When it’s cold and wet, we often feel like eating something spicy and hot. And everyone in UK loves their onion bhajis (we call them bhajias or pakoras). And home made pakoras look and taste completely different from the ones sold in supermarkets in the chilled or frozen sections. Even the ones restaurants serve are often anglisied and they do not use some of the herbs we add to our pakora mix. These pakoras make a great snack and can be served as a starter too.
Course: Snack, starter
Author: Mina Joshi
1 large onion
1 large potato
6-7 green chilies
2 cups chick pea flour
Salt to taste
1 tsp ajwain (Carom seeds)
1 tsp whole coriander seeds
Pinch of turmeric
¼ tsp of soda bicarbonate
Bunch of finely chopped coriander
1 litre oil for frying the pakoras
Peel and slice the potatoes and onions. Slice the 5 of the chilies and finely chop two chilies to add to the batter.
In a mixing bowl, add the chick pea flour, the fresh coriander, chopped chilliessalt, turmeric, ajwain (carom seeds) and whole coriander seeds. Add a quarter cup of water to this mixture and stir it well. You can always add more water if you feel that the batter is too thick.
Heat the oil in a wok. Turn the heat high, once the oil has heated, lower the heat. Check that the oil is hot by dropping a couple of drops of the batter in oil. If the batter rises quickly, the oil is ready. Now add the bicarbonate of soda to the batter and mix. Add 2 teaspoons of hot oil from the wok to the batter and stir well.
Start making the pakoras by using the potatoes first. Dip one slice of a potato into the batter and put them in the oil. Repeat this and fill the wok as much as you can and fry at a medium heat turning them occasionally. As they get golden brown, remove them on some kitchen paper. Next do the same with the chilies and the onions last. As they get golden brown, remove them on some kitchen paper.