Pumpkin and Red Onion Pakoras

A seasonal pakora or Indian fritter using grated pumpkin and a few wildcard spices, try this pumpkin pakoras next time you venture on a pumpkin picking adventure.

Ingredients

1 red onion, halved and very thinly sliced
1 cup of peeled grated pumpkin (note, you can use delicata squash (skin on) or grated carrots if you wish)
1 teaspoon salt
1 jalapeno or cayenne pepper, minced
1 teaspoon cumin seeds
1 teaspoon nigella seeds (opional but recommended)
1 teaspoon freshly grated ginger
1/2 teaspoon turmeric
1 teaspoon salt or to taste
3/4 cup of chickpea flour besan, wished to ensure no lumps
1 tablespoon rice flour (opional, but adds crunch)
2 tablespoons chopped rosemary or cilantro
2 cups of canola oil for frying
Optional black salt or chaat masala to dust

Instructions

In a large mixing bowl add in the onion, pumpkin, salt, jalapeno and mix well.

Stir in the cumin seeds, nigella seeds, ginger, turmeric and salt.
Mix in the chickpea flour and rice flour with about 1/3 cup batter. The objective is to have the batter just lightly and loosely coat the vegetables, essentially think of wispy potato pancakes.

Stir in the cilantro or rosemary (note, I tried both and they both add different dimensions of flavor).

In a heavy bottomed wok or cast iron skillet heat the oil, this should be done on medium heat and will take about 7 to 8 minutes. Test with a tiny bit of batter.

Drop about 1 tablespoon sized drops of the batter, and let them cook until crisp and golden brown. This should be done on a medium even temperature.
Turn once, remove and drain on paper towels.

Serve hot with your choice of condiment.

From spicechronicle.com