Here is a recipe for making onion pakora:<br /><br />Ingredients:<br /><br />2 medium onions, thinly sliced<br />1/2 cup gram flour (besan)<br />1/4 cup rice flour<br />1/2 teaspoon salt<br />1/2 teaspoon turmeric powder<br />1/4 teaspoon garam masala powder<br />1/4 teaspoon red chili powder<br />1/2 teaspoon carom seeds (ajwain)<br />1/4 cup chopped cilantro leaves<br />1/4 cup chopped mint leaves<br />Oil for deep frying<br />Instructions:<br /><br />In a large bowl, combine the gram flour, rice flour, salt, turmeric powder, garam masala powder, red chili powder, and carom seeds.<br />Add the onions, cilantro, and mint leaves to the bowl and mix well.<br />Add enough water to the mixture to make a thick batter. The batter should be thick enough to coat the onions without being too runny.<br />Heat oil in a deep frying pan over medium heat.<br />Drop the batter by spoonfuls into the hot oil and fry until golden brown and crispy, about 2-3 minutes per side.<br />Drain the pakoras on paper towels and serve hot with your favorite chutney or dip.<br />Here are some tips for making the best pakoras:<br /><br />Use fresh, thinly sliced onions. The thinner the onions, the crispier the pakoras will be.<br />Don't overmix the batter. Overmixing will make the pakoras tough.<br />Don't overcrowd the pan when frying the pakoras. This will lower the temperature of the oil and make the pakoras soggy.<br />Drain the pakoras on paper towels immediately after frying. This will help to remove any excess oil and prevent them from becoming soggy.<br />Serve the pakoras hot with your favorite chutney or dip.
