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Pyaaj pakora (baked battered onions)
Serves 10-12 Starters and mains
Ingredients
- oil spray, for greasing and spraying the onions
- 8tbsp gram flour
- 4tbsp rice flour
- 1⁄2tsp salt
- 1⁄2tsp ground turmeric
- 1⁄2tsp carom seeds
- 1⁄2tsp ground coriander
- 1⁄2tsp chilli powder
- 2 small onions (around 250g in total), sliced
Method
Preheat the oven to 200C/400F/ Gas 6. Line a couple of baking trays with baking paper and spray 10-12 evenly spaced spots with the oil.
Sift the gram flour and rice flour into a mixing bowl (sifting will help create a lump-free batter). Now, add the salt, turmeric, carom seeds, ground coriander and chilli powder. Add 6tbsp of cold water and mix well, turning the spiced flours into a thick paste and squashing any lumps that form.
Add the onions to the batter and stir them through for a couple of minutes to completely coat them with the batter. They will soften slightly, too, as they release moisture when stirred.
Now, using a couple of tablespoons, load even amounts of batter-covered onions onto the spots of oil on the baking sheets. Bring any stray bits of onion close to the mound so you don’t get too many burnt edges – a few are no bad thing as they’ll add to the crispiness of the end result.
When the onions are all used up, spray each mound with more oil and transfer to the oven for
20 minutes. Remove from the oven, flip the pakoras over and cook for another 10 minutes. Allow to rest for 5 minutes, then serve.
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