Ingredients

Dipping Sauce:

• 1 ripe avocado, pitted and removed from skin
• Juice of 1 lime
• 1/4 cup cilantro leaves
• 1/2 – 1 teaspoon sriracha
• 1 clove garlic
• pinch of cumin
• 1/4 cup coconut milk
• 1/4 cup water, more as needed
• Salt and pepper to taste

Pakoras:

• 2 brown onions, sliced thinly into half moons
• 1 1/2 cups chickpea flour
• 1 teaspoon baking powder
• 3/4 cup water, more as needed
• 1/2 teaspoon mild curry powder
• 1/2 teaspoon cumin
• 1/2 teaspoon garlic powder
• 1/4 teaspoon turmeric
• pinch of cayenne
• 1 tablespoon fresh cilantro
• Salt and pepper to taste
• Vegetable oil for frying

Directions

For the dipping sauce:

1. Add all ingredients into a blender and blend on high until smooth. If sauce is too thick add a little more water, a tablespoon at a time. Cover and place in fridge until serving.

For the pakoras:

1. Place sliced onions in a medium bowl. Add chickpea flour, baking powder, and spices. Stir while slowly pouring water into the bowl. You’re looking for a thick pancake batter consistency. It should be holding the onions together relatively well.
2. Add about three inches of vegetable oil into a cast iron skillet. Heat on medium. Place a small piece of an onion in the pan to test. If it instantly sizzles, the oil is hot enough for frying.
3. Place rounded tablespoons of the mixture in the pan. Flip when golden brown. Allow to cook evenly on both sides and take out and place on a paper towel to soak up any extra oil.
4. Serve hot with dipping sauce.
5. Enjoy!