Onion Pakora with Chai

Onion Pakora with Chai

Course: Snack / Drink

Timing: Frying extra batches adds time. The chai makes about 500 ml before simmering.

Ingredients

For the pakoras

• 2 medium red onions (thinly sliced)
• 60 g fresh spinach (roughly chopped)
• 20 g fresh cilantro (finely chopped)
• 2 green chillies (finely chopped; adjust to taste)
• 2 garlic cloves (minced)
• 130 g besan / gram flour
• 1 tsp red chilli powder (adjust to taste)
• ½ tsp cumin seeds
• ½ tsp coriander powder
• 1 tsp salt (adjust to taste)
• 2–3 tbsp water (only if needed)
• Oil (for deep-frying, 3–4 cm deep in the pan)

For the chai

• 250 ml water
• 250 ml whole milk
• 2 tsp loose black tea leaves (Assam or CTC)
• 4 green cardamom pods (lightly crushed)
• 1 tsp chai masala powder
• 1 tsp fresh ginger (crushed)
• 1–2 tsp sugar (adjust to taste)

Instructions

Make the pakoras

1. Mix: Toss onions, spinach, cilantro, green chillies, garlic, spices, and salt. Rest for 3–4 minutes to draw out the onion juices.
2. Bind: Mix in besan until the vegetables form sticky clumps. Add water 1 tbsp at a time only if needed; the mixture should hold together without becoming pourable.
3. Fry: Heat 3–4 cm oil to 175–180°C in a deep, heavy pan. Add loosely packed spoonfuls in small batches. Fry for 3–4 minutes, turning halfway, until deeply golden. Drain on a rack or paper towels.

Make the chai

1. Infuse: Bring water, ginger, cardamom, and chai masala to a boil. Simmer for 2–3 minutes.
2. Brew: Add tea leaves and simmer for 1–2 minutes, until deep amber.
3. Add milk: Pour in milk and bring just to a boil. Reduce the heat as it rises, then simmer for 3–4 minutes.
4. Serve: Stir in sugar to taste. Strain into four small cups and serve hot with the pakoras.