top of page

Onion Pakoras

Eat, Darling, Eat

(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

Gedämpfte Flanken

(by Carolyn Swartz) Note: Here's where a watched pot is essential, maintaining an inch or two of liquid at the bottom of the pot....

Nana's Savory Mincemeat

(by Dawn Levitt) 1 lb. prepared raisins 1 pt. Hennessy 5 – 6 lb. green tomatoes (approximately 40 - 50 tomatoes) 2 T. kosher salt 5 – 6...

Latkes

(by Elizabeth Cohen and Aviva Lilith) 6 large Yukon Gold potatoes, peeled 1 small onion 2 eggs, beaten well 1/2 T. unbleached flour pinch...

Comments


bottom of page