Onion Pakoras with Tamarind Chutney!
 
 
Crisp, spiced, hearty and delicate - these onion fritters are gluten free, vegan and utterly delicious.
Author:
Serves: 4
Ingredients
For the tamarind chutney:
  • 2 tsp vegetable oil
  • ½ tsp each cumin, cardamom, and ground ginger
  • ½ cup tamarind paste
  • ½ cup brown sugar
  • ¾ cup water
For the pakoras:
  • 2 medium brown or yellow onions
  • ¾ cup chickpea flour (sometimes known as gram or besan flour)
  • ½ tsp turmeric
  • 1 tsp cumin seeds
  • ½ tsp nigella seeds
  • ¼ cup fresh coriander (cilantro) leaves
  • 1 tsp grated fresh ginger
  • sliced chilli, to taste (optional)
  • Oil, for frying (I used canola)
Instructions
  1. To make the chutney, place the oil and spices into a small saucepan and place over a low heat. Once the spices start sizzling, and smell slightly richer, add the remaining ingredients and bring the mixture to a boil. Boil for about 2 minutes, or until slightly thickened. Set aside to cool.
  2. To make the onion pakoras, peel and finely slice the onions into half moons. Place the onions into a mixing bowl and add the remaining ingredients. Slowly add ½ cup of water, mixing as you go, to get a batter the consistency of very thick greek yoghurt. When everything is mixed together, cover the bowl with a cloth and set aside for about 10 minutes or so - this helps the onion to soften slightly, and helps the fritters hold together more readily.
  3. Heat about 2 inches of oil in a deep saucepan. Place a piece of onion in the pan - when it floats to the surface and sizzles, the oil is ready to go (about 350F/170C).
  4. Place heaping tablespoons full of the onion mixture into the oil - try and get a good equal ratio of onion to batter - and leave them to cook for about 3 minutes, flipping halfway. They will turn a nice golden brown, and should be cooked all the way through. Cut a fritter in half to test if need be.
  5. When all the fritters are cooked, pile them on a platter and serve with the room temperature chutney. These are great with a few beers, and some good friends.
Recipe by The Sugar Hit at http://www.thesugarhit.com/2014/08/onion-pakoras-tamarind-chutney-recipe.html