Quarantine days are just making me fat. All I can think about is deep-frying stuff. These super easy onion fritters are so easy to make and you can pretty much add anything to it to change the taste. It’s such a versatile recipe. I love adding Indian spices to this, but I have also tried it with some peri-peri seasoning and Italian seasoning. Another element that you can change to change the texture and flavour of the dish is adding or changing the proportion of the flour and the chickpea flour. Adding more chickpea flour gives it a little dense texture but the flavour is much deeper and nuttier, and maybe, just maybe it’s a little bit healthier. But the flour makes the fritters very fluffy.
In a bowl, mix together the onions, salt, green chilli and the rest of the spices. Give the onions a good massage making sure the spices are distributed uniformly.
Add in the all-purpose flour, chickpea flour, baking soda, salt, water and the curd and mix well. Let it rest for 20 minutes.
NOTE: The onions will release some water and the batter will become a little liquidy. If it doesn’t, you can add water a little at a time to get it to the right consistency. It shouldn’t be too thick that it looks grainy and gummy. Neither should it be too thin that it doesn’t coat the onions well. When you spoon a little bit of the batter, it should hold shape for a good 15 seconds or so. So be careful while adding the liquid as the fritters will become oily if it’s too thin and won’t crisp up and might take too long to cook if its to thick.
Heat oil in a saucepan. Spoon in the batter in the hot oil. Deep fry till golden on medium flame.
Garnish with some deep-fried curry leaves. Squeeze over some lemon juice and serve with some spicy chilli chutney or ketchup.
Recipe:
Onion- 2 Large, chopped into large chunks
Green chilli- 2 Large, chopped
Cumin seeds- 1.5 teaspoons
Hing- 1/4 teaspoon
Chilli Flakes- 1 teaspoon
Chilli powder- 1.5 teaspoon
Turmeric- 1/2 teaspoons
Flour- 1/2 cup
Chickpea Flour- 1/4 cup
Baking Soda- 1/2 teaspoon
Salt- 1 teaspoon
Curd- 1/4 cup
Water- 1/4 cup
Oil for deep frying
Garnish-
Curry leaves
Lemon
- In a bowl, mix together the onions, salt, green chilli and the rest of the spices.
- Give the onions a good massage making sure the spices are distributed uniformly.
- Add in the all-purpose flour, chickpea flour, baking soda, salt, water and the curd and mix well. Let it rest for 20 minutes. * Check note above
- Heat oil in a saucepan.
- Spoon in the batter in the hot oil. Deep fry till golden on medium flame.
- Garnish with some deep-fried curry leaves. Squeeze over some lemon juice and serve with some spicy chilli chutney or ketchup.
-ISHANI SHENOY- 