Ingredients (1 cup = 250 ML)
2 onions thinly sliced
1 inch ginger finely chopped
2 green chilli finely chopped
few curry leaves chopped
2 tbsp coriander leaves finely chopped
¼ tsp turmeric / haldi
½ tsp kashmiri red chilli powder / lal mirch powder
pinch of hing / asafoetida
¼ tsp ajwain / caraway seeds
1 cup besan / gram flour
2 tbsp rice flour
½ tsp saltoil for deep frying
Instructions
firstly, in a large mixing bowl take 2 thinly sliced onions.
also add 1 inch ginger, 2 green chilli, few curry leaves, 2 tbsp coriander leaves, ¼ tsp turmeric, ½ tsp chilli powder, ¼ tsp ajwain and pinch of hing.
additionally, add 1 cup besan, 2 tbsp rice flour and ½ tsp salt.
combine well making sure to squeeze onions well.
without adding any water squeeze out the onions till the moisture is released.
combine till dough is formed. if onions do not release water, then sprinkle few drops of water.
take a ball sized pakoda dough and drop in hot oil. do not over crowd the oil as it wont get crispy.
fry on medium flame till the pakoda turns crispy and golden brown.
finally, drain over kitchen paper and serve onion pakoda with tomato sauce and chai.
I hope this would be your evening snack my readers. Enjoy!
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