Saturday, April 21, 2012
These are a wonderful start to any Indian-themed dinner party. They look fantastic and taste even better! This is very much like other bhajia and pakora recipes out there, but I like the addition of the fennel seed, and the baking powder makes for a more tender final product. Feel free to add whatever combination of spices you like.
- 1 large sweet onion, halved and sliced (about 1/8")
- 1 cup chick pea flour
- 1/2 tsp baking powder
- 1/2 tsp chili powder
- 1/2 tsp turmeric
- 1 tsp salt, or to taste
- 1/2 tsp fennel seeds
- 1/2 tsp cumin seeds
- 1/2 tsp onion seeds
- 1/2 jalapeño, seeded and minced (or to taste)
- 1/2 cup cilantro, finely chopped
- cold water
- oil for frying
1. Whisk together flour, baking powder, chili powder, turmeric, and salt. Roughly crush the seeds with a mortar and pestle and mix in.
2. Add jalapeño, onions, and cilantro and stir to coat. Add in enough cold water to make a thick batter that coats the onions and won't break apart in the oil. You can add more chick pea flour if you make it too thin.
3. Cook in batches by dropping generous tablespoons of batter into hot oil (350 degrees) and frying on each side until golden brown. Drain and serve immediately.