How to Make Onion Pakoras
- Combine all dry ingredients (gram flour, carom seeds, baking soda, salt, garam masala, and chili powder).
- Add oil and water, whisk to make a thick batter, and add onion slices
- Heat oil in a pan over medium-high flame.
- Once the oil starts smoking up, scoop the batter containing onions and and deep fry one at a time.
- Place pakoras on paper towels to drain excess oil.
- Serve with ketchup.
- Oil extracted from carom seeds can be used as an antiseptic for cuts and burns.
- The term for pakoras is pretty much the same in the South of India and Somalia. South Indians call the dish bajji and Somalians call it bajiye!
- The term pakora is derived from the Sanskrit work pakvavata, which literally means “cooked lump”.