Serves - 4
Ingredients
Onion - 2 medium sized
Besan Flour - 1/2 cup
Rice Flour - 1/2 cup
Green Chilly - 1 - 2 no
Ginger - 2 inch piece
Garlic flakes - 3 - 4 no
Red Chilly Powder - 1 tsp
Asafoetida/Hing - 1 pinch
Ghee/Clarified Butter - 1 tsp
Curry Leaves - handful
Coriander Leaves - handful
Salt for taste
Oil for deep frying
Preparation
Salt for taste
Oil for deep frying
Preparation
- Cut the onion to thin slices.
- Chop the green chillies into thin circles.
- Chop and crush the ginger and garlic.
- Finely chop curry leaves and coriander leaves.
- Place the onion in wide mouthed vessel. Add the rice flour and besan flour to it.
- Next add the chopped green chillies, ginger, garlic, curry leaves and coriander leaves.
- Add the red chilly powder, salt, ghee and hing to the mixture.
- Mix everything together, check salt and leave it aside for about 15 - 20 minutes .
- By this time the onion and salt would have released water and this would be enough to bind the contents. Knead the contents well.
- Heat oil in a kadai, when it is piping hot carefully drop small portions of the mixture into the oil.
- Using a slotted laddle slowly turn the pakoda pieces so that it gets cooked on all sides.
- When they turned golden brown and looks cooked remove them out of the oil, drain the excess oil and place it in a kitchen tissue.
- Serve hot with some piping hot coffee.
- Do not add any water to bind the mixture. The water from onion and salt would be more than enough.
- You can also some fennel seeds to the mixture. It adds some extra flavor.
- You can either drop slightly bigger portions or small portions depending on the size of pakodas you need.
- Carefully drop the mixture because the oil is super hot.