Soft Onion Pakora

Steps

1. 1.

   1.

   Salt The Onions** Toss sliced onions with salt in a bowl. Rest 10 minutes. They will soften and release liquid. Squeeze lightly if they look very wet, but keep some juice.

2. 2.

   Make The Batter

   Add besan, rice flour, cumin, turmeric, chilli powder, ajwain, green chilli, coriander, and baking soda if using. Mix. Add water a little at a time until the mix coats the onions thickly. Soft onion pakora batter should not be runny. You should see onion more than batter.

3. 3.

   Heat The Oil

   Heat oil in a kadhai or deep pan over medium-high. Test with a tiny scrap of batter: it should rise and sizzle in 2–3 seconds, not burn instantly.

4. 4.

   Fry Soft Onion Pakora

   Drop loose spoonfuls or small clumps into the oil. Do not pack them into tight balls. Fry 3–4 minutes, turning once, until deep golden. Drain on a rack or paper. Batch fry so the oil recovers heat between rounds.

5. 5.

   Season And Serve

   Sprinkle chaat masala if you like. Serve hot with mint chutney or ketchup. They soften as they sit, so eat soon.