This is a simple and basic recipe to make onion bhajis.
This basic recipe can be adapted to make pakoras where finely chopped or shredded vegetables like cabbage, potatoes, spring onion, spinach or even boiled chicken can be added.
Pakora is a generic term used for deep fried fritters made in Asian countries like India and Pakistan. Most recipes use gram flour for the mixture and then the mixture is deep fried in oil.
They make a great snack and are brilliant for rainy days to lift the spirit. Best served with a nice mint or chilli sauce.
Ingredients (measuring cup used, 1 cup = 250 ml)
- 1 cup besan/gram flour
- ½ inch ginger, finely chopped
- 1 small to medium onion, finely chopped
- 1-2 green chilli, chopped
- 2 tbsp chopped coriander leaves
- 2 to 3 pinch of baking soda
- water as required to make a thick flowing batter ( i used slightly more than ¼ cup of water)
- salt as required
- oil for deep frying the pakoras
- mix all the ingredients listed above except oil in a mixing bowl.
- stir with a spoon or wired whisk, to make a smooth and lump free batter.
- heat oil in a kadai or pan.
- when the oil become medium hot, drop spoonfuls of the batter in the oil.
- fry the pakoras in oil till golden and crisp.
- drain the pakoras on paper towels to remove excess oil.
- serve the pakoras hot with coconut chutney or coriander chutney or mint sauce