East Indian Onion Patties

East Indian Onion Patties
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These crispy fritters are flavored with cumin, paprika and turmeric. After frying, top with a sweet chutney made of dates and plum tomatoes. This recipe by Eli Mizrahi appeared in the Chicago Tribune.
Prep Time
25
minutes
Cook Time
55
minutes
Servings
6
servings
East Indian onion patties
Total time: 1.32 hours
Ingredients
  • 4 large onions, julienned
  • 2 teaspoon kosher salt
  • 1 cup chickpea flour
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon cumin
  • 1/2 teaspoon paprika
  • 1/4 teaspoon turmeric
  • 1 bunch cilantro, finely chopped
  • corn oil, for frying
  • 3 plum tomatoes, each about 2-inches in diameter, quartered
  • 2 cloves garlic
  • 1 small jalapeno, sliced in half lengthwise
  • 1 teaspoon olive oil
  • 4 ounce date paste or 4 fresh, large medjool dates, pitted
  • pinch of garam masala
  • salt and pepper
Directions
  1. To julienne the onions, first cut each onion in half, then cut each half into thin strips.
  2. Put cut onions in a large bowl; mix in the salt thoroughly with a spoon or by hand.
  3. Let stand, 20 minutes.
  4. Mix together the chickpea flour with the spices and chopped cilantro.
  5. Add the onions and their liquid; mix well, squeezing while turning the batter over by hand.
  6. Pour oil to 1/2 inch deep in a large skillet; heat over medium-high heat to 350 degrees.
  7. Working in batches so that you don't crowd the pan, use a 1/4 cup measure to gently drop batter into the skillet. Do not flatten it with a spatula.
  8. Fry until golden and crispy on both sides, about 6 minutes.
  9. Transfer to a platter lined with paper towels to drain.
  10. Repeat with remaining batter.
  11. Heat oven to 425 degrees.
  12. Put the tomatoes, garlic and pepper in a small baking pan.
  13. Drizzle with olive oil; toss to coat.
  14. Roast until unevenly browned, 25 minutes.
  15. Put the roasted vegetables with seeds and skins, the dates, garam masala and salt and pepper to taste in a small processor or chopper; pulse to a smooth paste.
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