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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