This Thanksgiving I asked my mom if she could make pakoras for me in the breakfast, why not. Pakoras are one of my top 3 favorite take-out foods, alongside Naan and french fries. And Monday morning when nothing is open on Thanksgiving weekend, my moms pakoras are the best.
And the best part they are vegan and also Gluten free!
• 1 medium sized onions
• 1 cup gram flour/besan/ Chickpea flour
• 1 tsp red chili powder/red mirch powder (optional)
• 1/2 garam masala blend
• a pinch of asafoetida/hing (optional)
• ⅔ to . cup water
• Pinch of ajwain (optional)
• or 1 tsp chaat masala powder for sprinkling on the pakoras (optional)
• 2 Green Chillies (if you like spicy, please keep the seeds in)
• 2 tsp ginger
• Salt as required
1. Mix well all the dry ingredients with water. Please make sure the batter is not watery, it has to be a thick batter.
2. Check the seasoning.
3. Slice onions thin.
4. Put the onions in the chickpeas batter.
5. Heat oil for frying in a kadai or pan.
6. Place the batter gently in hot oil.
7. Do these for some 5-6 pakoras each time.
8. Fry pakoras till golden and crisp.
9. Drain the pakoras on paper towels to remove excess oil.
10. Finish off the remaining pakoras this way in batches.
11. Serve pakora hot sprinkled with some chaat masala powder. (optional)
12. You can also serve pakoras with chutney or tomato sauce accompanied with slices