By Devi Poojari
June 11, 2024
As the monsoon makes a foray and the weather cools down, hot pakoras and chai is the ideal tea time pleasure of celebrating the season. Tap to see the full recipe and recreate it at home.
2 large onions, sliced 1 cup chickpea flour 2-3 green chilies, finely chopped 2 teaspoons ginger-garlic paste ½ teaspoon turmeric powder 1 teaspoon red chili powder 1 teaspoon cumin seeds 1 tablespoon chopped coriander leaves 1 pinch asafoetida Salt, to taste Water, as needed Oil, for deep frying
Combine the chickpea flour, green chilies, ginger-garlic paste, coriander, spice powders, cumin seeds, asafoetida and salt with the sliced onions.
Sprinkle a little water and use your hands to mix everything thoroughly to form a thick mixture.
Make small portions of the mixture using your fingers and drop them gently into the hot oil, few at a time.
Cook over medium-high heat for 3-4 minutes, until golden-brown and crisp.
Remove the bhajiyas using a slotted spoon and place them on a paper towel lined plate to drain excess oil. Serve hot with ketchup or chutney.