Pakora made for sharing

PAkoRA, pakoda, pakode and bhaji refer to the appetising and easy-to-whip-up deep-fried snack.

In fact, pakora is one of the most recognisable snacks across the Indian subcontinent.

There are many different types of pakora with vegetable-based options like onion, potato, lentil, fenugreek leaves, cauliflower and spinach to those featuring paneer and chicken as the main ingredient.

The fritters are coated in a spiced chickpea flour batter, then fried into a lacy, irregular-shaped crisp, savoury snack.

The word pakora is thought to derive from the Sanskrit pakvavata, meaning “cooked lump”, which is both literal and oddly endearing.

Fried until golden and crispy and served with a mint yoghurt dip, these onion pakoras are the perfect starter for a family gathering. Right: Fresh herbs and spices make up ingredients for a vegetarian option. — Photos: AZLINA ABDULLAH/The Star

It is a staple of street food culture, often enjoyed hot from the fryer with savoury chutney.

At home, pakoras are just as versatile.

They can be served with cooling mint yoghurt dip, tamarind chutney or garlic yoghurt dip or eaten on its own.

They can also be submerged into a gently spiced yoghurt and gram flour curry known as pakora kadhi.

In this thick yellow-hued dish, the fritters soak up the tangy gravy like little flavour sponges, and are eaten with rice or flatbreads.

Often served at community gatherings, pakoras are ideal for sharing at mealtimes.

For those expecting guests during the auspicious week of celebrations – including Tamil New Year, Ugadi, Vishu, Vaisakhi, Pohela Boishakh and Bohag Bihu – this pakora recipe makes for an excellent appetiser.

Fresh herbs and spices make up the ingredients for this vegetarian dish enriched with a cool minty yoghurt dip.— AZLINA ABDULLAH/The Star

Onion pakoras

Ingredients

2 red onions, thinly sliced

25g fresh coriander, chopped

15g garlic, minced

15g fresh ginger, minced

1 tsp garam masala

2 tsp cumin powder

2 tsp coriander powder

½ tsp turmeric powder

½ tsp chilli powder

1 tsp salt to taste

100g chickpea flour

25g rice flour

60ml cold water

1 cup cooking oil, for frying

Toss in chickpea flour and rice flour until evenly distributed, then gradually pour in cold water to mix into a thick and sticky batter.— AZLINA ABDULLAH/The Star

Mint yoghurt dip

1 cup Greek yoghurt

50g fresh mint

50g fresh coriander

15g garlic

½ tsp chilli powder to taste

½ tsp salt to taste

Directions

Blend all the ingredients for the mint yoghurt dip into a smooth paste.

Chill in the refrigerator to allow the flavours to develop.

In a large bowl, combine sliced onions and chopped coriander.

Add salt, spices, garlic and ginger, mixing thoroughly to ensure the onions are well coated and slightly softened.

Add chickpea flour and rice flour, tossing until evenly distributed.

Coriander, mint, garlic, chilli powder, salt and Greek yoghurt blend into a refreshing dip.

Gradually pour in cold water and mix until a thick, sticky batter forms.

The mixture should clump together when pressed but not be overly wet.

Adjust with a little more water if necessary.

Heat oil in a pan over medium heat.

Drop spoonfuls of the mixture into the oil, flattening slightly.

Fry for about two minutes on each side, or until golden brown and crisp.

Remove and drain on paper towels.

Serve warm with the chilled mint yoghurt dip.