top of page

Onion Pakoras

(by Raj Anderson)


1 large onion, thinly sliced

1 large potato, thinly sliced

1 T. cumin seeds

pinch of salt

1 T. garam masala

1 t. chili powder (more if desired)

1 t. curry powder

2 T. fresh coriander, chopped

5 T. gram flour (also known as chickpea or besan flour)

water, as needed

vegetable oil for frying

salt and ground black pepper

*Mum's secret: Add a few squirts of Heinz tomato ketchup and Heinz brown sauce to the mixture.

In a bowl, mix onion, potato, cumin seeds, salt, garam masala, chili powder, curry powder, and coriander.

Stir in the gram flour, and mix by hand.

Add water, a little at a time, until a soft dough forms.

Add oil in to a depth of about 1 inch in a deep frying pan over medium-low heat.

Drop the dough by tablespoons into the hot oil and fry until golden.

(Test one first to see if more spice is needed.)

Remove to a plate lined with paper towels.


(Read Digging Deeper, the story that accompanies this recipe.)

Recent Posts

See All

Chicken Paprikash

(by Stephanie Chambers) (adapted from The Daring Gourmet) 2 T. pork lard or butter 3 lb. chicken pieces, bone-in and skin-on 2 medium yellow onions, very finely chopped 2 cloves garlic, finely minced

Crabmeat Dip

(by Elizabeth Anderson) 2 packages (8 oz. each) cream cheese, at room temperature 2 c. grated cheddar cheese, plus additional for topping 2 cans (6 oz. each) crabmeat 2 T. Worcestershire sauce 1 t. on

Steak Tartare Lausanne

(by Rachel Cline) (adapted from The New York Times Cookbook by Craig Claiborne) 2 lb. raw, ground top-quality beef fillet, sirloin or round steak 4 raw egg yolks 8 fillets of anchovy capers 1/2 c. fin

Comentários


bottom of page