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.
- 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
- Peel and chop onions into thin slices.
- Add all the onions into a large bowl and mix in the cumin, chilli flakes, green chilli, salt, baking powder and coriander.
- Add gram flour and mix well until it coats all the onions.
- 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.
- Shallow fry on medium heat until it’s golden and crispy on both sides.