onion pakoda

onion pakoda...

ingredients (measuring cup used, 1 cup = 250 ml)

• 2 medium onions, thinly sliced or ½ cup tightly packed thinly sliced onions or 100 grams onions
• ½ cup besan/gram flour, 56 grams
• ¼ cup rice flour, 30 grams
• 2 tablespoon chopped coriander leaves/dhania patta
• 1 teaspoon chopped curry leaves or 7 to 8 chopped curry leaves/kadi patta,
• ½ teaspoon fennel seeds/saunf
• a pinch of turmeric powder/haldi
• ¼ teaspoon red chili powder/lal mirch powder
• 1 or 2 green chilies, chopped                                             
• 5 tablespoon water or add as required
• salt as per taste
• oil for frying (can use peanut or sunflower oil)

how to make the recipe:

1. take ½ cup besan and ¼ cup rice flour in a mixing bowl.
2. add onions, spices, herbs and salt, except oil.
3. then sprinkle 3 tablespoon water all over.
4. mix well. cover and keep aside for 15 to 20 minutes.
5. the onions will release their juices and the batter will become more moist. then add 1 to 2 tablespoon more water and mix well again. i added 2 tablespoons water. i usually keep the batter more moist than what is the norm for this recipe. as i feel some moisture helps in making these pakoras not too dense. the batter has to be of a thick dropping consistency.
6. heat oil for deep frying in a kadai or pan. when the oil becomes medium hot, drop spoonfuls of batter in the kadai.
7. flip each pakora when they become pale golden.
8. continue to fry till the pakoras are golden and crisp, turning over them as required.
9. once they are fried to perfection, then remove them with a slotted spoon.
10. keep onion pakodas on kitchen paper towels so that extra oil is absorbed. fry in batches this way.
11. serve onion pakoda hot with tomato chutney, coconut chutney, mint chutney or tomato ketchup