Pyaz Ke Pakore (onion Pakore)
Pyaz ke pakore aur chai....mmmmm. This is the usual demand of my family on Sunday evening. It is a very common Indian snack and I have been eating this since childhood but I have always wondered how the snack shops make it so crunchy? I observed that they actually fry the Pakoras twice. The first time they fry it on low flame to just ensure that it is cooked and then they take them out. As they cool, they put them again in oil and fry on medium flame to get crunchiness. As I understood, the process, I started frying my Pakoras twice but later I realized that it is not a healthy practice and I am consuming more trans fat. Then I invented a new and more healthier way to make my pakoras crunchy. I used to use besan (gramflour) which I replaced with channa dal(Split Bengal gram) and my efforts paid of. Try making Onion Pakoras my way on a rainy or winter evening and serve it with tea.