Onion and Cabbage Pakoras

This is a rather traditional recipe that’s been used for generations – with some variations – by Indian cooks. To dunk the pakoras, I made a coriander-coconut chutney that’s also quite traditional. You can even dunk your pakoras in ketchup if you don’t want to be bothered with making chutney: I think they taste great with either.

Onion and Cabbage Pakoras

Ingredients

• About 2 cups of finely sliced onions and cabbage (use any proportion you wish)
• 1 cup chickpea flour (besan)
• 1 tbsp cumin seeds + 1 tbsp ajwain seeds , coarsely ground
• 1-2 tsp red chilli powder
• 1/2 tsp turmeric
• Salt to taste (I usually add a little extra because the flavors do mellow down after deep frying)
• 1/2 cup finely minced coriander leaves
• A generous pinch of baking soda

Instructions

• Mix together all the ingredients and add just enough water so they hold together.
• Heat oil, about 1 1/2 inches deep, in a pan.
• When the oil reaches about 350-375 degrees, lower the heat to about medium and drop about a tablespoon of the mixture, one at a time, into the oil. Don't worry about shaping the pakoras which should be rather shapeless. Also, don't crowd the pan.
• Deep-fry each pakora on both sides until golden-brown. This should take 4-5 minutes. If they brown too fast, lower the heat because the outside will get cooked and the inside will remain raw.

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