The first recipe I’m sharing is one I learned at the cooking class. The class was led by Gulshan Singh who teaches the most accessible Indian food I know. As much as I cook, and I cook a lot, I always learn something new from her. Tonight’s class was full of recipes featuring onions. Here are some lovely onion fritters – delicious served with yogurt mixed with a little chopped cucumber and some cumin and salt. Saute some of your greens in a little olive oil to serve alongside the fritters and you’ve got a wonderful dinner in very little time.
Ingredients:
4 ounces chick-pea or whole wheat flour 1/2 teaspoon cumin 1/2 teaspoon turmeric 1/2 teaspoon baking powder 1/4 teaspoon cayenne Cold water Salt 1 large onion, cut in half and then thinly sliced lengthwise 1 green chili, seeded and finely chopped Vegetable oil for frying
Preparation:
In a medium bowl, mix flour, cumin, turmeric, baking powder and cayenne. Stir in enough water to make a soupy but not too thin batter and taste for salt. Stir in onions and chili.
In a large skillet, heat 1/4-inch oil to very hot. Carefully spoon in 1/4-cup portions of the onion-batter mixture. Fry until golden on the first side, then turn and fry until golden on the other side. Drain and serve hot or warm with a yogurt sauce.