Pakora Fried Onion Rings With Kefir-Cucumber Raita

1. 1

   To make the kefir-cucumber raita, mix together all of the ingredients. Set aside.

2. 2

   Carefully peel onions: Throw away the paper and set the skins (the thicker outer layer normally discarded) aside. Cut the onions crosswise into 1/4- to 1/2-inch thick slices.

3. 3

   Optional: Bring a small part of water to a boil. Add the thick onion skins and cook until soft and pliable. If you cooked the onion skins, drain them.

4. 4

   In a blender, puree soft the onion skins with a splash of olive oil and a pinch of salt until smooth.

5. 5

   In large mixing bowl, stir together chickpea flour, Parmesan, salt, baking soda, pepper, and cayenne.

6. 6

   Stir the onion skin mixture into the pakora batter. If you need to, add water to make the batter the consistency of a thick pancake batter.

7. 7

   Pull apart the onion slices into rings, then mix into the batter and let sit for approximately ten minutes. Pour a couple inches of vegetable oil into a heavy-bottomed pan or wok and heat over medium-high.

8. 8

   Once oil is hot, add the pakora-battered onions to the pan and cook until golden-brown. Nik of A Brown Table suggests transferring the fried onions from the pan to a paper towel-lined plate with a slotted spoon to help drain any excess oil.

* Per serving · 4 servings · Values may vary.

No additional tips available.