Pakoray (also known as onion bhajis), always makes me feel nostalgic. When I was younger, I used to travel to Pakistan and India frequently, usually in summer (when it is monsoon season.)

Pakoras always remind me those days. I used to sit with my cousins under the shelter on the roof terrace or in the courtyard and eat hot crispy pakoras whilst admiring the torrential rainfall (something I do not do in the UK!) This would always be topped off with creamy malai chai.

Ingredients:

• 3 large onions
• 1 1/2 cups gram flour (besan)
• 1 tsp cumin seeds
• 1 tsp red chilli flakes
• 1 chopped green finger chilli
• handful chopped coriander
• 3/4 cup ice cold water
• 1 tsp baking powder
• Salt to taste

Method:

1. Peel and chop onions into thin slices.
2. Add all the onions into a large bowl and mix in the cumin, chilli flakes, green chilli, salt, baking powder and coriander.
3. Add gram flour and mix well until it coats all the onions.
4. Add the water and mix well- make sure it’s not too runny otherwise it will fall apart when frying. Add a bit more gram flour if you think it’s too runny.
5. Shallow fry on medium heat until it’s golden and crispy on both sides.