spring onion pakora

by dassana in Regional Indian Cuisine pakoras are one dish i don't make often. so the recipe is made either in the monsoons or in the winters. these spring onion pakoras were made in the winters and i had not posted the recipe then. it has been raining heavily here and has been cloudy all the time, for more than a week now. monsoons are great time to have hot hot pakoras with a steaming cup of ginger chai. and its also a good time for me to post a pakora recipe spring onions or scallions are easily available and with a few ingredients the pakoras are ready to be served in some time. the spices or masala has to be mixed with the chopped spring onions so that the juices are released. then after adding the besan or gram flour, some water is added to make a medium consistency batter. spoonfuls of the pakora batter mixture is dropped in the oil and shallow fried till crisp and golden. these spring onion pakoras have a crisp exterior and a soft texture from within. they are best served hot with some chutney – sweet or spicy and some bread or pav. makes for a good tea time snack or brunch. i served the pakoras with a thin pomegranate chutney and homemade brown bread. spring onion pakora Author: dassana Serves: 3-4 5-6 small or medium sized spring onions or scallions, rinsed well and chopped 1 green chilli, chopped ½ inch ginger, finely chopped or grated ½ cup besan or gram flour 4 tbsp water ¼ tsp red chilli powder ¼ tsp turmeric powder ¼ tsp garam masala powder ½ tsp coriander powder ½ tsp fennel powder/saunf powder salt as required oil for shallow or deep frying the pakoras in a bowl, add the chopped spring onions with the greens. add the ginger and green chili. add all the spice powders and salt. mix well and let this mixture stand for 15-20 minutes. this step is done to allow the liquids to be released from the onions, so that when you make the batter, it does not end up becoming too thin. now first add the besan part by part and stir well. add the water and make a smooth and medium consistency batter. add more water if required. heat oil in a deep fryer or kadai. drop spoonfuls of the batter in the oil and fry on medium hot oil till the pakoras are crisp and golden. drain on paper napkins. serve the pakoras hot or warm with coriander chutney or sweet chutney or tomato sauce. 3.2.2028 via Veg Recipes of India http://feedproxy.google.com/~r/VegRecipesOfIndia/~3/iwpG5fuM1i8/

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