Onion 'Crabby' Fritters

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 I love making onion fritters. The crunch from the thin batter to the sweetness of the onion paired with the freshness of the mint chutney or combination of any other dip resonates all too much with me for a nice evening snack. You do not want to mess with this dish; this classic just screams divine indulgence on a nice rainy evening. This is what I like to call a “throw in and toss” dish because you can literally do that, but I have added proportions just for those who use recipes as their crutch:). An interesting part is that you don't need water as the main liquid for binding, the juice from the onions does the job perfectly! So, don't forget to rest them! The reason they’re called onion “crabby” fritters is because of their shape, not because they have a sour attitude. The onion slices make it look like crab legs! You can serve them with a hot sauce (like I did here, very rushed) or a mint chutney (I’ve added the recipe here!) or just on their own!





Onion “crabby” fritters:

  • 2 large red onions
  • 2 tsp. coriander seeds
  • 2 tsp. red chili powder
  • 4 large green chilies
  • Heaping 1/3 cup coriander leaves
  • 11 tbsp. gram flour
  • 2 tsp. water
  • Salt, to taste
  • Oil, for frying

Peel and slice the onions in half. Cut them vertically and separate most of the layers. Coarsely grind the coriander seeds and combine with the onions. Finely chop the green chili and coriander leaves and add to the onions. Toss in the chili powder and salt. Cover and let rest for about 15-30 minutes. Gradually add the gram flour until incorporated. Finally mix in the water and adjust the salt if needed. Heat some oil in a wok. Once it has heated, drop bite-sized portions of the onion mixture and fry until golden and brown. Remove and place in a colander to let the excess oil drain off.

Mint chutney:

  • ½ cup mint leaves
  • ½ cup coriander leaves
  • 2 green chilies
  • 1 tsp. cumin
  • Salt, to taste

Blitz all the ingredients together.


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Tea Traditions
Around the World


POST | KAHWA: KASHMIRI TEA

Let’s talk about tea

Whether it’s a whole ceremony at your home or a reason to argue over who is going to make it on weekend mornings, tea rules: it’s a universal beverage. The big drink.

Whenever I think of afternoon tea, or just tea in general, one of the first things that comes to my mind is a cup of milk tea surrounded by a table loaded with finger sandwiches, biscuits, scones, jam, cream and Victoria sponge cake; British tea. That’s what I think of tea as. But this visual could be different for you. You might think of masala chai from India, matcha tea ceremonies if you’re from Japan, the first time you drank çai on your visit to Turkey, some tea bags or just some soggy tea-drenched toast.

Whatever it is, tea is a huge tradition all over the world, and just like truth, it has different versions: British afternoon tea, Indian milk tea, Burmese laphet and Moroccan mint tea, to name a few.

What are some of your tea traditions?



Food for thought,

by food, for food.


A lot of my friends ask me where I get my ideas from. Many just assume that I’m a culinary genius and I pick ideas from my brain just as someone would go apple-picking. But that’s far from the truth. You do NOT know what other salt has fallen into my failed dishes.

I get all of my ideas from other food: cookbooks, recipes on Instagram and food blogs of chefs and MasterChef contestants (especially Beccy from Canada Season 5, Fred and Nick from US Season 10 and Suu from US Season 11) whom I admired in their seasons. Many of my findings act as a catalyst for new ideas or help me steer existing dishes in the right direction. Sometimes I’d just want to be a normal foodie and try other’s dishes because, well, I’m hungry. In short, food for my new ideas, by other chef’s food for MY food on this blog. Quite the analogy.


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