Go Back
Print

Kebab City Onion Pakora

Ingredients

  • 3 onions chopped
  • 1/4 tsp cumin powder
  • 1/4 tsp coriander powder
  • 1/4 tsp chilli powder (or to taste)
  • 1/2 tsp garam masala
  • 1/2 tsp methi leaves (dried fenugreek)
  • 1 tsp fresh coriander stems finely chopped
  • 1/4 tsp garlic paste
  • 1/4 tsp sea salt
  • 1 tsp lemon juice
  • 2-3 tbsps water
  • 100g chickpea flour (gram flour)
  • Oil for deep frying
  • 1/2 onion very thinly sliced
  • 1 small handful fresh coriander leaves finely chopped

Instructions

  1. In a bowl, add chopped onion, cumin powder, coriander powder, chilli powder, garam masala, methi leaves, coriander stems, garlic paste, sea salt & lemon juice.  Mix well and set aside for 1 hour.

  2. Add 2-3 tablespoons of water and 100g of chickpea flour.  Mix thoroughly, adding a little more water or flour as necessary until the mix reaches the desired consistency.  Aim for a mix which just sticks to a teaspoon.

  3. Heat oil for deep frying to 160c.  Carefully drop teaspoons of pakora mix into the hot oil.  Fry for 2 mins, turning occasionally.

  4. Lift the pakoras out of the oil and allow to rest for 1 minute.  This allows the filling to continue cooking and ensures the outside of the pakora doesn't colour too quickly.  At this stage, the pakoras may be set aside to cool completely and finished later if desired.

  5. Return the partially cooked pakoras to the hot oil and fry for a further 2-3 minutes or until golden and crisp.  Drain off any excess oil, arrange the pakoras on a plate and garnish with sliced onion and fresh coriander.  Serve with pink sauce.