Crispy Onion Pakodas (and variations)
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
Crispy Onion Pakodas (and variations)
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
Cooking Instructions
- 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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