Prep time - 5 minutes Cooking time - 5 minutes Serves 3
2 medium size onion
2 green chili
Few sprigs of cilantro leaves
1/2 tsp La Baleine coarse sea salt
1/2 tsp fennel seeds
1/2 tsp turmeric powder
1/2 tsp chili powder
3 tbsp chickpea flour
2 tbsp rice flour
Oil to deep fry the fritters
Thinly slice the onion and finely chop the onion along with cilantro leaves. Place in a mixing bowl.
Grind the coarse sea salt with fennel seeds and add it to the mixing bowl.
Add the spices and the flour and give a mix. Sprinkle little water to bring it together.
Heat enough oil in a heavy bottom skillet at medium heat and very carefully add small portions of the mixture. Fry for 5 minutes by tossing and turning.
Once done, take it off to a plate lined with kitchen towel to drain the excess oil.
Enjoy freshly prepared onion pakoda with chai or coffee.