Onion Pakoda (South Indian Crunchy and Light Pakodas)

Name: Onion Pakoda (South Indian Crunchy and Light Pakodas)
Cuisine: Indian
Ingredients: 2 cups Onions (Thinly Sliced); 1 1/4 cup Besan (Gram Flour); 1 tbsp Rice Flour or Corn Flour; To taste Salt (As required); 1 tsp Ginger (Minced); 1/4 tsp Carom Seeds (Ajwain); 3-4 Green Chillies (Slited Half and then cut into inch piecesl); 1 Sprig Curry Leaves (Chopped); 2 tbsp Coriander Leaves (Chopped); As needed Oil (For Deep Frying)

Rosalyn John @rosalyn_kitchen227

#goldenapron3
#week18
#besan #chili

Onion Pakoda is a deep fried snack that is made with gram flour, onions, basic herbs and spices. These crunchy onion pakodas are super quick to make and taste delicious. It is one of the most popular and much loved snack especially during monsoon and cold winters. Serve them plain or with tea, sauce, chutney etc. The recipe shared here will help you to make the best onion pakoda that do not soak up much oil and turn out crispy and flavorful. They are easy to prepare when you have sudden guest.

#goldenapron3
#week18
#besan #chili

Rosalyn John @rosalyn_kitchen227

#goldenapron3
#week18
#besan #chili

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Ingredients

2 cupsOnions (Thinly Sliced)
1 1/4 cupBesan (Gram Flour)
1 tbspRice Flour or Corn Flour
To tasteSalt (As required)
1 tspGinger (Minced)
1/4 tspCarom Seeds (Ajwain)
3-4Green Chillies (Slited Half and then cut into inch piecesl)
1 SprigCurry Leaves (Chopped)
2 tbspCoriander Leaves (Chopped)
As neededOil (For Deep Frying)

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Steps

1

Slice the onions moderately thin and add them to a bowl. Add chillies and curry leaves to the same bowl.
2

Add coriander leaves, salt and minced ginger to the bowl.
3

Nicely squeeze the onions with your fingers few times without mushing them up. Leave it aside for 5 minutes. This helps the onions to release some moisture.
4

Take a bowl. Add besan, ajwain and more salt if needed.
5

Add rice flour to the besan bowl. Add in the onion mixture. Mix everything well to coat the onions with the flour. The mixture will be fairly dry at this moment.
6

Add water 2 tbsps each time and mix the flour to make a moist mass of dough. The dough must be tight yet very moist and not soggy like batter else they absorb lot of oil while frying.
7

Heat 1 tbsp oil in a kadai until very hot. Pour this to the dough. Immediately the oil will sizzle. Mix the dough with a spoon as the oil is very hot.
8

Heat oil in the same kadai for deep frying the pakoda. Check if the oil is hot enough in the kadai by sliding a tiny piece of dough first. It has to rise and not sink in the oil. Next it should not brown too quickly. This is the right temperature. When the oil is hot enough, regulate the flame to medium high. Take a small amount of dough and make small pakoda with your fingers and slide them gently in the hot oil. Do not add too many pakodas. They should have some space to fry well.
9

While frying, flip the pakodas occasionally for even frying. Fry them till they turn crisp and golden. Then transfer them to an absorbent tissue placed into a plate.
10

Continue to make more onion pakoda in batches with the rest of the dough.
11

Serve onion pakoda hot with a cup of tea or coffee. You can also serve them with ketchup or any sauce or chutney of your choice.