- 1/2 teaspoon Garam Masala Powder
- 1/4 teaspoon Tumeric powder
- 1 teaspoon Ajwain
- 1 tablespoon Coriander Leaveschopped
- 2 teaspoons Green Chilies
- 2 Onion
- 1 cup Gram flour/Besan
- Cooking oil
- Wateras needed
- Saltas needed
How to Make Onion Pakora
Chop the green chilies and the coriander leaves then slice the onions thinly. Place them in a mixing bowl. Add the adjwain, tumeric powder, and salt to the bowl. Mix the ingredients well and set aside for about 15-20 minutes.
Add the gram flour and slowly stir in water until the mixture is thick like batter.
Once the batter is thick, use a utensil to spoon large amounts out and place them in the frying oil. Place as many spoonfuls in the pan or fryer as can fit without over-crowding.
After you see the pakora slowly begin to cook, use a slotted spoon to flip the pakora batter over in the pan so that the oil drains when lifting them. Repeat this a few times while the pakora fry until golden and crisp.
Once the pakora are evenly cooked, use the same slotted spoon to take the pakora out and place them on a paper toweled plate to soak up the oil. Dish and Serve!