Pakora is a popular snack across India, where it is served in restaurants and sold by street vendors. It is a savory fritter commonly served with mint and tamarind condiments. Pakoras are made with spiced chickpea flour and has a light and crispy texture.
Chickpea flour is high in protein, fibre and micronutrients, while being low in carbohydrates and calories. The use of chickpea flour adds a nutty taste to accompany the simple dry spices.Print
These delicious onion fritters are made with a chickpea flour and are super light and crispy.
- 2 medium white onions, sliced into semi-circle slices
- ¾ cup gram flour (105 grams)
- ½ teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon ground cumin
- ½ teaspoon ground tumeric
- 1 green chili, deseeded and finely chopped
- 2 tablespoons freshly chopped cilantro
- 1 teaspoon lemon juice
- water (as needed)
- vegetable oil for frying
- Place the chickpea flour, sliced onions, baking powder, salt, cumin, turmeric, chili, cilantro, and lemon juice in a large bowl and combine.
- Let it sit for a little while so the onions release water making it easier to mix.
- Add water if needed. The matter should be thick and coat the onions.
- Heat vegetable oil in a large wok on the stove top slowly until it is hot.
- Carefully drop tablespoons of the batter into the hot oil cooking about 3-4 dollops of the batter at a time and fry until golden brown.
- Remove and place on a plate lined with a paper towel to drain the excess oil.
- Serve with mint or tamarind chutney.