Crispy Onion Pakodas (and variations)

Name: Crispy Onion Pakodas (and variations)
Total time: 900 s
Yield: 2-serving
Cuisine: Indian
Ingredients: 75 gm Besan Chickpeas / -; 20 gms Rice flour -; 1 tsp Red chili (Kashmiri) -; tsp Turmeric powder - ⅛; ¼ tsp Ajwain / Carom powder -; to taste Salt; 2 tbsps Coriander leaves chopped -; 5 Curry leaves slices finely -; 2 Onions finely cut lengthwise -; to fry Oil

Mamatha Rao @cook_7818437

Bangalore

An ideal snack for any occasion, its easy to prepare and is an all time favorite.To get crispy pakodas, the trick lies in the amount of water that is added to the besan/chickpeas flour.
Variations:
Onions only
Onions and grated cabbage(1:1)
Onions and chopped palak/spinach (1:1)
Onions and chopped methi/ leaves(1: ½ )
Onions and chopped mooli/white radish leaves(1: ½ )
To all of these you can add one cube of grated Amul Cheddar Cheese

Mamatha Rao @cook_7818437

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Ingredients

15 mins

2-serving

75 gmBesan Chickpeas / -
20 gmsRice flour -
1 tspRed chili (Kashmiri) -
tspTurmeric powder - ⅛
¼ tspAjwain / Carom powder -
to tasteSalt
2 tbspsCoriander leaves chopped -
5Curry leaves slices finely -
2Onions finely cut lengthwise -
to fryOil

Saved

Steps

15 mins

1

In a large bowl mix the sliced onions, sliced curry leaves, chopped coriander leaves, besan/chickpeas, rice flour, red chili (kashmiri), turmeric powder, ajwain/carom powder and salt to taste with enough water to make a stiff dough.
2

Allow it to stand for about 10 min.
3

Heat oil in a kadai. You will know the oil is hot when a small bit of the batter is dropped into the hot oil, it will immediately rise to the top. Take spoonfuls of the mixture and drop it into the oil. Deep fry on both for a couple of minutes using a slotted ladle.
4

Remove from oil and rest the pakodas on a paper towel. Allow the oil to drain.
5

Serve hot with chutney or tomato ketchup
6

Notes:Preparation for this dish can be done in advance -Step one minus the salt. Add the salt at the time of frying the pakodas(as salt causes the leaching of water in the onions)

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Mamatha Rao @cook_7818437

on January 11, 2015 16:54

Bangalore

I’m a confirmed cook-aholic and am happiest when in the kitchen cooking up a storm!I am into food photography, food styling, writing recipes and content writing. Currently I am creating recipes and food images for delightfoods.comI enjoy cooking for others and have started food blogging to share my recipes.My expertise is in Indian vegetarian cooking and includes cuisines from Mangalore, Mysore- Karnataka, Kerala, Rajasthan, Punjab, Gujarat…and some continental food. Though vegetarian food is my forte, I do cook meat dishes too!Feel free to leave any questions or comments on the blog or you can email me at curryleaf.tavern@gmail.com

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Crispy Onion Pakodas (and variations)

Crispy Onion Pakodas (and variations)

Ingredients

Steps

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