VegetarianMethod
- 1
Put the sliced onions in a bowl, separate the layers and add salt, green chillies, coriander leaves, crushed Swastik Coriander Seeds, ajwain, Swastik Turmeric Powder and Swastik Red Chilli Powder. Mix and rest for 10 minutes — the onions release water, which helps bind the batter.
- 2
Add 1 cup Swastik Besan, the rice flour and baking soda. Mix with your fingers, adding only 1–2 tbsp water if needed, until the besan coats the onions in a thick, sticky batter (not runny).
- 3
Heat oil in a kadai on medium heat. Test by dropping a little batter — it should rise to the top steadily, not brown instantly.
- 4
Drop small, loose portions of the onion mixture into the oil without crowding the kadai.
- 5
Fry on medium heat for 4–5 minutes, turning occasionally, until the pakoras are deep golden and crisp all over.
- 6
Lift out with a slotted spoon and drain on kitchen paper. Sprinkle Swastik Chaat Masala while hot.
- 7
Serve immediately with green chutney, tamarind chutney and a cup of hot masala chai.
- #snack
- #tea time
- #monsoon
