sliced onions in a colander, add the salt and toss well. Place them on a
plate and leave to stand for about 45 minutes, tossing them once or
twice with a fork. Rinse the onions, then squeeze out excess moisture
from them. Place the
onions in a bowl. Add the ground coriander, cumin, turmeric, chopped
chilies and fresh coriander. Mix well. Add the chick pea flour and
baking powder, then use your hands to mix all the ingredients
thoroughly. Shape the mixture into 12-15 Koftas about the size of golf
balls. Heat the oil for deep frying to 350-375F or until a cube of day
old bread browns in 30-45 seconds. Fry the Koftas, four or five at a
time, until they are deep golden brown all over.
batch on kitchen paper and keep warm until they are all cooked. Serve
with lemon wedges, coriander sprigs and a yogurt dip. These delicious
Indian onion fritters are made with chick pea flour, fresh green chilies
and spices. They are served with a cooling yogurt dip.
- To make a yogurt and herb dip, stir 30ml each chopped fresh coriander
and mint into about 250ml plain yogurt. Season with salt, ground toasted
cumin seeds and muscovado sugar. For a cucumber dip, stir half a diced
cucumber and one seeded and chopped green chili into 250ml set plain
yogurt. Season the mixture to taste with salt and ground cumin.