East Indian Onion Patties
East Indian Onion Patties
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
Total time: 1 hour, 20 minutes
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
- To julienne the onions, first cut each onion in half, then cut each half into thin strips.
- Put cut onions in a large bowl; mix in the salt thoroughly with a spoon or by hand.
- Let stand, 20 minutes.
- Mix together the chickpea flour with the spices and chopped cilantro.
- Add the onions and their liquid; mix well, squeezing while turning the batter over by hand.
- Pour oil to 1/2 inch deep in a large skillet; heat over medium-high heat to 350 degrees.
- 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.
- Fry until golden and crispy on both sides, about 6 minutes.
- Transfer to a platter lined with paper towels to drain.
- Repeat with remaining batter.
- Heat oven to 425 degrees.
- Put the tomatoes, garlic and pepper in a small baking pan.
- Drizzle with olive oil; toss to coat.
- Roast until unevenly browned, 25 minutes.
- 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.