Crunchy Onion Pakora with Carom and Green Chili

What you need

• 2 medium onions, about 300 g
• 2 green chilies, finely chopped
• 2 tbsp coriander leaves, chopped
• 1 tsp carom seeds, ajwain
• 1/4 tsp ground turmeric
• 1 pinch asafoetida, hing
• 1 tsp salt
• 110 g (1 cup) gram flour, besan
• vegetable oil, for deep frying

Method

Restated from the original video

1. 1

   Halve the onions, slice them thinly and separate the layers into a mixing bowl.

2. 2

   Add the chilies, coriander, carom seeds, turmeric, asafoetida and salt. Rub everything together with your fingers.

3. 3

   Leave the onions for 15 min, until they soften and release some liquid.

4. 4

   Add the gram flour and mix. Sprinkle in water a spoonful at a time, usually 3-4 tbsp, until a thick, lump-free batter clings to the onion strands. It should not be runny.

5. 5

   Pour oil about 5 cm deep into a kadai or heavy pan and heat it to 175 °C (350 °F). A drop of batter should rise to the surface steadily.

6. 6

   Drop loose, rough spoonfuls of the mixture into the oil without pressing them together. Fry 6-8 at a time so the pan is not crowded.

7. 7

   Fry, turning a few times, until crisp and a deep golden brown, 4-5 min.

8. 8

   Scoop them out with a spider or slotted spoon and leave them on a rack or kitchen paper to shed excess oil.

9. 9

   Let the oil come back to temperature, then fry the rest.

10. 10

    Serve hot, while the edges are still crunchy.

Imported from vegrecipesofindia.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.