Onion Pakoda - Recipes

Onion Pakoda

Onion-Pakoda-andhra-indian-evening-snack-item

Ingredients

Onion – 1 medium or 1 ⅓ cups thinly sliced

Green chili – 1, chopped finely

Ginger paste or freshly grated ginger – ½ teaspoon

Curry leaves – 4-5, chopped, optional

Cilantro or coriander leaves – 1 tablespoon, chopped finely

Salt – to taste

Turmeric powder – ¼ teaspoon

Red chili powder – 1 teaspoon

Coriander powder – ½ teaspoon

Carom seeds (ajwain) – ¼ teaspoon

Besan (gram flour) – ⅓ to ½ cup

Rice flour – 2 tablespoons

How To Make Onion Pakoda

Take sliced onion in a bowl.

Add chopped green chilies, cilantro, curry leaves and ginger paste.

Mix it very well.

Add salt, turmeric powder, red chili powder, coriander powder and carom seeds.

Then add rice flour and besan.

Mix it well. So all the flour and masala coat the all sliced onions. Adjust the besan quantity to coat the onions. Make sure all the sliced onion should be coated with flour.

Leave it aside for 20 minutes. By this time onion will start to leave its water. flour mixture will get wet. We don’t want to make batter so do not add any extra water. Water from onion is enough. Less water = crispy pakoda.

Heat the oil (few inches deep) in the pan on medium heat for deep frying. Once oil is hot, add spoonful of pakoda mixture. Make sure that oil is hot enough. If it is not hot then it will absorb too much oil. If oil is too hot then outer part will get burn and inside stays raw.

Fry it till it becomes golden brown on both sides. Turn them around while frying for even cooking. Deep fry few pakodas at a time. Do not over crowd them.

Then remove it on paper towel lined plate. And serve hot.