Name: Onion Fritters
Yield: Yield: 8 Portions
Cuisine: British
Ingredients: 1 jalapeño, minced; 6 oz/170 g chickpea flour (besan); 1 cup/240 mL coarsely cut cilantro; 1 tsp/2 g ground coriander; 2 tsp/4 g ground cumin; 1 tbsp/15 mL vegetable oil; Vegetable oil, as needed, for frying; Chickpea flour (besan), as needed; Salt, as needed; 1 cup/240 mL warm water; Honey-Tomato-Almond Chutney; 1 lb/454 g thinly sliced onions

Preparation info

Yield:
8
Portions

Difficulty
Easy

Appears in

Street Foods

By Hinnerk von Bargen and Culinary Institute of America

Published 2015

About

This dish is a southern Indian variation of the well-known pakora, which consists of vegetables deep-fried in a chickpea batter. Pakora is particularly popular in quick-service restaurants and street-food stands in London.

Ingredients

Batter

6 oz/170 g chickpea flour (besan)
1 tbsp/15

Method

Combine the flour, oil, coriander, cumin, salt, jalapeño, and water and mix thoroughly. Add more water as needed to achieve a consistency comparable to a pancake batter. Allow the batter to rest for 30 minutes.
Combine the onions and cilantro and dust with chickpea flour until evenly coated with a thin layer. Combine the onions with the batter until evenly coat