Description
An easy to do tea time snack.
Pakoda/Pakora
| Ingredients | |
|---|---|
| ¾ cup | Rice flour |
| ¼ cup | Besan |
| ½ no | Red onion (cut into lengthwise) |
| 2 no | Green chilli(chopped) |
| 3 clove | Garlic(crushed) |
| 1 inch | Ginger(crushed) |
| 15 nos | Curry leaves |
| 3 stks | Cilantro(chopped) |
| ¼ tsp | Turmeric powder |
| ¼ tsp | Baking powder |
| 1 tsp | Sombu/aniseeds |
| 1 cup | Oil (for deep frying) |
| 10 ml | Water (approx for mixing) |
Instructions
Mix all the ingredients in a wide bowl. Sprinkle water little by little till the mix thickens. Don’t add more water. The mix has to be little bit dry. Otherwise you can’t get crunchy pakoda.
Heat oil in a kadai. Take the mix by spoon or by hand and drop little by little. Fry till it becomes golden brown. Remove from kadai. Serve hot. Fry in batches. You can store this for 3 to 4 days.
Notes
Use only red onions to get crispy pakodas.
Source
My creation
Comments
3 responses to “Onion pakoda”
kavi, tried and cameout nice. crispy for couple of days. But i omitted the baking soda which tends to soften the pakoras. Thanx for sharing and nowadays missing your recipes.
Try soon & let me know sugan…i’m waiting for ur feedback.
A different version it seems,Kavi… Rice flour is more… A shop used to carry this in our native which was my all-time favourite… will try this…