Galganov's Free Recipe for
To make this pakora/onion ring recipe you will need:
The required ingredients for this pakora batter recipe are:
» Best of Pakora and Onion Rings With a South-Asian Twist Recipes Ever «
|Notes: If your pakora/rings seem a bit tough or chewy try cooking them less (lighten the shade a little). If the vegetable isn't cooked - darken it a shade. If your batter is chewy (tough from over-cooking) lower the temperature a little.|
|Good pakora takes a little practice. Try again and adjust the spices to your liking.|
The Background Story
Pakoras ... and Onion Rings
"Indians love them too much!" Our relatively new English speaker complained as he prepared the little vegan snacks - pakora for a party. On the occasions where he made them just for us they weren't the mixed pakoras that are traditional as those he was making that day ... the kind they make in most sub-continental restaurants. Rather, it was a single-vegetable pakora. He would dip a slice of potato, or a hot finger pepper or a slice of carrot ... and even a piece of onion - peeled from a whole onion cut into eighths - dipped in batter and deep fried to perfection - the batter pale golden, the onion still has a little of its natural snap ... but not biting! The hot finger pepper would still have its flavour but most of the heat (though not all) would be cooked out in the process of deep frying. Indians would even make okra (gumbo or, as Indians called them, "lady fingers" or "bindi")-pakora.
Upon return from India we knew that mushroom pakora would be awesome! Still, we don't have them too often. They are, after all, deep fried. Lately, though, we'd been day-dreaming about onion rings. Since we don't go to burger joints (we prefer to have burgers at home) we decided to make the interesting "onion ring" choice - to use the beautiful and exciting flavours of South Asia with these not-so-traditional battered onion rings.
While Indians at home will dip their pakoras into any number of sauces, including a spicy tomato ketchup or a sweet mint ... or even into a tangy/sweet tamarind sauce, we find the flavour of the batter to be sufficiently exciting that we don't dip certain flavours like the onion ring. We like those delightful rings, best, plain. There's enough flavour in the batter that they don't need (or want) extra salting ... and, of course a nice flavour emanating from the onion itself. We have used common yellow and Spanish onions for these. So far, "Spanish" onion rules. Red may have, too, its own delightful flavour and certainly deserves trying. You'll learn, over time, which vegetables you like best in your pakora.
As you go forward, you will decide how much spice you like in your batter. We suggest erring on the side of caution, particularly with the cayenne. The amount recommended in this recipe may be considered "very spicy/hot" for some (although we use just a little more than shown here). Ketchup lovers should know, however, that plain ketchup (or catsup ... or however you write and/or say it) is a pretty tasty pakora dip too!
When we make this particular treat we deep fry in a wok although we do recommend a deep frier as a considerably safer alternative.