The simplest pakoras

Usually taking a back seat from the ubiquitous onion bhaji, (at least in the UK - bright red and spicy), pakoras were something of a mystery until I saw them for sale at a local supermarket. (They seemed to belong to that family of Indian dishes hardly ever bought, made or ordered, like vegetable dishes and dhals). It was a shock to discover that the term onion bhaji simply refers to a pakora made entirely with onions and chickpea (gram) flour. Pakoras have many variations with peas, spinach and other vegetables being common, but the mainstay of chickpea flour and spices seem to be the base standard. Fried for a few moments until golden brown and crispy, they are the ultimate snack food, whether eaten hot straight from the pan or left to go cold, good with a Kingfisher or two and a dipping sauce - perhaps mango chutney, cooling cucumber raita or cilantro. This very easy recipe can be made quickly. Simply prepare the batter, cover and leave in the fridge until ready to fry.

Recipe : Simple pakoras

I did find that these could have used a little more seasoning than was recommended - I have adjusted the recipe to reflect this. Also, as you can see from the image, I didn't use any cilantro, (also in the recipe) and although the recipe stated to "eat alone", we did dip them into the mango chutney to add a little moisture.

Adapted from India Cookbook by Pushpesh Pant

250g / 9oz / 1 and 2/3 cups of gram (chickpea) flour

1/2 tsp baking powder

1 tsp chili powder

1 tsp chopped cilantro leaves

1 green chili, chopped finely

pinch of ground turmeric

1 onion, finely chopped

1/2 - 1 tsp salt, (to taste)

oil 

Optional extras:

1 tbsp green peas

1 tbsp baby spinach leaves

Mix all the ingredients except the oil together in a bowl and add enough water to make a thick batter.

Heat 1 inch oil over medium heat in a large pan and heat until a cube of bread browns very quickly when dropped in. Drop spoonfuls of the pakora mixture into the oil. 

Fry until they are golden brown and crisp, (about 1 - 2 minutes) and drain on kitchen towel.

Serve immediately unadorned or with one of the quick dipping sauces below.

Mango chutney

Cilantro, mint and yogurt

4 tbsp plain yogurt

1 tsp each of chopped mint and cilantro

1/2 tsp mint sauce (from a jar)

1/4 tsp sugar

Mix together well

Cucumber raita

4 tbsp plain yogurt

1/4 cucumber, chopped into small dice

1/2 tsp chopped fresh mint

1/4 tsp sugar

Mix together well