Masala and Onion Pakora
1 1/2 cups chick pea flour
2 medium onions – finely sliced (about 2 1/2 cups)
1 tablespoon ginger paste
1 tablespoon garlic paste
1/4 teaspoon red chili powder
2 tablespoons butter
Salt – to taste
Oil – to deep fry
1 teaspoon coriander seeds
3 whole clove
1 stick cinnamon stick (1 inch)
Powder Set 1. Keep aside.
In a bowl add chopped onion, flour, salt, butter, chili powder, powdered Set 1, ginger and garlic paste and mix well. There is no need to add water as liquid from the onion will be enough.
(Hence, it is important that you knead the onion pieces well.) The dough will not be too tightly packed like chapati dough.
Heat oil in a skillet, and when oil is hot, reduce heat to medium. Take a fistful of dough (remember to not press down on the dough in your fist too hard) and with your thumb and pointing finger drop little dough balls (need not be round) into the skillet.
Fry until brown.
NOTES : Instead of Set 1 you may use 3/4 teaspoon of Amma’s Meat Masala for a similar taste.