ONION PAKORAS

Pakoras (or Pakodas depending on where you’re from) is the perfect mid-day treat to go with a cup of chai. If you’ve ever been to an Indian party or buffet, you’ve almost certainly had these. This version uses only onions, but you can add any vegetable you have lying around. Pakodas are found all over India, but this South Indian recipe uses rice flour to create a crispier bite. Delicious served with chutney or all on its own.

Servings: 4 Total Active Time: 30 min

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Onion Pakora Ingredients
 
1. Quarter the onions and slice thinly. Separate layers. Let sit for 15 minutes to allow onions to release some water.

1. Quarter the onions and slice thinly. Separate layers. Let sit for 15 minutes to allow onions to release some water.

2. Chop curry leaves and Thai chilis and add to onions. Add gram flour, rice flour and 1 tsp of salt. Add minced or pounded ginger.

2. Chop curry leaves and Thai chilis and add to onions. Add gram flour, rice flour and 1 tsp of salt. Add minced or pounded ginger.

3. Add 2 tbsp water and mix. Add additional water if needed until the dough is moist and able to form a loose ball without falling apart. It should be tight but not runny. Taste for salt and adjust as needed. Let rest for 10 minutes.

3. Add 2 tbsp water and mix. Add additional water if needed until the dough is moist and able to form a loose ball without falling apart. It should be tight but not runny. Taste for salt and adjust as needed. Let rest for 10 minutes.

4. Heat oil in deep pan. You can test the temperature by dropping a small piece of batter in. If it rises quickly and does not burn, it's good to go. Keep the flame around medium high. Take small portions of the dough and drop it into the oil. Do not

4. Heat oil in deep pan. You can test the temperature by dropping a small piece of batter in. If it rises quickly and does not burn, it's good to go. Keep the flame around medium high. Take small portions of the dough and drop it into the oil. Do not crowd the pan.

5. Fry till golden brown.

5. Fry till golden brown.

6. Drain pakoras on paper towel and serve hot

6. Drain pakoras on paper towel and serve hot

Yogurt Rice

Yogurt Rice

Yield: 2
Author:
Prep time: 30 MinCook time: 10 MinTotal time: 40 Min

Ingredients

  • 1/2 cup long-grain white rice
  • 1 cup plain full fat yogurt
  • 1/4 cup milk
  • 1 teaspoon chana dal
  • 1 teaspoon urad dal
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon cumin seeds
  • 1 inch peeled ginger
  • 1 curry leaf sprig
  • 1 dried red chilli
  • 2 thai chillis
  • 1/4 teaspoon hing
  • 1 teaspoon neutral oil
  • 1 teaspoon salt

Instructions

  1. Cook triple rinsed rice with 1 1/2 cups water. It should be softer and slightly mushier than your typical bowl of rice. Mash slightly before letting it cool completely.
  2. Add yogurt to cooled rice and mix, mashing slightly. Add milk (adjust the amount of milk depending on how loose you want it). Start with adding 1 tsp of salt and adjust to taste.
  3. Heat oil in a small pan on medium flame (not too high or the seeds will burn). Add cumin seeds, mustard seeds, chana dal, urad dal. Cook still the urad dal and chana dal are golden.
  4. Split thai chilis in half lengthwise and grate the ginger. Add both along with the curry leaves. Cook for 1 minute.
  5. Add the red chili split lengthwise and cook for 1-2 minutes until curry leaves turn crisp. Turn off heat and add hing.
  6. Mix the tempered mixture into the rice and serve. Can be refrigerated and served cold.
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