Onion Pakora with Dipping Sauce
Pakora is a deep-fried dish of ingredients coated in a spice-added chickpea flour (besan) batter. Even vegetables are filling in this spiced batter and sweet hot sauce.
- Nutrition facts are for one serving.
- Nutritional values were calculated for 4 servings.
Ingredients(Servings: 2 to 4)
- ※1Jaggery is an unrefined sugar made from sugar cane. It is also available in blocks, from which it is shaved off before use. With flavor similar to honey, jaggery is also delicious eaten on its own.
- ※2Feel free to leave out the date paste if unavailable. In such case add 1 Tbsp of jaggery to substitute.
Directions
- Use (B) to prepare the chutney. Mix (B) together in a pot, simmer for 10 minutes over medium heat.
- Mix together the onions, green chili pepper, and cilantro or mint leaves in a bowl. Add in (A), mix further.
- Heat the deep-frying oil in a pot over medium heat. Once the temperature reaches 170 – 180 C (338 – 356 F), take (2) by the spoonful and gently drop this in and deep-fry until golden brown. Place onto paper towel to remove excess oil. Arrange on plates with a side of (1), and garnish with the cilantro.
Cooking Basics
[Thinly sliced along the grain]
Cut the onion with its outer skin removed vertically in two. Then insert the knife in a V-shape to remove the stems, and thinly slice cut-side down vertically along the grain from end to end. This cutting method is often used for sautéing or boiling.
[Thinly sliced against the grain]
Cut the onion with its outer skin removed vertically in two. Then insert the knife in a V-shape to remove the stems, and thinly slice cut-side down at right angles to the grain from end to end. This cutting method is recommended for raw consumption.
- Recipe Yurico Aoki
- Styling Yuki Murakami
- Photo Akira Maeda
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