Onion Pakoras with Cilantro Sauce

1. 1

   To make the sauce, combine the cilantro, vinegar, olive oil, jalapeno, coriander, and salt in a mini food processor or blender and process until smooth, scraping down the sides as needed.

2. 2

   Transfer to a small serving bowl and set aside.

3. 3

   (The sauce can be made up to 1 day in advance and refrigerated, covered.)

4. 4

   Use a whisk to stir together the chickpea flour, cilantro, cumin, salt, and baking soda in a medium bowl.

5. 5

   Whisk in the water to form a smooth batter.

6. 6

   Set aside for 10 minutes.

7. 7

   While the batter is sitting, pour about 2 inches of oil into a large heavy saucepan (the oil should not come more than halfway up the sides of the pan).

8. 8

   Bring to 365F over medium heat.

9. 9

   Use a wooden spoon to stir the batter, then add the onion, stirring well to evenly blend.

10. 10

    Scoop up a heaping tablespoon of the onion mixture and gently add it to the hot oil.

11. 11

    Repeat to form 4 or 5 more pakoras and fry until nicely browned and crisp, 3 to 4 minutes, gently turning the pakoras once or twice for even cooking.

12. 12

    If they brown too quickly, the inside risks not being cooked through; reduce the oil temperature a bit if needed.

13. 13

    Lift out the pakoras with a slotted spoon and set aside on paper towels to drain while frying the remaining batter.

14. 14

    Arrange the pakoras on a plate or platter with the sauce alongside for dipping.

* Per serving · 4 servings · Values may vary.