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Onion Bhaji/Onion Pakoras/Onion Fritters With Mint Tamarind Chutney

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It is very cold in here in Qatar . The only thing I want what to do in the evening is – put yourself inside a blanket and sip a cup of tea with some crispy hot pakoras. I can imagine, whoever is reading this post right now, would be feeling the same.

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My crave for pakoras at this moment was driving me crazy. I wish someone could make it and serve right in front of me !! like we used to have in India from the street, hmm..delicious .

I know that does not work, I have to get up & prepare it for myself since I am alone and  where do you get pakoras in Qatar!!! . With a very lazy mind, I went in to my kitchen and  started making it. 

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I like my pakoras to be very crispy, I want to hear the sound when you have that bite. The soggy and doughy pakoras does not have that life to it and never comforts my palette. 

My key to crispy pakoras – Resting your sliced onion for at least 15 minutes is important. The onions are going to release some water of its own. Most probably you will not have to add any water when you mix the dry ingredients with the onion. Adding water wont give you the texture you are looking for. 

I had read about adding hot oil to pakoras earlier and since that time I am following it. I felt , this step was making it more crunchier. You may try it. 

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Often people tend to make shapes out of the mix and fry it. What I would like to do is taking a handful, and sprinkle small junks of onion mix in to the oil.  This step makes sure that the mix is thin and thus crispy. 

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Bite into your pakora with any kind of sauce you like. I went for mint tamarind chutney as I had lots of mint left at home.  If you haven’t tried it, do try to make it once and you will adore the sweet, sour tangy taste. 

I am happy that I made it today for myself and I am enjoying and calming down the coldness with hot, crispy, delicious Pakoras.

Onion Bhaji/Onion Pakora /Onion Fritters

Serving Size: 2

Ingredients

  • 200 gm finely chopped Onion (lengthwise)
  • 10 gm grated Ginger
  • 2 finely chopped Green Chillies
  • 2 tbsp finely chopped Coriander Leaves
  • Salt as required
  • a pich of Turmeric Powder
  • 1/4 Tsp Chilli Powder
  • 1/4 Tsp Cumin Powder
  • 1/2 Tsp Coriander Powder
  • A pinch of Hing
  • 3 Tbsp Gramflour
  • 1 Tbsp Hot Oil
  • Chaat masala (to sprinkly after frying - optional)
  • Mint Tamarind Chutney
  • 2 Handful of Mint
  • 3-4 Green Chillies
  • 1/4 Tamarind Water
  • 1 Tsp Sugar
  • A pinch of Black Salt

Instructions

  1. Mix well Onion, ginger, green chillies, coriander leaves & salt. Let it rest for 15 mins, this will allow the onion to release its water.
  2. At this point, pour a tbsp of hot oil on to the onion and again mix.
  3. Add all the dry ingredients - Turmeric powder, chilli powder, cumin powder, coriander powder, hing and gram flour. Combine.
  4. Heat enough oil in a frying pan.
  5. Take a handful of the onion mix and sprinkle small junks of it into the oil.
  6. Fry until golden brown.
  7. Serve with a dash of chaat masala and coriander leaves . Enjoy!!
  8. Mint Tamarind Chutney - Just blend all the ingredients together. Taste and season according to you.

Notes

slice the onions very thin and try not to add any water to the mix.

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