Onion pakoras with mint and coriander chutney recipe
 These crisp onion pakoras with mint and coriander chutney are full of flavour from the spices and herbs. Serve them as a starter while your curry simmers, or enjoy as a treat for lunch or weekend brunch. 50g/1¾oz rice flour150g/5½oz gram flour½ tsp ground turmeric½ tsp garam masala½ tsp ajwain (carom) seeds½ tsp salt2 large Spanish onions, thinly sliced3 green finger chillies, finely chopped (seeds removed if preferred)small bunch fresh coriander, leaves only, choppedsmall bunch fresh mint, leaves only, choppedvegetable oil, for deep-frying 50g/1¾oz rice flour 150g/5½oz gram flour ½ tsp ground turmeric ½ tsp garam masala ½ tsp ajwain (carom) seeds ½ tsp salt 2 large Spanish onions, thinly sliced 3 green finger chillies, finely chopped (seeds removed if preferred) small bunch fresh coriander, leaves only, chopped small bunch fresh mint, leaves only, chopped vegetable oil, for deep-frying large bunch fresh coriander, leaves and stemsbunch fresh mint, leaves only1 small white onion, chopped1 green chilli, sliced (seeds removed if preferred)1 garlic clove, chopped2.5cm/1in piece fresh root ginger, peeled and grated3 lemons, juice onlypalm sugar, to taste1 tsp coarse salt large bunch fresh coriander, leaves and stems bunch fresh mint, leaves only 1 small white onion, chopped 1 green chilli, sliced (seeds removed if preferred) 1 garlic clove, chopped 2.5cm/1in piece fresh root ginger, peeled and grated 3 lemons, juice only palm sugar, to taste 1 tsp coarse salt chilli sauce or tomato ketchup chilli sauce or tomato ketchup Method To make the chutney, put all the ingredients into a blender and whizz until smooth. Set aside.To make the pakoras, put both the flours, the spices, the ajwain and salt in a large bowl and mix together. Add the onions, chillies and herbs and mix until evenly coated. Gradually add a little water – no more than 3–4 tablespoons – the batter should be quite dry.Preheat a deep-fat fryer to 180C. Alternatively, heat around 5cm/2in of oil in a deep, wide saucepan: to test if the oil is hot enough, drop in a little of the batter – it should immediately sizzle and start to brown. (CAUTION: hot oil can be dangerous. Do not leave unattended.)Take a handful of the onion mix and squeeze it together to form a ball. Use a spoon to carefully lower the ball into the hot oil. Deep-fry the remaining onion mixture in the same way, in two or three batches, for about 3–4 minutes, until golden-brown and crisp, carefully turning halfway through cooking. Remove from the oil using a slotted spoon and drain on kitchen paper. Serve the onion pakoras with the mint and coriander chutney and the chilli sauce or ketchup, if you like. To make the chutney, put all the ingredients into a blender and whizz until smooth. Set aside. To make the chutney, put all the ingredients into a blender and whizz until smooth. Set aside. To make the pakoras, put both the flours, the spices, the ajwain and salt in a large bowl and mix together. Add the onions, chillies and herbs and mix until evenly coated. Gradually add a little water – no more than 3–4 tablespoons – the batter should be quite dry. To make the pakoras, put both the flours, the spices, the ajwain and salt in a large bowl and mix together. Add the onions, chillies and herbs and mix until evenly coated. Gradually add a little water – no more than 3–4 tablespoons – the batter should be quite dry. Preheat a deep-fat fryer to 180C. Alternatively, heat around 5cm/2in of oil in a deep, wide saucepan: to test if the oil is hot enough, drop in a little of the batter – it should immediately sizzle and start to brown. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Preheat a deep-fat fryer to 180C. Alternatively, heat around 5cm/2in of oil in a deep, wide saucepan: to test if the oil is hot enough, drop in a little of the batter – it should immediately sizzle and start to brown. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Take a handful of the onion mix and squeeze it together to form a ball. Use a spoon to carefully lower the ball into the hot oil. Deep-fry the remaining onion mixture in the same way, in two or three batches, for about 3–4 minutes, until golden-brown and crisp, carefully turning halfway through cooking. Remove from the oil using a slotted spoon and drain on kitchen paper. Take a handful of the onion mix and squeeze it together to form a ball. Use a spoon to carefully lower the ball into the hot oil. Deep-fry the remaining onion mixture in the same way, in two or three batches, for about 3–4 minutes, until golden-brown and crisp, carefully turning halfway through cooking. Remove from the oil using a slotted spoon and drain on kitchen paper. Serve the onion pakoras with the mint and coriander chutney and the chilli sauce or ketchup, if you like. Serve the onion pakoras with the mint and coriander chutney and the chilli sauce or ketchup, if you like.