Pakoras! Something we always yearn for an evening chai time or on the arrival of guests or anytime a day when a rainy or gloomy weather calls for it. So, how about the delicious crisp pakoras with a twist for an evening chai? Yeah, here is the delicious crisp goodness with a crunch of onions and tongue tickling spices-Hari Matar aur Pyaaz ke Pakore.We Indians are diehard pakora fan, All we need to relish it with is spicy green chutney. These hari matar ke pakore are the ultimate makeover to the regular pakoras and can be served with any chutney or ketchup of your choice. The wonderful part is, you can make the pakora mixture in the morning and refrigerate it, fry it at the time of serving in the evening or on the arrival of guests. These pakoras can be a best choice for any chaat/street food or kitty parties. Let’s go through how to make it at home…
2½ cups, green peas, lightly blanched
½ cup, coriander leaves
5 garlic cloves
3 to 4 green chilies (you may add more if preferred spicy)
1½ teaspoon, cumin seeds
1½ cup, besan
A pinch of hing
¾ cup, onions, sliced
Salt to taste
Oil for frying
In a chopper or blender, add coriander, green chilies and garlic. Give it a pulse.
Now add green peas, cumin seeds in it and pulse it to a coarse mixture.
Transfer the mixture in a bowl.
Add salt, hing and sliced onions. Mix well.
Add besan and mix to form a thick mass of a pakora dough.
Ideally, you may not need water but if you find the pakora mixture to be too dry, you may add a few tablespoons of water.
Heat enough oil.
Once the oil is hot, reduce the heat to medium high.
Gently slide in the dollops of pakora mixtures and fry until golden and crisp.
Do not fry on very high heat as it will burn and remain uncooked within.
Take out the fried pakoras onto a kitchen towel.
Repeat the same for the complete pakora mixture.
Serve them hot and crisp with mint coriander chutney.