Onion Pakoda is an all time favourite in the family...it is nostalgic...I traverse in time backwards...When I was a kid in school and during holidays when our cousins visit us...after having a fat lunch in the after noon, due to which we all had a great nap...when we get up, sometimes it used to be cloudy and ready to pour... first few drops of rain, smell of dusty mud and at the same time blooming mysore jasmine from the backyard was so tempting...elders in the house, come with great aroma of filter coffee and fried onion pakodas...simply irresistible...Want to run back those days...sigh..I know all my family agrees with me..miss you all..I always thinks we should have never got out of those days...time should have just stopped there...
Now coming to the recipe..
Ingredients:
Besan or Chickpea Flour - 1cup,
Rice Flour - 1/4 cup,
Onion - 3/4 cup thinly sliced,
Green Chillies - 3-4 Finely Chopped,
Ginger - 1 teaspoon grated,
Curry Leaves - 8-10 finely chopped,
Coriander leaves - 1 tablespoon finely chopped,
Ajwain or Carom Seeds - 1 teaspoon,
Bio Carbonate of Soda - a pinch,
Salt,
Oil - 1 Tablespoon.
Enough oil for deep frying.
Method:
In a medium large bowl, add onions, green chillies, coriander, curry leaves, salt, carom seeds,soda and salt and let it rest for five minutes.
Add chickpea flour and rice flour and mix well.
By this time you can see that onions and herbs have left enough water to mix the flours.
Add the tablespoon of oil and mix.
If you think the flour cannot be mixed to a batter, then add a tablespoon or two of water and make it to a thick batter.
Heat sufficient oil in the frying pan and heat it to medium heat.
Now just throw the batter into the oil in small blobs..with irregular shapes and fry both the sides until nice crispy brown and remove on draining sheet.
Serve hot with chutney or sauce.
Note:
You can also add chopped mint and cashew into the batter and fry.
Now coming to the recipe..
Ingredients:
Besan or Chickpea Flour - 1cup,
Rice Flour - 1/4 cup,
Onion - 3/4 cup thinly sliced,
Green Chillies - 3-4 Finely Chopped,
Ginger - 1 teaspoon grated,
Curry Leaves - 8-10 finely chopped,
Coriander leaves - 1 tablespoon finely chopped,
Ajwain or Carom Seeds - 1 teaspoon,
Bio Carbonate of Soda - a pinch,
Salt,
Oil - 1 Tablespoon.
Enough oil for deep frying.
Method:
In a medium large bowl, add onions, green chillies, coriander, curry leaves, salt, carom seeds,soda and salt and let it rest for five minutes.
Add chickpea flour and rice flour and mix well.
By this time you can see that onions and herbs have left enough water to mix the flours.
Add the tablespoon of oil and mix.
If you think the flour cannot be mixed to a batter, then add a tablespoon or two of water and make it to a thick batter.
Heat sufficient oil in the frying pan and heat it to medium heat.
Now just throw the batter into the oil in small blobs..with irregular shapes and fry both the sides until nice crispy brown and remove on draining sheet.
Serve hot with chutney or sauce.
Note:
You can also add chopped mint and cashew into the batter and fry.
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