Pyaaz ki Pakodi – Crispy Onion Fritters
- Besan – 1 1/2 cups
- Oil to fry
- Green chilies, finely chopped – 8
- Ginger – grated, 1/2 tsp
- Onions – 2, large, thinly sliced
- Oil – 2 tbsp
- Curry leaves – 1 or 2 sprigs, roughly chopped
- Salt – 3/4 tsp
- Pinch of baking soda
Method:
1.
In a mixing bowl, add sliced onions, besan, chopped
green chilies, curry leaves, salt, oil
and baking soda. Mix well. Add just 1/4 cup of water and mix well to form a
thick-hard batter. Go easy on water as onion and salt release water too.
2. In a kadai or wok, pour oil to deep fry and as soon as it is medium hot, drop small and flattish balls of the batter using your hands into the hot oil. Reduce heat to medium and deep fry till they turn golden brown. Remove using a slotted spoon into a large strainer for excess oil to drip away. Continue until all the batter is used up.
Serve hot with chutney/sauce of your choice, along with chai/coffee or juice. served them with tamarind chutney along with other sides at Iftaar
2. In a kadai or wok, pour oil to deep fry and as soon as it is medium hot, drop small and flattish balls of the batter using your hands into the hot oil. Reduce heat to medium and deep fry till they turn golden brown. Remove using a slotted spoon into a large strainer for excess oil to drip away. Continue until all the batter is used up.
Serve hot with chutney/sauce of your choice, along with chai/coffee or juice. served them with tamarind chutney along with other sides at Iftaar
3
If you do not
want to fry them, you can even shallow fry them in about 2 tbsp per batch in a
non-stick frying pan. Make sure you flatten the batter so that they shallow fry
evenly. Serve them hot.