Onion Pakora (Vengaya Pakora) Recipe - Cooking Index
2 teaspoons | 10ml | Ghee |
1 | Baking soda | |
1 cup | 62g / 2.2oz | Bengal gram flour - (besan |
Chickpea flour) | ||
1/2 cup | 80g / 2.8oz | Rice flour |
2 tablespoons | 30ml | Ghee |
3 | Onions - finely chopped | |
1 | Potato - (optional), finely chopped | |
A piece of ginger - 1 inch - , peeled and minced | ||
4 | Green chilies - finely chopped | |
1 teaspoon | 5ml | Chili powder |
1 | Cilantro - (coriander), finely chopped | |
Salt - to taste | ||
Water - as required | ||
Oil - for deep-frying |
Place 2 tsp. ghee and baking soda in a mixing bowl. Rub together until frothy. Add the remaining ingredients and combine well, using sufficient water to make a thick batter. Heat oil in a heavy frying pan. Drop spoonfuls of batter into the oil.
Fry the pakoras until golden in color. When cooked, drain the excess oil on a sheet of brown paper or paper towels. Serve hot with chutney.
Source:
"Dakshin" by Chandra Padmanabhan
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