150g/5oz (1 cup) gram (chickpea) flour
2 tablespoons rice flour
175ml/ 6 fl oz (3/4 cup) vegetable oil
3 medium-sized onion, finely chopped
1 ½ teaspoons chilli powder
2 tablespoons finely chipped coriander (cilantro) leaves
Vegetable oil, for deep-frying
Combine the flours, oil, onions, chilli powder and coriander together in a bowl. Season with salt and mix in 1 teaspoon water to make a stiff batter.
Heat enough oil for deep-frying in akadhai or a deep frying pan (skillet) to 180ºC/350ºF, or until a cube of bread brown in 30 seconds, then reduce the heat slightly. Working in batches, drop spoonfuls of the batter into the hot oil and deep-fry, turning frequently for about 2-3 minutes, or until golden and crisp. Removie3 the pakoras with a slotted spoon and drain on kitchen paper (paper towels).