Onion Mint Pakora

Pakora or Kanda bhaji is a popular Indian fitter that can go well with Masala Chai and any Ketchup. It is an awesome crispy snack that can taste heavenly especially on rainy days.There is no great secret formula to get the crispiness. Its just  matters of adding enough flour, onion & salt. Here we have to note that onion will release water when it mix with salt. So have it in a mind and be cautious in adding proper quantity of water. The batter neither be too thin nor thick. In my recipe I have used red onions instead of white as Red onion will give perfect taste. I have added pepper powder, Mint leaves, fennel seeds and some spices masala to enhance taste and flavour for my dish. The spice level in the batter can be adjusted as per your taste buds. Lets go for yummy, spicy and crispy pakoras.


Red Onion -2 (Sliced lengthwise)
Besan Flour - 1/2 cup
Rice Flour - 1/4 cup +1 tsp
Ginger - 1 inch piece 
Garlic - 4 cloves
Green chilli - 1 tsp (Cut into thin circles)
Hing - 1 pinch
Mint leaves - 1/4 cup
Red chilli powder - 1/4 tsp
Pepper powder - 1/2 tsp
Fennel - 2 tsp
Corriander leaves - 2 tbsp (Finely chopped)
Oil for deep frying
Salt to taste

Method :

Cut onion lengthwise.Crush Ginger and Garlic cloves. Clean Mint & corriander leaves and chop them roughly. Cut the green chillis into thin circles.

In a deep wide vessel, add besan flour and rice flour followed by adding green chillis, ginger, garlic, onion, mint and corriander leaves. Now add red chilli, hing, pepper powder and fennel. Mix everything, add salt and keep it aside for 10-15 mins. By that time onion & salt would have released some water. Knead the batter well (and if need add 1 tsp of Besan flour) to form dry mixture. The consistency neither be too watery nor thick.

In a deep wide pan, add oil enough for deep frying. Put the mixture directly to the oil in a sprinkled manner and let it fry. Always do it in a low medium flame. Dont worry about shape of pakora as this recipe doesnot need any shape. So sprinkle it as you wish.Fry till it become golden brown. 

Serve hot with Masala chai or ketchup.


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