Come summer or winter, it's always the right time for onion pakoras, also known as bhajjis. In India, it is undoubtedly the most-loved snack, especially when the weather turns nippy and the rains come down. Sitting cosily with a plate of crispy, piping hot onion pakoras with masala chai can be described as comfort food at its best. While there are endless ingredients with which you can make these Indian fritters, onions remain a hot pick for the flavour and crunch they provide. But there are some tricks to getting it right.
Onion pakoras is made by using a batter of besan (gram flour), along with a range of spices to give it a flavour boost. Chef Sandesh Kore, lecturer at ITM Institute of Hotel Management says, "Hot and crispy onion pakoras can be made by using a handful of ingredients. You will need sliced onions, besan and spices like ajwain, cumin seeds, turmeric powder and red chilli powder."
Once you mix all the ingredients using a little amount of water to create a thick batter, you then need to add dollops of it into hot oil to make the fritters. Getting the right consistency of the batter is important as that's what helps in making the pakoras crispy. It can't be too runny or thick, as both occasions will prevent you from getting desired results. Some people tend to use a mixture of refined flour with gram flour, while some even add in a pinch of baking powder to ensure crispness.
While spices like ajwain and cumin are commonly added, you can also give them a skip and use ingredients that you love or suit your palate. Other ingredients that are commonly added are curry leaves, sliced green chillies or coriander.
Chef Sandesh Kore shares an easy recipe to making onion pakoras at home:
2 onions, sliced
3-4 tbsp besan
1 tbsp ajwain
1 tbsp cumin seeds
1/2 tsp turmeric powder
1 tsp red chilli powder
Salt to taste
In a bowl, add besan to the onions and mix.
Add ajwain, cumin, turmeric, red chilli powder and salt as required.
Add little water and mix to make a batter. Keep it aside for 10 minutes.
Pre heat oil in a pan. Make small dumplings of the mixture and deep fry it till it gets golden brown in colour. Strain the oil. Use napkins to remove excess oil.
Hot and crispy bhajjis ready are ready.Comments
Make crispy onion pakoras and serve them with a spicy mint chutney.