21 Jun 2015

SPICY CURRY ONION PAKORAS

Gorgeously sumptuous curry spiced moorish onion pakoras, bursting with an abundance of fresh sliced onions, coriander, zesty lemon and toasted curry spices.  So simple and so quick to make, a great snack on their own with a sweet chilli dip or as an accompaniment to your curry dinner.

Prep time 5 mins / Cooking time 5 minutes


Ingredients
(makes 12)

1 large Spanish onions finely sliced
2 red chillies finely sliced
1 tbsp curry powder
1 lrg pinch sea salt
1 lrg pinch fresh ground black pepper
1/4 tsp turmeric
1 tbsp fresh chopped coriander
1 cup approx chic pea (gram) flour
50-100ml water
500ml ground nut oil for frying

Place all the ingredients except the water in a large bowl and mix evenly, add enough water to form a medium thick batter consistency.

Heat the oil in a shallow frying pan and using a desert spoon, spoon a generous dollop of the onion batter into the hot oil, I cook four at a time, turn only once after a couple of minutes once you have a light brown crust, cook the other side for a couple of minutes, remove and drain on kitchen towel.  Repeat until you have used all the onion batter mix, serve with a sweet chilli or fruity mango dip.

Watch out these are really moorish and you may want to make extra to save any squabbling !


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