Onion Pakoras & Ketchup Chutney
Serves
6
Total Time
20mins
Calories
175
It’s amazing how we inherit recipes through family. My mother inherited this recipe for crispy onion pakoras through marriage.
I love serving this ketchup chutney with the pakoras, but they work with sriracha...
- Sunflower oilas needed
- Water240 mlwarm
- Ketchup120 ml
- Water1 tablespoon
- Sugar½ teaspoon
- Salt1 ¼ teaspoons
- Chaat masala½ tablespoon
- Gram flour185 g
- Red pepper flakes1 tablespooncrushed
- Baking powder½ teaspoon
- Green chili1sliced
- Cilantro14 gchopped
- Onion1finely sliced, halved
Ingredients
- 1. Mix all of the chutney ingredients together in a bowl
- 2. Fill an 8-inch cast-iron skillet or heavy-bottom pan half-way up with oil
- 3. Heat the oil to 360ºF -375ºF / 180ºC - 190ºC
- 4. In a large bowl, mix together the besan, red chili flakes, salt, baking powder, sliced chilli pepper, cilantro, and sliced onion
- 5. Slowly add in the water, while mixing with a wooden spoon or your finger tips
- 6. Vigorously mix for a couple of seconds
- 7. Once the oil is heated, carefully place in heaping tablespoonfuls of batter into the hot oil
- 8. Fry until the pakoras are a pecan-brown
- 9. Drain the pakoras on a cooling rack placed over a cookie sheet
- 10. Serve immediately
Method
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