Vegan Recipe: Onion Pakoras
It seems like a tricky prospect to find Indian recipes that are one hundred percent plant-based - we tend to like our chicken and dairy.
But there is a whole wealth of fantastic recipes that are completely vegan without an odd Indo-Western twist.
Find us a rainy day fix better than a plate of impossibly crisp onion pakoras and steaming hot tea. We’ll wait.
Prep time: 5 minutes
Preparation time: 5 minutes
Number of persons: 4
Type of dish: snack
- 1 cup chana dhal
- 2½ onion, finely chopped
- ½ tablespoon of ginger-garlic paste
- 3 tablespoons of rice flour
- 2 tsp chili powder
- ¼ teaspoon ajwain
- 2 tsp salt
- A pinch of baking soda
- 1½ cups of oil
- Soak the onions in water and set aside.
- Then drain them and put them in a bowl, add gram flour, rice flour, chili powder, ajwain, salt, ginger-garlic paste and baking powder.
- Mix the onions into the dry mixture with your hands.
- The onions will begin to release water, making the dry batter semi-wet.
- Add about a tablespoon of water if you want to create a thick layer around the onions.
- Heat oil in a kadai over medium heat (To check if the oil is hot enough, drop a little onion into it. It should float up quickly).
- Gently drop small balls of battered onions into the oil, leaving room for them to expand.
- Fry over medium heat to ensure that the pakoras are cooked from the inside. This usually takes about five minutes.
- Remove the pakoda with a spoon and allow the excess oil to drain on kitchen paper.
- Serve piping hot and preferably with a hot drink.
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