Onion pakoras with mint and coriander chutney
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Makes approx. 20
These crisp onion pakoras with mint and coriander chutney are full of flavour from the spices and herbs. Serve them as a starter while your curry simmers, or enjoy as a treat for lunch or weekend brunch.
Ingredients
- 50g/1¾oz rice flour
- 150g/5½oz gram flour
- ½ tsp ground turmeric
- ½ tsp garam masala
- ½ tsp ajwain (carom) seeds
- ½ tsp salt
- 2 large Spanish onions, thinly sliced
- 3 green finger chillies, finely chopped (seeds removed if preferred)
- small bunch fresh coriander, leaves only, chopped
- small bunch fresh mint, leaves only, chopped
- vegetable oil, for deep-frying
For the chutney
- large bunch fresh coriander, leaves and stems
- bunch fresh mint, leaves only
- 1 small white onion, chopped
- 1 green chilli, sliced (seeds removed if preferred)
- 1 garlic clove, chopped
- 2.5cm/1in piece fresh root ginger, peeled and grated
- 3 lemons, juice only
- palm sugar, to taste
- 1 tsp coarse salt
To serve (optional)
- chilli sauce or tomato ketchup
Method
To make the chutney, put all the ingredients into a blender and whizz until smooth. Set aside.
To make the pakoras, put both the flours, the spices, the ajwain and salt in a large bowl and mix together. Add the onions, chillies and herbs and mix until evenly coated. Gradually add a little water – no more than 3–4 tablespoons – the batter should be quite dry.
Preheat a deep-fat fryer to 180C. Alternatively, heat around 5cm/2in of oil in a deep, wide saucepan: to test if the oil is hot enough, drop in a little of the batter – it should immediately sizzle and start to brown. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
Take a handful of the onion mix and squeeze it together to form a ball. Use a spoon to carefully lower the ball into the hot oil. Deep-fry the remaining onion mixture in the same way, in two or three batches, for about 3–4 minutes, until golden-brown and crisp, carefully turning halfway through cooking. Remove from the oil using a slotted spoon and drain on kitchen paper.
Serve the onion pakoras with the mint and coriander chutney and the chilli sauce or ketchup, if you like.
