Whenever it’s raining in the evening, I feel like munching something and what’s better than Pyaaz Pakora or Kanda Bhajji as the locals call it in Mumbai. I like to serve it with some Masala tea, set the mood lighting in the living room and enjoy.
Sadly I can do these things only on weekends but if that’s not the situation in your case, go ahead and try these crispy Onion Pakoras.
- 3 large onions
- 3 tbsp Chickpea flour/Besan
- 1.5 tbsp Rice flour (Grind some raw rice finely if you don’t have rice flour)
- 1 tbsp red chilli powder
- 1 tbsp chaat masala
- 1 tbsp turmeric powder
- Green chilly (optional)
- Coriander leaves (optional)
- Salt to taste
- Oil to deep fry
- Cut the onions vertically in thin slices. Wash and dry them well
- In a bowl combine all the spices oil and then add the onions. Do not skip the rice flour as it helps make the pakoras crispy. Coat the onions well in the mix, press them with hand and then add the water. I add around 4-5 tbsp just so that the entire batter is wet and helps the onions stay in a shape. If you make a thin batter with more water, your pakoras will be soggy.
- Heat oil in a pan and deep fry the pakoras. Do not put more than 2-3 pakoras on the pan at a time.
- Line a plate with tissue paper and place the pakoras on them so that it dries the extra oil.
- Serve it immediately.