Friday, November 2, 2012

# 42 : Onion Pakoda ~ Deep Fried Onion Fritters

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 
  1. 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
  2. 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)
  3. Once the oil is hot enough drop spoonfuls of the pakoda batter and fry until golden 
  4. Serve with a sprinkling of chaat masala and a choice of chutney

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