hara pyaaz pakora recipe
These spring onion fritters have a crisp exterior and a soft texture from within. They are best served hot with some chutney – sweet or spicy and some bread or pav. Makes for a good tea time snack or brunch.
5 to 6
small or medium sized spring onions
(scallions or hara pyaaz), rinsed well and chopped
chopped (hari mirch)
finely chopped or grated (adrak)
red chilli powder
(lal mirch powder)
Garam Masala Powder
salt as required
oil for shallow or deep frying the pakoras
In a bowl, add the chopped spring onions with the greens.
Add the ginger and green chili. Add all the spice powders and salt.
Mix well and let this mixture stand for 15-20 minutes.
This step is done to allow the liquids to be released from the onions, so that when you make the batter, it does not end up becoming too thin.
Now first add the besan part by part and stir well.
Add the water and make a smooth and medium consistency batter.
Add more water if required.
Heat oil in a deep fryer or kadai.
Drop spoonfuls of the batter in the oil and fry on medium hot oil till the spring onion pakoras are crisp and golden.
Drain on the pakoras on paper napkins to remove excess oil.
Serve the spring onion fritters hot or warm with coriander chutney or sweet chutney or tomato sauce.
full recipe -