Daily Recco, July 13: Barsaat, chai and pakodas are a match made in heaven
Don’t count the calories, for the rains are best enjoyed with a plate of crunchy, tangy onion fritters.
The monsoon has finally arrived in full swing — albeit a little later than promised. And nothing spells monsoon and rains better than the aroma of fritters wafting through your kitchen. We shared the recipe for tea cakes with you earlier. But if you don’t have a sweet tooth, then fritters or pakoras is your best bet.
Today we bring you onion fritters — a snack that will tantalise your taste buds even as the flavours explode in your mouth. Ensure you make generous batches because no one can eat just one.
What you’ll need:
Four large onions
A teaspoon each of red chilli powder, garam masala powder and carom seeds (ajwain)
Two pinches of baking soda
Four green chillies, finely chopped
Three cups of gram flour (besan)
A cup of water
A tablespoon of coriander leaves
Half a teaspoon of turmeric
A pinch of asafetida (hing)
Two cups of refined oil for frying
Salt to taste
How to:
Slice the onions, chop the coriander leaves along with green chillies and transfer all of these in a bowl.
To this, add gram flour, turmeric powder, carom seeds, asafoetida, salt and green chillies and add half a cup of water. Mix it well and ensure that the batter is smooth.
Gradually, add the remaining water and whisk the batter. The batter should not be too runny, or too thick. Add the baking soda, mix it well, cover the bowl and set it aside for at least 15 minutes.
In a heavy-bottomed kadhai, heat the oil on medium flame.
Once the oil is hot enough, drop the batter in it with a spoon. Fry the fritters until golden brown.
Take them out on absorbent paper and serve them hot with a piping cup of chai.