Onion Pakoda

Name: Onion Pakoda
Total time: 1500 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 4 large size onions sliced; 1 tsp fennel seeds; 1 1/2 tbsp red chilli powder; 1 pinch asafoetida; 1 sprig curry leaves finely chopped; 2 tbsp coriander leaves finely chopped; 1 tbsp oil; 1 cup Besan(gram flour); 1/4 cup rice flour; to taste Salt; As needed Water

Cook with Gracy @gracy2021

Mumbai

It is a crispy snack recipe and I like eating this with a cup of coffee especially in the rainy days. It's my all-time favourite.

Cook with Gracy @gracy2021

Mumbai

It is a crispy snack recipe and I like eating this with a cup of coffee especially in the rainy days. It's my all-time favourite.

Saved

Ingredients

25 minutes

4 servings

4large size onions sliced
1 tspfennel seeds
1 1/2 tbspred chilli powder
1 pinchasafoetida
1 sprigcurry leaves finely chopped
2 tbspcoriander leaves finely chopped
1 tbspoil
1 cupBesan(gram flour)
1/4 cuprice flour
to tasteSalt
As neededWater

Saved

Steps

25 minutes

1

Slice the onions and add it to a mixing bowl. Add fennel seeds, chilli powder, coriander leaves, curry leaves, asafoetida, oil and salt to taste.
2

Add besan and rice flour to the onions and mix them well. Do not add water at this point because the onions release it's moisture. Sprinkle water before frying.
3

Heat a pan with oil and add small batches after the oil is ready for deep fry.
4

Once it trins crispy, drain the excess oil and take it off the oil. Ready to serve.