Indian Onion Pakora

1Preparation

1. Slice the onions thinly and separate the layers with your fingers.
2. Toss the onions with the salt, carom seeds, chili powder and turmeric and leave for 10 minutes until softened and releasing their juice.
3. Add the green chilies, ginger and coriander, then sprinkle over the chickpea and rice flours and squeeze the mixture with your hand until the onions are coated in a thick, clinging batter.
4. Add water one spoonful at a time only if dry flour remains, until the mixture holds together without running.
5. Blend the mint chutney ingredients until smooth, then taste and adjust the salt.

2Cooking

1. Heat the oil in a deep pot to 175°C. Without a thermometer: a drop of the mixture rises at once with lively bubbles.

   🔥 medium heat⏱ 10 min timer
2. Pick up small, loose walnut-sized clusters with your fingertips and drop them into the oil; fry, turning, until deep golden and the sizzling quietens.

   🔥 medium heat⏱ 5 min timer
3. Lift the pakoras onto a rack and repeat with the rest of the mixture.

   🔥 medium heat⏱ 10 min timer

3Serving

1. Pile the pakoras on a plate while hot.
2. Serve with the mint chutney in a small bowl, and with milky tea if you like.

💡 Tips & common mistakes

• Common mistake: making a runny batter with water first and then adding the onions — the pakoras come out heavy and oily. The onions' own juice is almost enough to bind the flour.
• Don't pack the clusters; the loose strands sticking out are what turn crispiest.
• If they darken before the sizzling calms, the oil is too hot and the inside will stay soft; lower the heat a little.

🔁 Substitutions

• Rice flour: 1 tbsp cornstarch.
• Add a handful of shredded spinach or thin potato slices with the onions.