The process of squeezing the mixture together releases the natural liquid from the onions and shold be enough to bind the onion bhaji batter. If it feels to dry and doesn't hold it's shape, add a few splashes of water. 5. Fry the Onion Bhajis. In a deep pan, suitable for frying, heat the oil to 180C/355F.. In Hindi "Aloo" means "potato" and pakora are traditional Indian gram flour fritters. Aloo pakora is a popular Indian snack where sliced potatoes are dipped in spiced gram flour batter and deep fried to perfection. It only needs basic spices like red chilli powder, turmeric powder, garam masala, carom seeds and ginger garlic.

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Instructions. Put all the ingredients except the water into a bowl. Add most of the water and stir to form a sticky batter. Add a little extra water until there are no dry bits. Heat about 1cm of oil in a large saucepan on a medium heat. Add spoonfuls of the batter and fry for about 2 minutes on each side.. Fry 2 - 3 minutes until golden: Fry the pakoras for 2 to 3 minutes until they are a deep golden and crispy on the outside. They will easily cook through inside in this time; Drain pakora on paper towels and continue cooking the remainder. Keep cooked pakoras warm in a low oven (80°C / 175°F) on a rack set over a tray.