Onion Pakora with Mint Chutney

Instructions

1. 1

   Prepare the Onions: Thinly slice the onions into half-moons and place them in a large mixing bowl. Add the salt and mix thoroughly with your hands, separating the onion layers. Let this sit for 10-15 minutes. The salt will draw out moisture from the onions, which is key to a flavorful and crispy pakora.

2. 2

   Create the Batter: To the rested onions, add the besan, rice flour, ajwain (crush it between your palms first to release its aroma), turmeric powder, red chili powder, and hing. Also add the chopped green chilies, grated ginger, and coriander leaves.

3. 3

   Mix the Batter: Mix all the ingredients together thoroughly without adding any water initially. The moisture released by the onions should be sufficient to form a thick, coarse batter that coats the onion slices. If the mixture feels excessively dry, add water 1 tablespoon at a time until it just binds together. The batter should be thick and clumpy, not runny.

4. 4

   Heat the Oil: Pour oil into a kadai or deep pan and heat it over medium-high heat. The ideal temperature is around 350-375°F (175-190°C). To test if the oil is ready, drop a tiny bit of batter into it; it should sizzle and rise to the surface immediately without browning too quickly.

5. 5

   Fry the Pakoras: Carefully drop small, irregular-shaped portions of the onion mixture into the hot oil using your fingers or a spoon. Do not overcrowd the pan; fry in batches of 5-6 pakoras at a time. Fry for 4-5 minutes, turning occasionally, until they are deep golden brown and uniformly crispy.

6. 6

   Drain and Serve: Once cooked, use a slotted spoon to remove the pakoras from the oil. Let them drain on a wire rack or a plate lined with paper towels to remove excess oil. Serve immediately while hot and crispy with mint-coriander chutney, tamarind chutney, or tomato ketchup.