Allergens in Onion Pakora: none of the ten listed below.
Ingredients
Quantities for 4.
- 4 large, sliced very thin Onionthin slices, not chopped: they knit together
- 150g Besan
- 3 tbsp Rice Flourthe crispness insurance
- 3, chopped Green Chilli
- 1 tsp Ajwain
- 1 tsp Chilli Powder
- 1/2 tsp Turmeric
- a handful Coriander Leavesoptional
- 500ml Neutral Oilfor deep frying
- to taste Salt
Cookware
stovetop, kadhai
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Salt the onions first and let them weep. That water is the only liquid the batter needs, and it is what makes the pakora taste of onion rather than flour.
- Add no water at all if you can help it. A loose batter gives a soft, doughy pakora.
Method
- Slice the onions thin, salt them, and leave 15 minutes until they release water and go limp.Do not rinse or squeeze. That liquid is the batter.
- Add the green chilli, ajwain, chilli powder, turmeric and coriander and mix with your hands.
- Scatter the besan and rice flour over and bring it together into a thick, barely-holding mass.It should look too dry. Resist adding water.
- Heat the oil to 170C. Drop in irregular clumps with your fingers, not neat balls.Irregular shapes give the spiky edges that go crispest.
- Fry 4 minutes until pale gold, lift out and rest 5 minutes.
- Return them to oil raised to 190C for 1 minute to crisp. Drain and salt.The double fry is what keeps them crisp for more than two minutes.
- Serve with mint chutney and hot tea.
Storage
Eat within the hour. They soften as they sit and reheat only passably in a hot oven. Never refrigerate, they go leathery.
Nutrition Medium estimate
One serving of Onion Pakora (222 g) is about 406 calories, or 184 calories per 100 g.
Medium protein: 11 g a serving, 11% of the calories
| Per serving222 g | Per 100 g | |
|---|---|---|
| Calories | 406 kcal | 184 kcal |
| Protein | 11.0 g | 5 g |
| Carbohydrate | 46.4 g | 21 g |
| of which sugars | 10.7 g | 5 g |
| Fibre | 7.6 g | 3 g |
| Fat | 20.3 g | 9 g |
| of which saturated | 2.2 g | 1 g |
| of which unsaturated | 16.6 g | 8 g |
Ingredients given to taste count as zero, so the real figures run a little higher. Estimated from raw ingredients using USDA FoodData Central.
More like this: Vegan Indian recipes · Vegetarian Indian recipes · Gluten-free Indian recipes · Dairy-free Indian recipes · Punjabi recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.