I had mentioned in my previous posts, sweet lassie day and warm ginger lemon honey tea, how I had landed in India and how I managed to keep myself over the water level.
If you want to see India by backpack traveling the country, you have to know as foreigner that sooner or later you ll get stomach sick.
Once you had your tummy ache you are free of future food worries, an illness kind of strengthens your immune system.
I am not the only one who experienced it!
I did meet some people who hadn’t had any trouble with the food ever, most of them where Israelis though.
The fact is that most of the foreigners don’t get necessarily sick of food poisoning, but because their system is not used to hyper spicy food.
If all your life the maximum spice level was pepper in your soup then of course 3 chillis in the curry wont be that convenient to your stomach.
In my case it was a drastic change of food habits, I am from the lands of cheese and meats, we practically never use spices.
So while I was trying to figure out what in gods name I could eat in north India, I came across some interesting little snacks called Pakora.
Those fritters are commonly sold in whole India on the road.
What I did not know and ignored in that time was that most of the stall sellers wouldn’t change their oil in a regular basis.
That’s very unhealthy and it can cause Jaundice.
I know some few people who got this illness, most of them used to enjoy Pakoras and samosas on the road.
So that’s why I usually don’t indulge myself that often with those treats.
That all doesn’t change anything cause I still love them, they r too good!
So sooner or later I had to learn the making of Pakora.
My husband loves deep fried food so this snacks couldn’t have possibly missed in our house.
Pakoras can be made of different vegetables like Potatoes, Onions or even Chilli’s.
Our all time favorites are onion Pakoras and that’s the recipe I am going to share with you all today.
Not only that, because without a dip it would taste very uncompleted, so I am sharing a delicious green Chutney recipe with the Pakoras.
Mehereen had shared recently her mint chutney version which you can check out here.
Best served and enjoyed warm!
- 1 handful chopped Coriander
- less then a hand full chopped Mint Ratio between Coriander and mint should be 2:1
- 1 Green Chili - chopped
- 1 1/2 Tablespoon grated Coconut
- 1 hipped Teaspoon Tamarind paste
- little water
- Mix all the ingredients in a mixer to a bit liquid paste together. If you like it thicker add less water.
- 500 g Chickpea flour Besan
- 4 medium Onions - cut into rings
- pinch Salt
- pinch Baking powder
- pinch Cumin powder
- pinch Coriander powder
- pinch Chili powder
- ~1 cup water
- Oil for deep frying
- In a bowl combine the chickpea flour, salt, baking powder, Cumin Powder, Coriander Powder and Chili powder and mix it well. Create a mold in the center of the mix and add in little water first. Mix it all well and add in more water if it is too dry, so that u can form a thick batter. The end result and thickness should be as shown inn the picture.
- Now heat up the Oil which you kept aside for deep frying. In the mean time cut your Onions and add them to the batter and mix them in well. To test if the oil is hot enough, drop in a bit of batter, if its ready it will pick up and fry. With a spoon add in small batches of the onion batter mix. don't let the skillet get over crowded or they ll stick all together. Turn the pakoras in between and fry them till they reach a golden coloring. Repeat the process with the rest of the batter.