Onion Pakoras

I was recently at a party and wanted to take an appetizer that was make ahead and easy to take.  These onion pakoras fit the bill.  Made the day before and stored in the fridge until we left.  They only took 4 minutes to reward in an air fryer when we arrived.  Enjoyed by all, they disappeared quickly.  So for my wonderful friends, Sepa and Daya: this is for you!

 Onion Pakoras

1 cup besan (chickpea flour)**

2 tsp ground cumin

1 tsp salt

3/4 tsp cayenne pepper

1/2 tsp baking soda

1/4 cup chopped fresh cilantro

2/3 cup ice water

1 potato (about 8 ounces) peeled and cut into thin sticks

1 large red onion, thinly sliced

Dipping Sauce

2 Tbsp sweet chilli heat

2 tsp rice vinegar

1. In a large bowl, combine chickpea flour, cumin, salt, cayenne, baking soda and cilantro.  Stir in ice water.
2. Stir in sliced potatoes and onions.
3. Heat a or more cup of vegetable oil in a deep skillet over medium high heat (oil at about 375 F).  Drop spoonfuls of batter into hot oil and flatten like a pancake.  Cook 2 to 3 minutes per side until browned and cooked through.  Drain on paper towel.
4. For dipping sauce, combine and serve.

* You can make ahead and use an air fryer to reheat  It takes about 4 minutes.

**Chickpea flour can be found at the bulk barn or an Indian grocery