City Style Onion Fritter
This chile pepper gets its name from its origin. In Spanish, serrano is an adjective meaning “from the mountains” which is where it originated-in the mountains of Hildalgo, Mexico. The serrano is normally about twice as hot as Jalapeno (about 10,000 to 15,000 Scoville units). It is the second most popular chile pepper in Mexico. This chile is used mostly for salsas but can also be used in soups, sauces, chili or stews. Try these as a hotter substitute for Jalapeno.
Ingredients:
Besan/ Chickpea Flour – 2 cups
Rice flour – ½ cup
Baking powder – ¼ tsp
Red Chili powder – 1 tsp (adjust per taste)
Ghee – 1 tbsp
Salt – to taste
Onion -1 large, thinly sliced
Green Chilies – 1~2, finely chopped
Ginger – 1″ piece, finely grated
Curry leaves – 8~10, finely chopped
Cilantro – 3 tbsp, finely chopped
Cashews – 2 tbsp, soaked in water
Method:
Soak cashews in water for 10~15 minutes. Drain and keep ready.
In a small mixing bowl, combine the onions, green chilies, curry leaves and cilantro. Mix well and set aside for a few minutes.
In another mixing bowl, combine besan, rice flour, baking powder and salt. Add the ghee and rub it into the flour, either by using your fingers or a fork, until the mixture becomes crumbly.
Add the onions, soaked cashews to the besan mixture and mix well. Add water, very little at a time, until the mixture comes together into a stiff dough.
Heat oil for deep frying.
Meanwhile, divide the pakoda dough into small lemon size balls and roll them gently between the palms. Don’t put too much pressure while rolling — that will make the pakoda dense, so be gently when making the pakoda.
When the oil is hot enough, slide a few pakoda and fry them on medium flame until golden on all sides.
Remove onto a paper lined plate and serve hot with ketchup.
From cookshideout.com