Pakora! Presenting: The Onion ring's exotic cousin! - recipe

I think I once said that I am not a big fan of fried food - but that was before I met Pakora! So, here I am - again - with yet another fried dish! A popular Indian snack, so you can eat it like this - with some chutney. But being a global Le Chef ( hm hm),  I also think this is a perfect side dish, or an element in a meze. I enjoyed it with a big salad, and with peach chutney.

With teenagers, onion rings is a hit anyway, and they did like the pakoras. You can find a lot of recipes on it, and different versions, and we also tried to make it with shredded cabbage and potatoes - but these exotic cousins of onion rings were the most popular ones with my family. This is how we did it:

PAKORA

You need: 
7-8 big onions, chopped in thin slices (OR 1/2 shredded cabbage head OR 6 sliced potatoes)
1 1/2 cup of chick peas flour (besan in Hindi)
1/2 tsp red chili powder
1/2 tsp turmeric
1 tsp salt
1 tsp garam masala
1 tsp cumin
water (Chef's tips: add some soda water instead of water to secure the crispy-ness:-))
oil for frying

Mix for onion pakora and for cabbage pakora

You do:
Mix all the dry ingredients well. Add a little bit of water - just enough to make the batter hang together. It shall be thick and smooth, but not at all watery! Adjust with a little flour or water if needed.

Heat the oil. Form small balls with a spoon, and fry the pakoras until golden/light brown. Leave them on a plate covered with kitchen paper - after they have been fried!

Enjoy!