Onion Pakora with homemade tamarin chutney is a family favorite party/holiday food. We also make it when ever with a extra batter from making different dishes so we don’t waste ingredients and food. They are a wonderful complement to any dish and go with almost any sauce you can think of. At least we haven’t found one it taste bad with.
2 Medium Onions
1 Cup All Prepose Flour
½ Cup Corn Flour
¼ Cup Onion Powder
1 Teaspoon Turmeric
1 Teaspoon Garlic Granules
1 Teaspoon Salt
¼ Teaspoon Pepper or pepper to taste
½ Cup water
Olive oil for frying
Slice the onions in half and remove the peal. Then slice the halves into ¼ inch slices and set to the side.
Once you’ve recovered from slicing the onions get a large bowl and mix all of the dry ingredients together until well combine. Slowly mix in the water until the batter is very thick but you are still able to stir it, and then add in the onions and stir them in.
Fill a medium sauce pan with enough oil to completely submerge onion pakora in while cooking and bring oil to a frying temperature.
When oil is ready take a tablespoon to scoop up some batter and carefully drop it into the oil. Fry until light golden brown on one side and then flip until the other side is golden brown. Placed finished pakora on a paper towel lined plate to drain excess oil. Repeat until all pakora are fried.
Note: Pakora and normally served with tamarin chutney, and mint chutney. You can also serve with your favorite dip as their flavor goes well with almost any dip.