Onion Pakoras & Ketchup Chutney
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recipe by Kamran Siddiqi http://sophisticatedgourmet.com/
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- Total Time
- 20mins
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- Serves
- 6
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- Calories
- 175
It’s amazing how we inherit recipes through family. My mother inherited this recipe for crispy onion pakoras through marriage. I love serving this ketchup chutney with the pakoras, but they work with sriracha sauce too. I prefer the Shan brand of chaat masala, which can easily be found at an Indian/Pakistani grocery. If you can’t find chaat masala, a mixture of ketchup and sriracha sauce tastes just as great.
Inspired by: http://www.sophisticatedgourmet.com/2016/05/onion-pakoras-fritters/recipe updated 12 Jan. 2021
Ingredients
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- Ketchup
- 120 ml
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- Water
- 1 tablespoon
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- Sugar
- ½ teaspoon
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- Salt
- 1 ¼ teaspoons
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- Chaat masala
- ½ tablespoon
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- Sunflower oil
- as needed
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- Gram flour
- 185 g
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- Red pepper flakes
- 1 tablespoon
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- Baking powder
- ½ teaspoon
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- Green chili
- 1
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- Coriander
- 14 g
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- Onion
- 1
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- Water
- 240 ml
Tools
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Wooden spoon
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Stove
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Large mixing bowl
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Medium cast iron skillet
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Small bowl
Step preview
- Add ketchup, water, sugar, salt and chaat masala to a clean small bowl
- Mix together with teaspoon then set aside
- Prepare a clean medium cast iron skillet
- Fill with sunflower oil halfway
- Heat - 190°C
- Add gram flour, red pepper flakes, salt, baking powder, green chili, coriander and onion to a clean large mixing bowl
- Mix continuously
- Add water to the onions slowly and continue mixing
- Mix until thick
- Scoop onions onto medium cast iron skillet
- Fry until browned
- Drain on round wire rack
- Serve immediately