Take a sneak peak into a crunchy delight that comes with the flavors of onion and garam masala.... Spruce it up with a tangy dip and enjoy this winter treat hot and sizzling....
Peel off the skin from onion and chop it into long thin slices and keep it in a large bowl.
Sprinkle in some salt along with a quarter teaspoon of turmeric powder.
Then tip in two pinches of asafoetida powder and follow it up with half a teaspoon of jeera or cumin powder.
Similarly, scatter over a teaspoon of red chili powder and a quarter teaspoon of garam masala.
Plop in a teaspoon of ginger garlic paste and toss over some fresh chopped curry leaves to it.
Mix everything well and at last add a cup of gram flour and a quarter cup of rice flour to it.
Finally, tip in a pinch of baking soda and mix well together without adding water.
The moisture present in onion is sufficient to make the mixture for onion pakora.
Heat oil in a wok and maintain the flame in high mode.
When it is heated, just take a handful of the onion pakora mixture and scatter over the wok gently with the tip of your fingers.
Let it get fried for a while and when it turns golden brown and crispy, gently flip the onion chunks using a slotted spoon.
Within a minute or two you will notice that the onion pakora starts to get golden brown and crisp evenly.
Place it on a plate over a paper towel and serve it hot with tomato ketch up or a chutney.
Similarly, make the other batches whenever necessary and garnish with some fried curry leaves and a dash of lemon.
Serving Size 100 g
Servings 0
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.