These dainty purple beauties are sharp and delicious in taste, perfect for frying.
By Priya Mahadevan
Who knew that these dainty purple beauties could pack such a punch? They are as sharp and delicious in taste as their bulbs and their stalks. Made into Pakoras, they tasted outta sight!!! After all the traditional Indian snack, pakoras does require a ton of onions – this was a novelty and a runaway hit with the folks at home – do try if you have a blossoming onion plant growing in your backyard.
- About 20 flowers
- ¼ cup each of besan flour (chickpea) and rice flouer
- A pinch of asafetida
- 1-2 tsp of sambar powder or 2 ground dry red chilies (cayenne)
- Oil to fry
- Wash these beauties well and dab dry with towel or wash before hand and allow to dry naturally
- Heat oil to fry
- Dip the flower into the batter and fry
- Drain excess oil from the pakoras with paper towels
- Serve hot by itself or with some ketchup