Oil Free Onion Pakoras | The Whole Food Plant Based Cooking Show
Pakoras (also known as bhaji) are one of my favorite appetizers to order when we go to an Indian restaurant. They are essentially battered, chopped vegetables that are deep fried. I wanted to have these at home more regularly so I adapted a recipe without using the deep frying method. These oil-free onion pakoras brown beautifully in my waffle iron so now I can have them any day of the week dipped in the delicious tamarind sauce.
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2 onions, sliced very thin
1 cup chickpea flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon garam masala
1/2 teaspoon turmeric
1 teaspoon cumin
1 tablespoon chopped fresh or canned green chilis
1 tablespoon lemon juice
1/3 cup water
1 tablespoon tamarind concentrate
1/4 teaspoon cumin
1/2 teaspoon dry ginger powder
1/8 teaspoon red pepper flakes
1/3 cup water
- Preheat waffle iron to hottest setting.
- Mix batter ingredients together in a large bowl.
- Stir in onions. It is easiest to mix thoroughly with your hands.
- Glob mixture in little piles onto heated waffle iron.
- Let cook for 2-3 rounds so that they will come out without sticking.
- Mix all tamarind sauce ingredients in a blender.
- Serve pakoras with the tamarind dipping sauce.
- Will keep in an airtight container in the fridge for 5 days.