Ingredients | |
---|---|
1 cup | Gram flour |
½ cup | Rice flour (add 3 tbsp along with this) |
¼ teaspoon | Baking soda |
1¼ teaspoon | Salt |
3 tablespoons | Ghee / vanaspathi (room temperature) |
¼ cup | Water |
1 cup | Onion (cut lengthwise) (medium) |
2 | Green chili (finely chopped) (medium) |
5 cloves | Garlic (crushed) |
1 tablespoon | Ginger (crushed) |
1/2 teaspoon | Cumin seeds |
1/2 teaspoon | Fennel seeds (optional) |
1/4 teaspoon | Asafoetida powder |
¼ teaspoon | Turmeric powder |
1/2 teaspoon | Red chili powder (spicy) |
3 cups | Oil (for deep frying) |
30 | Curry leaves |
a little | Coriander leaves (optional) |
(Onion Pakora / Onion Pakodi / Onion Pakoda / Ulli Pakodi / Pakora / Pattanam Pakoda / Sweet Stall Pakoda/ Garam Pakoda)
Lets see how to make Onion Pakoda…
1. If ghee or vanaspathi is cold, just bring them to room temperature.
2. Cream ghee or vanaspathi with baking soda until its well blended.
3. Combine gram flour, rice flour, turmeric powder, red chili powder and salt. Add this to the creamed fat and mix to form a crumbly textured flour.
4. To this, add onions, chopped chilies, curry leaves, cumin, fennel, asafoetida, crushed ginger and garlic. Mix well to coat the flour mixture on all sides.
5. Slowly add water as you knead and form a stiff dough. It should look like a thick mass, but not too sticky.
6. Meanwhile heat oil in a kadai(medium high flame). When its ready, try a sample first. Fry till golden on all sides, cool and wait for 10 minutes. Now taste it to check whether its crunchy enough.
Possible mistakes
a. If oil temperature is too low, the dough would actually sink and if you still keep frying, it would suck too much oil. Will melt and mess your oil. Remedy — No escape, let the oil cool completely, drain the wastage and start again.
b. By mistake if you add more water and if the dough looks too soft then you would end up making medhu pakodas. Its OK, but in order to make them crispy, the dough should be just about firm. Remedy— Add extra rice flour, adjust salt and try again.
c. If you fry them too long expecting them to turn crispy, you will end up having very hard (rock)pakodas. Please do not keep them too long, when they are evenly browned, the vigorous bubbles will settle and that’s the key to remove.
Some Pakoda recipes to try..
7. Now that everything’s perfect, go ahead and drop little portions in the hot oil and deep fry. Drain excess fat in a paper towel. Cool completely and then store in air-tight box for up to a week.
Notes
- Makes about 1 kg or 2 pounds (approx).
- When made right these should stay crisp for 4 to 5 days and slowly become soft after that.
- Cashews can be added for extra rich savoury treat.
- You may add mint leaves which gives a nice twist in taste.
- That Ghee is a must to keep it crispy.
63 Comments
The Onion pakodas look really enticing. Now that the monsoon is here, the evenings (especially those of the weekends) call for such hot and spicy pakodas.. What could be better than just sitting by the balcony and enjoying the rains sipping hot tea and onion pakodas. Thank you so much for the recipe 🙂
Thanks Mr. Amit, ohhhh yeah love that sip of coffee with crisp hot pakodas… nostalgic!
I love all your recipes, thank you so much for inspiring so many people including me to be a good/great cook!Appreciate it:)
Hi Mullai,
I have tried some of ur recipes and love it . Infact I have been searching for this recipe for a very long time and it is superb. Thanku for sharing this with all of us.
Pari.
Dear Mullai ,
Can Corn flour be a substitute for rice flour ?
Regards.
Definitely a no for this recipe. You may add little but cannot really substitute for rice flour. Thanks.
Mullai tried it…cameout superb. Thanx dear for sharing. Planning to try kavi’s pakoda proportion too.
Hi Mullai.. Please reply.. how can i measure 1 cup? i am very new to cooking. i couldnt understand 6 oz and 8 oz mentioned in your comments. can u pls help me out vth this… Regards, Sowmya
Sowmya,
In the U.S., one standard cup contains 8 fluid ounces and thats the standard measure i follow.
http://en.wikipedia.org/wiki/Cooking_weights_and_measures
Hello Mullai,
Wow Kodi namskaram I tried and it came out awesome. The pakoda we get/eat in Chennai is always one of my favorite, I am so glad I could make such a wonderful Pakoda, the recipe that I was searching for last 8 yrs! Thank you very much for the recipe.
