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.