Spring Onion Pakora
Spring Onion Pakora
If you’ve eaten at an Indian restaurant, you most likely have had pakora of some sort. Pakora consists of the main ingredient fried in a chickpea batter and served with a green chili chutney. My favorite use of pakora is to batter spring onions. Other ingredients that can be used include cauliflower, white onions, potatoes, paneer, and even chicken.
Ingredients
- 2 cups spring onions cut into 2” pieces
- 3/4 cup chickpea flour
- 1 tbsp rice flour
- 1 tsp Kashmiri chili powder
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1/2 tsp garam masala
- 1/2 tsp salt
- 1/8 tsp turmeric
- 2 green chilies finely chopped
- 2 tsp sesame seeds
- 1 tsp ginger paste
- 4 tbsp water
- vegetable oil for frying
Instructions
- Mix together the chickpea flour, rice flour, and dry spices.
- Mix in the green onions, ginger paste, sesame seeds, green chilies, and water. The batter should be very thick.
- Heat up 2” of vegetable oil in a pot over medium heat. Using a cookie dropper, drop scoops of the batter into the oil, making sure not to overcrowd the pot. Fry for 3 minutes. Gently flip the pakoras and fry on the other side for 2-3 more minutes.
- Drain on paper towels.
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