high heat, they burn from outside and stay underdone from the inside. If they are fried on low flame, they absorb too much oil and don't taste good. So always make sure to fry them on medium heat.