|These easy onion pakoras go well with most meals but we love them best, as above, with a Cauliflower, Chickpea and Cashew Curry. Or better known at Cafe Drake HRV as our Triple C Curry.|
|The thrill of these pakoras is that they're pan-fried in just a bit of oil, not deep fried as previously thought required.|
|A non-stick, or iron, skillet is preferred but not essential to frying the pakoras.|
|A crisp exterior and dense, moist inside make these pakoras absolutely addictive. To curb excess, try serving just two or three per diner, with your favorite curry, stew or soup.|
Mix in a medium-size bowl 1 cup chickpea flour, 1 t. salt, 1 t. cumin seeds, a large pinch of nigella/kalonji seeds (omit if you don't have them handy) and 1-2 T. dried fenugreek leaves. Season to your taste with cayenne pepper. Add 2/3 cup water and combine to make a batter.
Now stir in 2 chopped red onions; the pieces should be around 1" in size.
Heat 2 T. vegetable oil in a large, non-stick skillet over a medium flame. When the oil is very hot, proceed. You can gauge if the oil is ready by flicking a tiny bit of batter in to the pan; it should sizzle instantly.
Drop heaping teaspoons of the battered onions into the hot skillet. Fry for 4-5 minutes total, flipping the pakoras at least once to ensure even cooking.
Drain on paper towels and sprinkle with a bit more salt.
As you'll be working in batches, keep the fried pakoras warm in a 200 degree F. oven.
Serve as a side dish or, along with chutney, for a cocktail snack.