ONION PAKORAS

Bahjis, Pakoras they are all gorgeous and are not dissimilar to each other the difference is regions, a  slightly different recipe for each region, onion is the most common, but potato is also very popular.  Often a wedding or celebration food and I can see why, these little balls are amazing, full of gorgeous moorish Indian flavours and I find these very difficult to stop eating !!!

Onion Pakoras

1 large Spanish onion

1 tsp curry powder

1/2 tsp turmeric

1/2 tsp sea salt

1/2 tsp white pepper

2 fresh chillies chopped

1 hand full fresh coriander chopped

1 cup chic pea flour

100ml water

200ml nut oil to cook with

Makes approx 6

Place all the nut oil in a pan and bring up to a medium hot heat around 180 degrees C, meanwhile in a large mixing bowl add all the ingredients except the water, squeeze the onion mixture by hand this is to encourage the salt to react with the onions releasing their juices, this is the start to the batter as the juices mix with the chic pea flour they will start to make a thick paste, this will help with ensuring you do not end up with a stodgy centre from even mixing, start to add some of the water and mix to combine until you can easily form a ball of onions that holds together without question but not cemented, there should be loose movement.

Scoop up a large golf ball size in your hands and shape a firm ball, using a spoon gently place the pakora in the oil and fry for around 2 minutes on each side, turning only once.  Remove and place on kitchen paper to drain, repeat with the rest of the mixture, you can cook more than one at at time, just don't overload the pan as it lowers the heat of the oil and then the pakoras will absorb oil rather than cook and seal in the oil, enjoy.