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Crispy Onion Fritters (Pyaj Pakore)

 INGREDIENTS:

  1. Onions 3 large, very thinly sliced lengthwise
  2. Red Chili Powder 1 tsp
  3. Green Chilis 2-3 finely chopped
  4. Carom Seeds (ajwain) 1/2 tsp
  5. Coriander Leaves chopped 2 tbsp
  6. Curry Leaves 1 sprig chopped
  7. Oil for frying and 1 tbsp hot oil for the batter 
  8. Gram Flour (Besan) 1 cup
  9. Rice Flour 2 tbsp
  10. Baking Soda, a pinch
  11. Salt to taste 

METHOD:

Serving Size: 3-4

After slicing the onions, gently loosen the layers with your fingers. Place the thinly sliced onions in a large mixing bowl. Add salt and mix well. Let it rest for 10-15 minutes. The onions will release natural moisture. 

Add the green chilis, red chili powder, carom seeds, chopped coriander leaves, curry leaves and 1 tbsp hot oil. Adding hot oil to the batter creates a ''short'' crust that stays crispy longer. 

Gradually sprinkle besan, rice flour and baking soda over the onions. Mix gently. The aim is to achieve a dry, shaggy coating where the onions are just barely held together by the flour.

Heat oil on medium-high. Gently drop small, loosely formed portions of the onion mixture into the hot oil. Do not press or shape them into round, smooth balls.

Fry until golden brown and crispy, with spiky edges. Drain on a wire rack and serve hot with mint chutney, fried salted green chilis and lemon slices.



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