Vengayya Pakora (Onion Pakoras) Recipe

150g/5oz (1 cup) gram (chickpea) flour

2 tablespoons rice flour

175ml/ 6 fl oz (3/4 cup) vegetable oil

3 medium-sized onion, finely chopped

1 ½ teaspoons chilli powder

2 tablespoons finely chipped coriander (cilantro) leaves

 Salt

Vegetable oil, for deep-frying

Combine the flours, oil, onions, chilli powder and coriander together in a bowl.  Season with salt and mix in 1 teaspoon water to make a stiff batter.

Heat enough oil for deep-frying in akadhai or a deep frying pan (skillet) to 180ºC/350ºF, or until a cube of bread brown in 30 seconds, then reduce the heat slightly.  Working in batches, drop spoonfuls of the batter into the hot oil and deep-fry, turning frequently for about 2-3 minutes, or until golden and crisp.  Removie3 the pakoras with a slotted spoon and drain on kitchen  paper (paper towels).  

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