The first time I made pakodas they came out surprisingly perfect. I didn't have to refer any recipe book or call up home for it. Though I was new to cooking, I somehow knew the art of making them. May be a product of hanging out in the kitchen whenever my grand mom made them?
I have many memories of eating crunchy pakodas as soon as they are fried. Hot to hold, hot to take a bite into but joyful and heartwarming. And really is there a bigger joy in life than staying home on a rainy day eating pakodas and sipping a hot cup of chai ?
- 2 Big Onions finely sliced
- 3/4 Cup Gram Flour- Chickpea Flour-Besan
- 1/8 Cup Rice Flour
- 1 tsp Red Chilli Powder
- 1 tsp Cumin Powder - Jeera Powder
- 3 Green Chillies finely chopped
- Oil for Deep Frying
- Salt to taste
- 1 tsp Chaat Masala
- In a large bowl mix together onions, gram flour, rice flour, chilli powder, cumin powder, green chillies and salt. Add a small sprinkling of water to help bring things together into a very thick batter
- Fill a medium pan half way with oil. Heat on medium- high until it reaches a deep frying temperature (To test drop a small amount of batter in the oil and it should sizzle up immediately)
- Once the oil is hot enough drop spoonfuls of the pakoda batter and fry until golden
- Serve with a sprinkling of chaat masala and a choice of chutney