Onion Pakoras

I love pakoras. I really do. They are labor intensive but I still make them every couple of weeks. These are flash fried in coconut oil and then baked, so they have much less grease than typical pakoras and are more friendly to sensitive tummies. They are a real crowd pleaser too, so maybe make these next time you have dinner guests. 


3 onions, thinly sliced
1 C chickpea flour
 1 T cumin powder
1 T ground corriander
1 t ground fennel
Pinch of cayenne
1 1/2 T salt
1/4 C finely chopped cilantro
1/2 t baking powder
Coconut oil for frying


Preheat oven to 425. Mix all ingredients together in a bowl, adding water until the batter is a thick paste. heat about a half inch of coconut oil in a cast iron skillet until very hot-- you want the pakoras to sizzle when they hit the oil. Using your hands or a fork, pull out about two tablespoons of the mixture at a time and add to the pan. Once they are golden (this should take a minute or less), flip with tongs and allow to cook on the other side. When both sides look golden, place the pakora on a baking tray. Once you have fried them all, put the baking tray in the oven and allow to cook for another 15-20 minutes, or until golden brown and crispy.