From the NM's Wide World of Forks article in the July 2016 issue.

Paper Dosa's Onion Pakora
Serves 4 as an appetizer
Onion pakora are akin to onion rings. The more exotic-sounding ingredients can be found in Asian markets such as Talin in Santa Fe and Albuquerque, or even at well-stocked supermarkets like Whole Foods.

  • 1 cup chickpea (besan) flour

  • 1⁄4 cup rice flour

  • 1⁄2 cup dried curry leaves

  • 1 teaspoon minced fresh ginger

  • 1 small garlic clove, minced

  • Pinch or 2 ground ajwain seed

  • Pinch or 2 ground fennel seed

  • Pinch or 2 dried ground red chile

  • Pinch or 2 salt

  • Water

  • Several cups vegetable oil

  • 1 large red onion, sliced in thin rounds and separated into rings

  • Favorite chutney

  1. Combine the chickpea flour and rice flour in a medium bowl. Mix in curry leaves, ginger, garlic, ajwain, fennel, red chile, salt, and enough water to make a somewhat thin batter.

  2. Heat oil in a deep, heavy saucepan to 375° F. Dunk onion rings several at a time into batter. Let excess drip back into bowl. Fry rings a few at a time, just briefly, until batter is lightly browned and crisp. Drain on a baking rack over paper towels. Fry remaining rings. Serve right away with your choice of chutney.