Makes about 12
Frying Time: 5 minutes per batch
I know that these are unknown in India, but they are Indian-inspired! Use this batter to make any pakoras – sliced aubergine or sliced potato (keep skin on) ones are good. Just dip slices into batter.
3 large onions
50g (2 oz) chickpea flour
50g (2 oz) rice flour
1/2 tsp baking powder
1/2 tsp ground turmeric
1/2 tsp chilli powder
1/2 tsp salt
3 tsp mustard seed
Vegetable oil – enough to fill 1/3-1/2 of a small saucepan
1) Peel onions and cut them in half. Slice the onions ‘face’ down on a chopping board, so you get long strips.
2) Fry the onions in a little oil until softened.
3) Mix flours, baking powder, salt, spices and mustard seeds in a bowl. Add enough water to mix to a smooth paste – just a few tablespoons. Stir in the onions.
4) Heat the oil in a saucepan, until a piece of onion sizzles when you drop it in.
5) Form the onion mixture into small balls using two teaspoons, and place in the hot oil. Cook the pakora in batches of about 4, and drain on kitchen roll. Eat hot or cold.