Recipe

Onion and kumara pakoras

  • 25 mins preparation
  • 15 mins cooking
  • Makes 80 Item
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Ingredients

Onion and kumara pakoras
  • 2 cup (300g) besan (chickpea flour)
  • 2 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon chilli powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoon kalonji seeds
  • 2 medium brown onions (300g), quartered, sliced thinly
  • 1 small kumara (orange sweet potato), (250g), grated coarsely
  • 1 fresh long green chilli, chopped finely
  • 1/2 cup (125ml) water, approximately
  • vegetable oil, for deep-frying
Green chilli yogurt
  • 1 1/2 cup (420g) greek-style yogurt
  • 2 fresh long green chillies, seeded, chopped finely
  • 2 tablespoon finely chopped coriander (cilantro)
  • 1/2 teaspoon ground cumin

Method

Onion and kumara pakoras
  • 1
    Sift besan, spices, baking powder and salt into large bowl, stir in kalonji seeds, onion, kumara and chilli. Gradually stir in enough water to make a thick batter.
  • 2
    Make green chilli yogurt. Combine all ingredients in medium bowl.
  • 3
    Heat oil in wok or deep wide saucepan, deep-fry rounded teaspoons of batter mixture, in batches, until browned. Drain on absorbent paper.
  • 4
    Serve pakoras hot, with yogurt.

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