Pakoras seasoned with Ajowan Seed is a common Indian street food. Ajowan seed adds a zesty, herbal flavor which pays well with the tamarind dipping sauce and a green chile-spiced herb chutney.
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Makes 4 servings
1 Cup Chickpea Flour
1 Fresh Serrano Chile, seeded and finely chopped
1 Tablespoon Fresh Cilantro
1 Teaspoon Baking Soda
1 Teaspoon Ground Ajowan Seed
1/2 Teaspoon Garam Masala
1/2 Teaspoon Ground Turmeric
1/2 Teaspoon Amchur Powder
1/2 Teaspoon Sea Salt Flakes
1/4 Teaspoon Asafoetida Powder
2 Large Onions, halved and thinly sliced
1 Cup Neutral-Flavored Oil, for shallow frying
Whisk together garbanzo bean (gram) flour and enough water to create medium-thick, smooth batter. Stir in chile, cilantro, baking soda and spices, and whisk until smooth. Add more water, if necessary, to maintain batter texture. Test consistency by dipping slice of onion into batter; it should cling. Add onion to batter mixture, and mix well to coat onions.
Heat oil in large skillet over medium heat. Once hot, add onion mixture by spoonfuls, leaving space in between. Fry until golden brown on both sides, turning halfway through cooking. Remove with slotted spoon, and place on paper towels to drain.
Repeat with remaining batter. Serve hot.