CRISPIEST ONION PAKORA(BETTER THAN RESTAURANT) | Onion Bhaji (VEGAN) | Pakora recipe

Slice the onion moderately thin.

Thinly slice half of a green capsicum (optional).

Chop 3 to 4 green onions (optional).

Sprinkle ½ teaspoon of salt over the vegetables and mix thoroughly.

Let the mixture sit for 15 to 30 minutes to allow water to render out.

After 30 minutes, do not discard the water that has come out from the vegetables.

Add a chopped green chili to the mixture (optional).

Add 3 tablespoons of gram flour to the vegetable mixture.

Add 1 tablespoon of rice flour for crispness.

Add 1 teaspoon of baking powder to the mixture.

Optionally, add curry powder and dried thyme to the mixture.

Mix the ingredients together, kneading like dough, adding more gram flour if necessary, but keeping the rice flour to 1 tablespoon.

Heat oil for deep frying.

Test the oil temperature with a skewer or a small amount of batter.

Wet your palm with water, take a small amount of the mixture, and release it into the oil.

Alternatively, use two spoons to drop the batter into the oil.

Fry the pakoras on medium low heat until golden brown, turning them frequently for even browning.

Remove the pakoras once golden brown and place them on a plate lined with paper towels to soak up excess oil.

Serve the pakoras plain or with a dip of your choice.

Equipment Needed

Dietary

Allergens