Pakoda/Onion Pakoda Recipe
Servings: 15 -20
Ingredients
- Chickpea flour/Besan flour- 2 cups
- around 100 gms
- Rice flour- 1/4 cup
- Medium sized onions- 6 no.
- Green chillies- 4 to 5
- Coriander seeds- 1 tsp
- Turmeric powder- 3/4 tsp
- Salt- 1 tsp
- Curry leaves- few
- Coriander leaves- handful
- Cooking oil- enough for deep frying
(I have not shown chickpea flour and rice flour in picture)
Instructions
Preparation
- Slice the onions lengthwise, chop curry leaves, coriander leaves, green chillies finely. Keep them aside.
- Powder coriander seeds coarsely and keep it aside.
Method
- In a large mixing bowl add sliced onions, chopped curry leaves, coriander leaves, green chillies, powdered coriander seeds, salt and turmeric powder. Mix it well with your hands. Onion when mixed with salt oozes out water. This water itself is enough to prepare the batter. (It looks as below)
- Now add chickpea flour, rice flour and baking soda, mix well with your hands. Do not add additional water.
- Heat a heavy bottomed kadai adding cooking oil. When oil gets heated, take a lump of pakoda batter and drop small amount of it in to the water. Making shape is not necessary. Onion pakodas are actually shapeless.
- Fry the pakodas in low flame till golden brown and drain them on tissue paper. Make pakodas in batches with rest of the batter.
- Serve onion pakodas with a cup of hot tea....It tastes yummmmmmmmmmmmm.......
Note:
- Do not add water to the pakoda batter, water makes the pakodas soggy.
- If you want more spiciness, you can add red chilly powder too.