Onion Gatti Pakoda

Name: Onion Gatti Pakoda
Total time: 1200 s
Yield: 10 peoples
Cuisine: Indian
Ingredients: 250 g onion; 500 g gram flour; 2 green chilies; 2 tbsp chopped coriander leaves; 2 tbsp chopped mint leaves; 1 tbsp crushed garlic; 1 tbsp crushed ginger; 2 tsp salt; 1/4 cup rice flour; 1/2 tsp asafoetida powder; 1/4 tsp baking soda; 1 tsp fennel seeds; 3 tbsp oil; 3 cups oil for deep fry

Muniswari.G @muniswari_0205

Chennai

#CA26 These Onion gatti Pakoda are delicately light, crunchy & crispy with a hint of natural sweetness and spiciness in every bite. Also known as Onion gatti Pakoda, these super addictive and delicious tea time Snack bites are made with gram flour, spices, herbs and loads of onions. A big bowl of crunchy onion pakoda, chutney, some piping hot Masala Chai or filter coffee on the side, raindrops and soft music playing in the background, you reach food nirvana!! This is the magic of humble pakoda.

Muniswari.G @muniswari_0205

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Ingredients

20 minutes

10 peoples

250 gonion
500 ggram flour
2green chilies
2 tbspchopped coriander leaves
2 tbspchopped mint leaves
1 tbspcrushed garlic
1 tbspcrushed ginger
2 tspsalt
1/4 cuprice flour
1/2 tspasafoetida powder
1/4 tspbaking soda
1 tspfennel seeds
3 tbspoil
3 cupsoil for deep fry

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Steps

20 minutes

1

You can use any variety of onions to make this snack – be it red onions, yellow onions or white onions. Just make sure to slice the onions thinly to get a crisp texture. I always use a chef’s knife to slice the onions thinly. You can also use a food processor.
2

Slice onions evenly and thinly and put in mixing bowl. Add 1 to 2 chopped green chilies. If you do not have green chilies, then add ½ teaspoon red chili powder. You can also add chopped coriander leaves or mint leaves, if you like. Add the spices – 1 teaspoon fennel seeds, baking soda, asafoetida (hing) and salt as required. Asafoetida is optional and can be skipped for a gluten-free pakoda. You can even use gluten-free asafoetida
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4

Then add rice flour, oil, 2tbsp water mix everything well...
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Cover and keep the mixture aside to marinate for 15 to 20 minutes.After resting the mixture for 15 to 20 minutes, when the onions release its juices, then you can add the gram flour (besan) as shown in the following step. Do not add any
additional water. Do not knead the flours into the onions. Just mix it into a near crumbly mixture.
7

Into very hot oil in a Kadai squeeze little blobs of the mixture, squeezing out the mixture with fingers. Let the Pakora fry on medium flame until it starts to change colour and becomes hard. This Pakora takes some time to cook well. Do be patient.
8

As soon as the colour of the Pakora changes and it gets firm, raise the flame and fry for one more minute, the Pakora will leave the oil it has absorbed and turn crisp. Take out quickly and spread on a colander. Hot Pakora may appear to be soft. As it cools down the Pakora gets hard.
9

At the end, fry the Curry leaves from the 3 sprigs to a nice brown and sprinkle over the Pakoras. This Pakora can stay fresh up to 2 days, especially during winter..
10

Enjoy hot with a cup of tea or filter coffee