Method

1. Mix the Besan, salt, bi-carb soda and spices in a bowl and add enough water to make a thick batter (approx. 250 ml). Mix well.
2. Stir in the ginger and garlic and set aside for 30 mins.
3. Stir through the finely sliced onion. Coat the onions well with batter.
4. Add enough oil in a saucepan or wok to deep fry. Take spoonfuls of the pakora mixture and place in the hot oil.
5. Cook until golden brown on both sides. Drain pakoras on paper towel until all have been cooked.
6. Reheat oil and cook pakoras for a further 30 seconds – this will ensure the pakoras are crispy. Serve as a snack with whisked yoghurt and a chutney of your choice.

Chef’s tips

• You don’t have to make ‘Onion’ Pakora! Try making Pakora with finely sliced vegetables of your choice

Additional Info

• In some parts of the world this delicious Indian dish is called Onion Bhaji but in India you’ll hear it called Pakora. It’s a tasty fried snack that’s packed full of flavour and perfectly compliments any number of curries including our authentic butter chicken!
• To make Onion Pakora at home all you need is a few pantry staples, spices and some fresh onions. Try it for yourself with this tasty recipe that comes courtesy of Jane Doutre, wife of Passage Foods founder, Chris Doutre! Explore more flavoursome dinner ideas with our Passage to India recipes.

What You'll Need

• 2 Onions finely sliced
• 1 cup Besan (or regular chickpea flour)
• 2 tsp Salt
• 1/4 tsp Bi-Carbonate of Soda
• 1/2 tsp Cumin seed (optional)
• 1/2 tsp Ajwan seed (optional)
• 1/2 tsp flaked chilli (optional)
• 1 tsp diced garlic
• 1 tsp diced ginger
• 2 tsp garam masala
• 1/2 tsp turmeric
• Vegetable Oil
• Water, approx 250ml