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Onion Pakoras with Green Chutney

Course: Appetizer
Cuisine: Indian
Servings: 10 2 inch pakoras
Author: LydiaF

Ingredients

For the chutney

  • 1 cup cleaned cilantro leaves and stems or one cup each cilantro and parsley if using fresh
  • 1 tablespoon chopped green chili more or less
  • 1 - 2 teaspoons grated ginger or 1/2 teaspoon ground ginger
  • juice of one lemon
  • 2 or more tablespoons olive oil
  • 2 tablespoons dried parsley omit if using fresh
  • salt and pepper to taste

For the pakoras

  • 2 cups thinly sliced onion one large onion
  • 1 cup garbanzo flour
  • 2 tablespoons chopped green chili optional
  • 2 tablespoons dried parsley or a handful chopped fresh parsley or cilantro
  • 1 - 2 teaspoons each: turmeric curry powder, ground cumin, smoky paprika
  • 1/2 - 1 teaspoon cayenne pepper
  • 1 - 2 teaspoon salt
  • Oil for frying I used sunflower oil

Instructions

Make the Cilantro-Parsley Chutney

  • Place the cilantro, green chili, ginger and lemon juice in a tall container and liquify using a stick blender.
  • Blend in olive oil.
  • Stir in the dried parsley if using.
  • Season to taste and adjust the amounts of lemon juice and olive oil as desired.
  • Transfer to a serving bowl and set aside.

Make the Pakoras

  • Place the onions and green chilis in a medium mixing bowl.
  • In a separate bowl, mix together the garbanzo flour, the dry spices and the salt.
  • Sprinkle the flour/spice mix over the onions and toss together with your hands.
  • Add enough water to make a batter thick enough to hold the pakoras together. Slightly runny is better than too thick. I measure out a half cup and add the water a little at a time.
  • Cover the bottom of a large skillet with oil and allow it to come to temperature over medium high heat. It should just begin to shimmer on the top.
  • Add the pakora mix by spoonfuls, flatten slightly and fry until golden brown on both sides, about five minutes all together.
  • Drain on paper towels and season with more salt.
  • It's recommended to make a single fritter and after tasting, adjust the seasoning in the batter. I always seem to need a little more salt and cumin.