Dear Mullai,
I’m from pakistan. I love to cook. Just got to look at ur site…and had to register immediately…for everything was just so in sync!…the recipes…the presentation…the measurements…everything!
I’m going to make these pakoras in Ramadan inshAllah. Lets see how they turn out…..from ur postings it seems very tempting n mouth watering 🙂
Good going!
Prayers n blessings for ur hard work and passion!!!
Cheers!
Hello Lyla, good luck with your try. Catch you soon munching those pakodas…
Yesterday i tried this & it came out really gud.Thanks for sharing.
hi mullai,
last weekend i made it,it was very crispy and delicious.
thanks a lot.
you rock
Hi Mullai! i tried..it came outfantastic..Thanks a lot dear
hi mullai,
i m a new member from new delhi,india.
i tried pakora recipe today.you have explained all steps very nicely,that i followed perfectly well.
however they remained soggy inside even though they were crisp outside.please tell me how to cook them perfectly from inside also?
thanks,
prachi
Prachi,
If the oil temperature is too high, then the outside gets cooked quickly leaving the inner stuff uncooked and soft. Pls read the tips under this recipe and also check the comments which have been replied. Some common mistakes and tips have been already discussed under the recipe. Thanks.
hi i made pakoda last long weekend.its very nice and tasty.we enjoyed with pakoda.thaks for you effort .keep it up.your family so blessed with your recepi too.
Hi Mullai,
I have visited this site many times but was lazy to register and create an account.
But after preparaing the Pakodas as per ur instructions I felt I shud definitely appreciate u……The measurements are very perfect.
The pakodas were very tasty…
Hats off to u
Cheers
Manu
hello mullai, tried out pakoda yesterday cam out superb..adyar anandha bhawan pakoda madhiri vandhudhu…super..thank u..jus wanted to share tis pic which i took yesterday
I tried this recipe. It came good..Attached the photo of the pakoda that came.
Adding butter – came without Oily. Thanks for recipe.
Indhumathi, good to know that it turned great, picture speaks your perfection. As far as I know those lala stores use vanaspathi for making this instead of butter but hey.. whichever works for you is fine too. Thanks for your feeddback and tip.
I just made this mullai. Very crispy and tasty too. I used to add more rice flour so far thinking that it will increase crispiness, but this time I used your measurements excatly and the pakoda was perfect.
Ma’am onemore thing…Everything came fine, but the last batch was soggy, also i added rice and besan flour again but this didn’t help for me just 6-7 pieces waste aayiduchi doesn’t matter. Anyhow finally i learnt how to make pakodas. Mattrabadi everything came perfect as shown in the pic’s. Thanx again.
Have a great day
Ma’am just made and turned out excellent…Tastes like store bought one. Waiting for my hubby to taste….Thanks for your receipe
Have a great day
Mullai ma’am which brand of besan flour is good to use.
Have a great day
Hi Mullai,
I tried the pakoda yesterday…it came out perfectly.
Keep up your great work…your proportions are just perfect..thanks to your site i’ve developed lotsa interest for cooking 🙂 even my mom is surprised.
-Preethi
Hello Mullai,
I tried this today.
came out very well.
All the appreciation goes to you.
thank you so much for sharing these recipes.
thanks,
Thiya
hi
I make the same way except that i add some mint leaves and red pepper flakes instead of red chilly powder and also some garam masala powder.
hi Mullai superb recipe with perfect measurement of ingredients tried it came out well …thanx a lot for such good recipes……
Hi Mullai, When we mention tsp or tbsp how should we measure it, heaped or leveled? Will be of use when postig recipes…
Its not heapful unless otherwise stated.
Thank you…
Hi Mullai, I thought of trying pokadas today but i have few doubts in your receipe ,actually in 3rd line you wrote "Add this to the creamed fat and mix to form a crumbly textured flour" so what is the creamed fat means and one more question in ingrdients you said "½ cup Rice flour (add 3 tbsp along with this)" i dont understand how much we have to add rice flour its 1/2 or 3 tbsp. sorry for asking those silly questions..i'am very weak in cooking.please bear me.waiting for your reply.
Thank you in Advance.
