Yesterday, I was unwell after a really long time. I decided to recuperate by having some medicines and sleeping off the fever. When I awoke, I was fresh as new.
After having really bland food for breakfast, something savoury was required. I went into the kitchen and whipped up this classic monsoon dish. I wish I had people with me. this dish is best enjoyed with others.
It’s amazing how a humble dish like Onion Pakoras can satisfy you! The weather was perfect to bite into the crunchy delight.
The cool curd dip tasted creamy with the fried goodness.
Looks similar to the recipe that Good Food Magazine featured in their July issue, doesn’t it?
So, everyone knows the recipe for Onion Pakoras. Still, here is how I made it.
Just needed a handful of ingredients like…
Onion Pakoras with Curd Dip
Onions – 2 nos. sliced
Besan – 1 ½ cups
Baking Powder – 1 tsp.
Salt and Pepper – To taste
Red Chilli Powder – 1 ½ tsp.
Turmeric – 1 tsp.
Amchur Powder – 2 tsp
Jeera – 2 tsp.
Water – To make batter
Oil – For frying
Dahi – 1 cup
1. In a bowl, mix the besan, salt, pepper, chilli powder, amchur powder, turmeric, jeera, baking powder and water to make the batter.
2. Add the sliced onion to the batter.
3. In a kadhai, heat up the oil for frying.
4. With a tablespoon, drop in the sliced onion with batter into the hot oil.
5. Fry the pakoras until golden brown and remove from oil. Remove excess oil by placing it on kitchen paper.
6. In another bowl, mix dahi and salt.
7. Serve the pakoras immediately with the cool curd dip.