Indian fritters made with sliced onions and chickpea flour are called Crispy Onion Pan Pakoras. They are tasty and crispy. A lot of people like to eat them as a snack, especially on rainy days or as an appetizer at parties.
Ingredients: 2 cups chickpea flour besan. 1 cup thinly sliced onions. 1/2 teaspoon red chili powder. 1/2 teaspoon turmeric powder. 1 teaspoon cumin seeds. 1 teaspoon salt adjust to taste. 1/4 teaspoon baking soda. 1 cup water approx. Oil for frying. Chopped cilantro leaves for garnish.
Instructions: Put red chili powder, turmeric powder, cumin seeds, salt, and baking soda in a bowl. Mix the ingredients together. Add the sliced onions to the dry ingredients and mix them well so that the onions are covered in the spices all over. Slowly add water while stirring all the time to make a thick batter. It should have the same texture as pancake batter. Take a break for 10 to 15 minutes. Put oil in a deep pan and heat it over medium-low heat. Drop small amounts of the batter into the hot oil very carefully once it's hot. Fry the pakoras one at a time, making sure they don't get too crowded. Fry the pakoras until they are golden brown and crispy. To make sure they cook evenly, flip them over every so often. Each batch will take about 4 to 5 minutes. With a slotted spoon, take the crispy onion pakoras out of the oil and let them drain on paper towels to get rid of the extra oil. Do the frying process again with the rest of the batter. Add chopped cilantro leaves to the onion pakoras to make them look nice. Put it on the table hot with your favorite dip or chutney.
Prep Time: 15 minutes
Cook Time: 20 minutes
Heather