Ingredients

The following ingredients have 24 Servings
  • Any quantity of dried chickpeas (I did an entire small package so I can make this again but you just need to make enough for 10 Tbsp.
  • 4 medium onions sliced then quarter the slices
  • 3 cloves garlic (minced)
  • 10 Tbsp besan flour (roasted chickpea flour)
  • 2 ½ Tbsp wheat flour
  • 1 tsp red chili powder
  • ¼ tsp turmeric powder
  • ½ tsp cumin powder
  • 1 tsp garam masala
  • 1 tsp salt
  • 1 Tbsp Cilantro (coriander leaves chopped)
  • 1 Tbsp vegetable oil
  • 2 Tbsp water

Instruction

  • To Make Toasted Chickpea Flour
  • Toast the chickpeas in the oven on 350 degrees for about 7-8 minutes until a warm brown. Remove them from the oven and cool completely.
  • Place the dried chickpeas in a food processor, working in batches if you are making a large quantity. Cover and process on high speed for two or three minutes until a powdery flour forms. Cover the top of the feed tube so that chickpea flour doesn't waft out while the machine is running.
  • Sift the mixture into a bowl to separate the fine flour from the hard bits of chickpeas that did not process. I just pitch any small bits that didn't process but you can use a spice grinder if you want to grind those too.
  • When all of the chickpeas have been ground into flour, sift again to remove and discard any remaining pieces of chickpeas that did not process.
  • Store any leftovers in an airtight container and keep it in a cool, dry place.
  • To Make the Onion Pakoras
  • In a bowl, put all the ingredients except the water. Mix well with a large spoon and then squeeze the onions with your hands which helps to release their juices. This helps form a batter. Keep aside for 5 minutes.
  • Add a little water, from 1-2 Tablespoons, just enough so you can form small fritters (the size of a golf ball). Mix well. Place scoops into the hot oil and press gently to flatten slightly.
  • Deep fry them in vegetable oil at 350°F until cooked through and golden brown; flipping gently if needed. Put them on a plate lined with kitchen paper to drain the excess oil.
  • Serve with or without sauce.