Crunchy Onion & Green Chili Besan Pakoras
Equipment
- Mixing bowl Use any medium-sized bowl for batter mixing.
- Deep skillet or kadai A cast iron or nonstick pan helps maintain oil temperature.
- Slotted spoon / spider For safely lowering and lifting pakoras. Tongs can be used in a pinch.
- Paper towels Ideal for draining excess oil.
- Measuring cups and spoons Use standard dry/cup measures. If you don’t have them, a mug and tablespoon will do.
- Shallow plate or tray For serving the pakoras.
Ingredients
- 1 cup besan chickpea flour
- ¼ cup rice flour for extra crispiness
- ½ tsp ajwain carom seeds
- ¼ tsp turmeric powder
- ½ tsp red chili powder adjust to spice preference
- ½ tsp cumin powder
- ½ tsp coriander powder
- 1 tsp salt or to taste
- 2 –3 tbsp plain yogurt or water to adjust consistency
- 1 small onion thinly sliced
- 1 –2 green chilies finely chopped (use serrano or Thai bird, depending on heat preference)
- 2 tbsp fresh cilantro chopped
- Oil for deep-frying vegetable or peanut oil works well
Optional Add-ins
- A pinch of garam masala for complexity
- A handful of finely chopped spinach or methi fenugreek leaves
- A few curry leaves chopped
Instructions
Prepare the batter
- In a bowl, combine besan and rice flour with ajwain, turmeric, chili, cumin, coriander, and salt. Add yogurt and a few tablespoons of water to achieve a thick pancake‑like batter that’s thick enough to hold the onion and chili pieces, but not so dry that the batter is powdery. Mix well—no lumps, please!
Add flavor and texture
- Fold in the thinly sliced onion, chopped green chilies, and fresh cilantro. If you're adding chopped spinach or curry leaves, stir those in now. Let your batter rest for 5 minutes—this allows the besan to hydrate and flavors to meld.
Heat the oil
- Heat about 2 inches of vegetable or peanut oil in a deep skillet or kadai over medium heat. Test the heat by dropping a small dab of batter into the oil—it should sizzle and rise steadily, turning golden within 30 seconds. Aim for an oil temperature of about 350 °F (175 °C).
Fry pakoras in batches
- Using a small spoon or your fingers, gently drop heaping spoonfuls of the batter into the hot oil. Don’t overcrowd; leave space for each pakora to puff and crisp. Fry for about 3–4 minutes, turning occasionally, until each pakora is golden-brown and crispy.
Drain and repeat
- Use a slotted spoon to transfer cooked pakoras onto paper towels to soak up any excess oil. Let the oil return to temperature before starting the next batch. Continue until all batter is used, about 4 batches total.
Serve hot
- Arrange the pakoras on a platter and serve immediately with your choice of chutney—tamarind sweet & sour, mint–cilantro cool, or even a tangy bhel recipe–style tomato-onion garnish.