How to prepare onion pakoda | Evening snacks recipes
Onion pakoda are essentially onion squanders made with gram flour (besan). You can even make these with chickpea flour. Onion Pakoda are a mainstream Indian road food also. In the same way as other Indian plans, onion pakoda is made contrastingly in different pieces of India. It is one snack that is not difficult to plan and tastes great as well. There are numerous varieties of making onion pakora in the tremendous Indian Cuisine. In this post I am sharing 2 delicious variations.
| Step 1 – Ingredients | |
|---|---|
| 2 Cups | Sliced onions |
| ½ Teaspoon | minced ginger or fine choppes |
| 2 to 3 | Chopped green chilies |
| 10 | chopped mint leaves (or) 2 tablespoons coriander leaves |
| 1 sprig | Curry leaves |
| ½ teaspoon | Salt |
| Step 3 – Ingredients | |
|---|---|
| ¼ teaspoon | Turmeric and Salt |
| 1 | Besan |
| 1½ tablespoon | Rice flour (or) Cornstarch or semolina |
| ½ teaspoon | Ajwain (carom seeds, vaamu) |
| ¼ cup | Cashews, You can also add half teaspoon garam masala |
Directions/Preparation:
Step 1: To a mixing bowl, add the above ingredients
Step 2: Mix all of them well and squeeze the onions a multiple times so they begin to release moisture. Set this aside for 3 to 5 minutes.
Step 3: Sprinkle evenly the following
Step 4: Mix everything well. You get a full dry mixture now.
Step 5: Sprinkle 2 tablespoons water each time and blend the flour to make a soggy batter. Do not pour water, simply sprinkle to get the batter right. Sprinkle more water depending on the situation.
Step 6: Heat oil in the same pan for deep frying until medium hot. Check if it is hot enough by dropping a small quantity of dough in the oil, it should ascend without cooking and not sink.
Step 7: Fry the onion pakoda till golden and crisp.
Step 8: Remove them to a colander or kitchen tissue.
Step 9: To fry the next batch ensure the oil is not very hot. Reduce the flame slightly and fry them.
Step 10: Serve onion pakoda hot. Sprinkle chat masala if desired.
