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700g of Onion - 1 tsp Salt - 1 tsp Ground Criander - 1 tsp Ground Cumin -
Half tsp Ground Turmeric - 2 Green Chillies, seeded and finely chopped -
3 tbsp Chopped Fresh Corriander - 90g Gram Flour - 1 Heaped tsp Baking Powder -
Oil for Deep Frying . . . . .
1. Cut the onions in half and thinly slice. Place in a collander, add the salt and toss.
Place on a plate and allow to stand for 45 Minutes, tossing once or twice.
Rinse the onions and then squeeze out any excess moisture.
2. Place the onions in a bowel and add the ground corriander, cumin, trmeric, chillies,
and fresh corriander. Mix Well
3. Add the Gram Flour and Baking Powder. Use your hands to mix the ingrdients
thoroughly. Shape the mixture (by hand) into 12 to 15 Pakora Balls.
4. Heat the oil and make sure it is hot enough before adding the pakora's carefully
and slowly. Add using a spoon to avoid splashing the oil. Leave the Pakoras until they
are golden brown and remove from the oil. Drain the oil from the pakoras by placing
them on Kitchen Roll. Keep warm in a low temperature oven, until ready to serve.
Serve with lemon wedges.