A delicious and indulging breakfast or snack for rainy days or cold winters.
Spring Onion PakoraCourse: SnacksCuisine: IndianDifficulty: Medium
10 Stalks Spring Onion (Bulb & Greens), a bunch, finely chopped
1/2 Cup Gram flour (besan)
1/2 Cup Rice flour
2 Green Chilli, finely chopped
4 sprig Mint Leaves (Pudina), finely chopped
2 teaspoons Red chilli powder
2 tablespoons Coriander (Dhania) Seeds
1/4 teaspoon Turmeric powder (Haldi)
1/2 teaspoon Enos fruit salt
Salt, to taste
Cooking oil, to make the pakoras
- Heat a pan on medium heat and add the coriander seeds. Roast till they start to change colour and emits a nice aroma. Once done turn off the heat and allow the coriander seeds to cool down.
- Once the coriander seeds have cooled slightly crush them to a coarse mix in a mortar and pestle. Keep aside.
- To make the Spring Onion Pakora Batter:
- Into a mixing bowl add besan, rice flour, Eno fruit salt, crushed roasted coriander seeds, chilli powder, chopped spring onions, mint leaves, green chilies chopped, salt to taste and mix well. Add water little at a time and mix to make a thick Pakora batter.
- Frying pakoras:
- Heat pan with oil over medium heat.
- Drop batter in the form of round balls into the heated oil. Fry onion pakora on all sides like regular bhajiya.
- Once done transfer the Spring onion Pakoras onto a plate with an oil absorbent paper and serve hot.
- Serve Spring Onion Pakora as an evening snack along with Green Chutney and Chai.