1tablespoonginger pastegrated on microplane grater
_For the batter_
1cupbesan flourchickpea flour
½teaspoonkashmiri chili powder
In a medium bowl combine onions, cilantro, ginger, and salt. Let rest for about 10 minutes.
In a separate bowl, combine flours, spices, and salt. Mix well with a whisk or your hands. Add 3 tablespoons of vegetable oil and mix thoroughly with your hands until the oil coats the flour and it is the texture of wet sand.
Next add the vegetables. Mix well to combine. The batter will become sticky as the moisture from the onion and ginger coats the flour.
Let it rest for 5 minutes and then stir again. If the flour is not fully coating the vegetables, add 1-2 tablespoons of water until you achieve a very thick batter that just coats all the vegetables and allows the onions to stick together; it should not be runny.
In a 10 inch frying pan (I used my cast iron skillet), add 2 cups vegetable oil. Turn heat to medium and let it come to temperature.
Form small balls with the onion mixture with your hands, and drop these into the oil. Fry for about 7-10 minutes, flipping as needed, until pakoras are a deep golden color.
Let rest on paper towel to drain any excess oil before serving.
Serve with your favorite chutney. Recipes for tamarind and cilantro-mint chutney are available here.