Onion Pakora

1. Chop 2 onions lengthwise in a bowl, add 1 tsp salt and ½ tsp kashmiri pr preferred red chilli powder and let it sit for 10 mins.
2. Once you see water dissipating, add ½ tsp cumin powder, 1 tsp coriander powder, ½ tsp turmeric powder, ½ tsp garam masala, ½ tsp sugar, half of chopped cilantro, and squeeze ½ lemon juice.
3. Optional: add chopped green chilli for a more spicy level.
4. Add ½ cup of Chickpea flour and 2 tbsp of cornstarch mix all together. We are making sure that you can see onions and do not get too much floury batter.
5. Once mixed as per desired consistency, taste a little bit for salt and add salt if needed.
6. Batter is ready for deep frying at 350 F oil until it turns golden brown.

Potato Pakora

1. Peel 2 large potatoes and slice them round (I have used mandolin for my recipe) and leave it in the water while preparing the batter.
2. In another bowl add 1 cup of Chickpea flour and 3 tbsp corn flour, 1 tsp turmeric, 1 ½ tsp coriander, 1 ½ tsp salt, 1 tsp sugar, kashmiri red chilli powder, cumin powder, 1 lemon juice, crushed garlic and remaining chopped cilantro.
3. Add 1 cup of water and mix together, if the batter looks thick it is okay.
4. Drain potatoes from water and add in the batter and mix altogether. The mixture will become a little bit thinner if not add ¼ cup water if only needed.
5. Taste for salt and add if needed.
6. Deep Fry each sliced potato at 350 F oil temperature until golden brown.

Serve Pakoras with Yogurt Mint Coriander Chutney or Tamarind Chutney or Ketchup or all of the above.