I am definitely lover of nearly anything that’s crunchy and salty. When I feel hunger setting in, rarely do I reach for the chocolate stashed in the fridge (hidden from my chocolate fiend partner), but rather it’s the chips that call my name, and well anything salty really. So when I go out for Indian food I almost always order pakoras, not even realizing how easy they are to make at home. The perfect balance of texture and taste.
This recipe, adapted from the Sophisticated Gourmet, is gluten free and makes a great appetizer or afternoon snack. Because I didn’t have any chickpea flour on hand, I used a chickpea and fava bean flour mix which gave the pakoras a nice fresh nutty flavour. I couldn’t get enough of the their crunchy perfection, almost like an Indian onion ring, with subtle hints of spices. I made these two days in a row and still wanted more!
Onion Pakora
makes about 18 large pakoras
Ingredients
- 2 cups garbanzo and fava bean flour
- 1 Tablespoon chili powder
- 3/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 cup cilantro, chopped
- 1/4 teaspoon garam masala
- 1 yellow onion, sliced into 1/8″ half moons
- 1 cup warm water
- oil for frying*
In a large bowl mix flour, spices, cilantro and onion. Stir in water and mix vigorously for 15 seconds.
Using a small pot or frying pan place 2″ of oil and heat over medium-high heat. The oil is ready for frying when small bubbles form on the handle of a wooden spoon submerged in the oil.
Using two tablespoons drop spoonfuls of batter into oil, avoid overcrowding. Cook for 2 minutes, flip (chopsticks were handy for this) and cook for another 2 minutes. Remove from oil and place on cooling rack. Repeat with remaining batter.
I love them on their own, but they are also great with chutney to satisfy the sweet and salty.
*when frying it is best to use an oil that is very stable, meaning that it can be heated to a high temperature before it begins to smoke (ie. high smoke point). Canola, safflower and sunflower oils are great choices that are also mildly flavoured.