Pumpkin cinnabons
2020-08-13 / test@t
Onion pakor with tamarind chutney
Tamarind is translated from Arabic as "Indian date". Its fruits are brown beans and are sold throughout Asia in candied, salted, dried, frozen forms, but we are most interested in tamarind paste.
Ingredients
- 3 medium onions
- 1 small bunch of cilantro
- 2 cm fresh ginger root
- 120 g chickpea or pea flour
- 0.5 tsp turmeric
- 1 tsp cumin seeds
- 0.5 tsp salt
- vegetable oil for deep fat
- 100 g tamarind puree (paste)
- 100 g of dark brown sugar
- 0.5 tsp. ground cardamom, cumin, ginger powder
- a pinch of salt
STEP-BY-STEP COOKING RECIPE
Step 1
For chutney, pour 2 tbsp. l. butter and add all the spices. Heat over low heat for about 1.5 minutes. Add all the other chutney ingredients to a saucepan and pour in 150 ml of water. Bring to a boil, cook for 2 minutes. Remove from heat and cool.
Step 2
For pakor, peel the onion and ginger. Cut the onion into thin half rings. Grate the ginger on a fine grater. Chop the cilantro finely. Combine onion, ginger and cilantro. Add turmeric and cumin, then chickpea flour, stir. Pour in so much warm water to make a thick sour cream dough. Let stand 15 minutes.
Step 3
Heat the deep-frying oil to 170 ° C. Spoon the dough with the onions and fry, turning, until golden brown. Put the finished pakoras on crumpled paper towels. Serve warm with tamarind chutney.
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