Baking soda added to vanaspati and creamed — this is creamed fat. Regarding rice flour.. you need to use (1/2 cup + 3tablespoon). These are exact measures and its quite hard to put them in fractions. Hope this helps.
Thank you soomuch Mullai.Will do it today and let you know how it came.
Pakodas came out very crispy.thank you soomuch.
Mullai pakodala engayo thappu pannitaen. I dint get the shape like yours. Its crispy but pirinchu pirinchu poidichu. Will try it on more time and let you know. The taste is very good. But it intake lots of oil. I asked my friend and she told me to add just 1T(table spoon) ghee. Will it work for me? VIJI
Vijitha, once you add the onions to the flour, it will start to release water in addition to the quantity you add. So… have to fry them soon, the more they soak, the more crumbly it will result. Actually I use this proportion and works for me. Try what your friend suggested and see if that works for you. My recipe will work for storing them for a week. Less fat and more water will make it soft and will be good for immediate consumption only.
Ok Mullai. Thanks. Will try it next time and let you know..VIJI
simply superb…. i tried this and it tastes perfect…. crispy thanks Mullai 🙂
Regards,
Ramya
Intha things ellam thedi vanga muthal i will be half dead… cant wait to try yet… goin to make during chinese new year… woohoo……. Thank you Looks so tempting….
asathiteenka…ennodafav …Romba thanks ..very good one
Dear Mrs.Mullai,
I am a big fan of yours.You are awesome.And I appreciate the efforts and lengths you have gone to give these wonderful recipes.You really have amazing patience to answer each and every doubts.I have registered just today but have been visiting this site every day for about a year now.
I love the photos and detailed cooking instructions.I particularly want to thank and appreciate the time you take to present the recipes.Yours is one site that makes people visiting for the first time to come and visit again and again.You love what you do and that reflects in your postings.Thank you once again for your good work.You are the best.
Love,
Sam
Samantha, thanks a bunch..,that was so nice of you, to drop a motivating feedback. Really appreciate this.
Mom made it & i’m having it now. An excellent dish.
Lucky Mehna, umm.. mom making it.. Enjoy.
Hi mullai, is your 1 cup measurement equal 8 oz or 6 oz ?
Thanks-sujatha
Its 8 oz for all my recipes.
Mullai,
unga details paathu asandhu poyiten. No one can miss the consistency and the proportion detailed in this recipe. I feel like I can make Krishna sweets pakoda using your recipe.
Keep up your good work and keep posting new recipes..I am addicted to your site nowadays..
Hi Abhi,
Thanks!! still browsing?? go grab your pots and pans and start making it. Enjoy a nice cup of tea with these!!
Mullai,
Enakkum samaikanum nu aasai thaa, but there is no one to eat. My hubby is telling that everyday I am making delicious food like hotel after seeing your recipes and making him fat. Paarunga nallaa samai chaalum thappu..
A Big thanks to all my fans and friends out there. Just sharing my passion with you all. Have fun cooking !!!
Mullai.
Hi Mullai. thanks for sharing this recipe.I browsed all sites everytime . after visiting ur site am not going to any other food site.
hi mullai i was waiting for this recipe. thanks a lot
Hi Mullai. thanks for sharing this recipe. I tried it but every time the end product will be very soft. But taste good.Now i can try it in ur way.VIJI
I am a BIGG fan of you… to be very frank with you , after visiting ur site am not going to any other food site….i see ur site once (atleast) in a day… I appreciate all ur efforts…. thanks
Hi Mullai,
Like all the other street side items this one is always a hit. Good that you chose this. The sad part is I couldn’t see the picture. But, I could see someother pictures by simply clicking. I couldn’t see some by doing the same. Very busy these days… Inviting friends everyday for dinner… Will register asap. What is gonna be the Pongal special recipe?
Regards,
Sugan.
Hey Mullai,
I am new to this site and
i browsed ur site its awesome!!!
Mullai mam,
asathurenga ponga!! u rock!!
We speak abt ur talent and ur hardwork in all our ladies potluck.
Evereyone likes u so much!!
We all stay in Michigan.
pathu, unga veetu vasanaila nanga ellam oru naal sollama vanthudaporam!!
Keep ur good work!!
MAy God bless ur family!!
Ayesha
Ayesha, romba nandri!! you girls are always welcome. I'm from Livonia, where are you girls from????
Wow Livonia va!! we’re all from farmington!! we stay so close!!
Smiles
Ayesha