>> Wednesday, March 26, 2014
The perfect onion Pakoras
Gram flour - 1 cup
Rice flour - 1/2 cup
Onions, julinnes - 2 big
Ghee, melted - 2 tsp
Juice of ¼ lemon
Turmeric a pinch
Cumin seeds, crushed - 1/2 tsp coarsely chopped
Fennel seeds - 1/4 tsp
Green chillies, finely minced - 1 long
Ginger, finely grated - 1/4 inch
Garlic, finely chopped - 1 small clove
Coriander, chopped 1 tbsp
Curry leaves, handful
Vegetable oil, to cook
How to make the perfect pakoras
Sift the flours into a mixing bowl, then add in all the ingredients and mix well together. Make sure the onions are well coated. Slowly add the water and mix in to a stiff dough
Heat the oil in a kadai. To check if the oil is hot, drop a small bob of batter, it should sizzle as it hits the oil, then float.
Once the oil is hot, you can drop the batter by using a spoon and dropping it gently. Make sure not to overcrowd the pan/kadai. Cook for about four minutes, turning occasionally, until crisp and golden, then drain on a kitche towel.
Serve hot as such or serve it with Uggani
The original recipe calls for this to be made as balls or bajjis. However I made these as pakodas.
Next time round, I may skip the lemon juice.
With this we end this month's edition of BM and we are excited about the next month! Stay tuned for the month long marathon!
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 38