Glasgow pakora

Ingredients

• 3 large onions, thinly sliced
• 150 g gram flour (chickpea flour)
• 2 tbsp rice flour
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp turmeric
• 1 tsp chilli powder (or to taste)
• 1 tsp salt
• ½ tsp bicarbonate of soda
• 4 tbsp cold water
• Vegetable oil, for deep-frying

Method

1. Toss the sliced onions with the salt and let sit 10 minutes — draws out moisture and keeps the batter light.
2. Mix gram flour, rice flour, spices and bicarb in a bowl.
3. Squeeze the onions dry, then toss with the flour mix. Add cold water a splash at a time until you have a thick batter that just clings to the onions.
4. Heat oil to 180°C (or until a small drop of batter sizzles and rises).
5. Drop heaped tablespoons of batter into the oil. Fry 3-4 at a time for 3-4 minutes until deep golden and crisp.
6. Drain on kitchen paper. Serve immediately with red pakora sauce or mint chutney.

Tip: Don’t skip the bicarbonate — it’s what gives pakora that bubbly, crispy shell.