Onion Blossom Pakoras

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.

Onion Blossom Fritters
 
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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.
Author:
Recipe Type: Appetizer, Exotic
Serves: 4-6
Ingredients
  • 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)
  • Salt
  • Oil to fry
Instructions
  1. Wash these beauties well and dab dry with towel or wash before hand and allow to dry naturally
  2. Heat oil to fry
  3. Dip the flower into the batter and fry
  4. Drain excess oil from the pakoras with paper towels
  5. Serve hot by itself or with some ketchup
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