Onion and potato pakora
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 4
Crisp onion and potato pakoras made with chickpea flour, rice flour, herbs and spices, deep-fried until golden.
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Ingredients
- 2 tbsp neutral oil, plus extra for deep-frying
- 120g/4¼oz chickpea flour
- 80g/2¾oz rice flour
- 40g/1½oz fine semolina
- 300g/10½oz onions, sliced thinly across the grain and separated into individual strands
- 100g/3½oz potato, peeled and julienned
- ½ tsp Kashmiri red chilli powder
- ½ tsp turmeric
- 1 tbsp dried fenugreek leaves
- 1 tsp ginger-garlic paste
- 4 garlic cloves, crushed
- 5 green chillies, finely chopped
- ¼ tsp ajwain
- 1 tsp coriander seeds, lightly roasted
- 1 tbsp coriander leaves, finely chopped
- 1 tsp mint leaves, finely chopped
- 2 sprigs curry leaves, leaves picked and chopped
- 1 tsp salt
- chaat masala, for seasoning
Method
Place the two tablespoons oil in a small saucepan over a medium-high heat and heat until hot.
Mix the chickpea flour, rice flour and semolina in a bowl. Pour in the hot oil and mix with a spoon first. Once it’s cool enough to handle, rub the oil into the flour mixture with your fingers until crumbly.
In a large mixing bowl, combine the sliced onions, potato, salt, chilli powder, turmeric, dried fenugreek leaves, ginger-garlic paste, crushed garlic cloves, and green chillies. Rub the ajwain and roasted coriander seeds between your palms to release their essential oils before adding them to the bowl. Add the chopped coriander, mint, and curry leaves and mix vigorously with your hands for 2–3 minutes.
Gradually add the flour mixture to the seasoned onions, mixing until the moisture has been absorbed and the mixture holds together.
Heat the oil for deep-frying in a high-sided saucepan to 165C. CAUTION: hot oil can be dangerous. Do not leave unattended. Drop a small piece of the mixture into the oil to test the temperature. It should rise to the surface and bubble without scorching.
Scoop up golf-ball-sized portions of the mixture and carefully lower them into the hot oil. Don’t overcrowd the pan. Fry for 2–3 minutes, or until golden. Remove with a slotted spoon and drain on a wire rack.
Recipe tips
For extra-crisp pakoras, allow them to cool after the first fry, then return them to the hot oil for about 30 seconds, or until deeply golden and crisp.
