Onion Pakora

Ingredients

• 2 onions, sliced
• 1 cup gram flour
• 2 green chilies
• 1 tsp ajwain
• 1/2 tsp turmeric
• 1 tsp red chili powder
• 1 tbsp rice flour
• Oil for frying
• Salt to taste

Instructions

1. 1

   Thinly slice 1 onion and 1 potato into rounds. Chop a handful of spinach leaves if using. Keep the vegetables separate.

2. 2

   In a bowl, combine 1 cup gram flour, 1 tsp ajwain (carom seeds - aids digestion), 1 tsp red chili powder, 1/2 tsp turmeric, 1/2 tsp salt, and 2 chopped green chilies. Add water gradually (about 3/4 cup) and whisk into a thick batter that coats the vegetables. It should fall in a ribbon from the spoon.

3. 3

   Add the sliced vegetables to the batter and toss so each piece is well coated. Let it rest for 5 minutes so the vegetables release a little moisture and the batter clings better.

4. 4

   Heat oil in a deep pan to medium-high heat. Drop spoonfuls of the battered vegetables into the oil, not crowding the pan. Fry for 3-4 minutes, turning once, until golden and crisp.

5. 5

   Remove and drain on paper. Sprinkle a little chaat masala on top while hot. Serve immediately with green chutney and ketchup.

6. 6

   Pakoras and chai are the monsoon ritual of every Indian home - best enjoyed while watching the rain.

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