Ingredients
| Ingredient | Quantity |
|---|---|
| Besan (Gram Flour) | 1 cup |
| Rice Flour | 1/4 cup |
| Onions (thinly sliced) | 3 |
| Fresh Coriander (chopped) | 2 sprigs |
| Green Chilies (finely chopped) | 2 |
| Ginger (grated) | 1 inch |
| Turmeric Powder | 1/2 teaspoon |
| Red Chili Powder | 1/2 teaspoon |
| Carom Seeds (Ajwain) | 1/2 teaspoon |
| Asafoetida (Hing) | 1/4 teaspoon |
| Salt | to taste |
| Oil | for frying |
| Chat Masala Powder | for garnish |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | ~150 |
| Protein | 3g |
| Carbohydrates | 20g |
| Fat | 7g |
| Fiber | 2g |
Instructions
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Preparation: Begin by gathering all your ingredients to ensure a smooth cooking process. In a large mixing bowl, combine the besan, rice flour, sliced onions, chopped coriander, grated ginger, turmeric powder, red chili powder, carom seeds, asafoetida, and salt.
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Mixing: Gradually add a little water to the dry ingredients, mixing until the batter is well combined but not too watery. The consistency should be thick enough to coat the onions.
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Heating the Pan: Heat a paniyaram pan (or any shallow frying pan) over medium heat. Once hot, add oil to each cavity of the pan.
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Cooking the Pakoras: Carefully spoon a portion of the onion mixture into each oil-filled cavity, ensuring they are evenly spaced. Fry until they are golden brown and crisp on all sides, flipping them gently to achieve an even color.
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Serving: Once cooked, remove the pakoras from the pan and drain on paper towels to remove excess oil. Serve hot, garnished with chat masala powder, alongside fresh coriander-mint chutney and masala chai for a delightful evening snack.
Enjoy your delicious Pan Fried Onion Pakoras, perfect for sharing with family and friends!