Onion Pakoda

Name: Onion Pakoda
Total time: 600 s
Yield: 3 servings
Cuisine: Indian
Ingredients: 3 onions thinly sliced layers separated; 1 cup besan (gram flour); 1 tsp grated ginger; 2-3 green chillies chopped; 1 sprig curry leaves chopped; 1 tbsp finely chopped coriander leaves; 1/4 tsp turmeric powder; 1/2 tsp red chilli powder; 1 pinch baking soda; To taste salt; As needed oil for deep frying

Pratima Mohanty @cook_13984189

#week3of5

Pratima Mohanty @cook_13984189

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Ingredients

10 minutes

3 servings

3onions thinly sliced layers separated
1 cupbesan (gram flour)
1 tspgrated ginger
2-3green chillies chopped
1 sprigcurry leaves chopped
1 tbspfinely chopped coriander leaves
1/4 tspturmeric powder
1/2 tspred chilli powder
1 pinchbaking soda
To tastesalt
As neededoil for deep frying

Saved

Steps

10 minutes

1

In a mixing bowl, take all the ingredients such as sliced onions, besan, grated ginger, chopped green chillies, chopped curry leaves, chopped coriander leaves, turmeric powder, red chilli powder, salt and baking soda. Mix them well and keep aside for 10 minutes.
2

Add water little by little and mix all the ingredients well so that the onions are well coated with the besan batter. The batter should be medium thick and not watery or thin.
3

Heat sufficient oil in a deep pan over medium flame. Take small portion of onion mixture in the hand and gently drop 3-4 fritters at a time. Continue dropping one or two more times subject to availability of space in the pan.
4

Deep fry until they turn golden brown in colour and crisp.
5

Take them out using a slotted spoon and place them on paper towel to absorb excess oil. Repeat the process for remaining batter and deep fry in batches.
6

Serve onion pokoda hot with any sauce or chutney.