|1.||Besan / gram flour / senaga pindi / kadalai mavu / kadale hittu 4 tablespoons|
|2.||Rice flour 1 tablespoon|
|3.||Maida 1 tablespoon|
|4.||Corn flour 1 teaspoon|
|6.||Coriander leaves, chopped, 5-6 sprigs|
|7.||Green chilies, chopped, 2-3|
|8.||Curry leaves, roughly chopped, 2 sprigs|
|9.||Ginger, chopped, 1 teaspoon|
|10.||Jeera / cumin seeds 1/2 teaspoon|
|11.||Hing few pinches|
|12.||Oil 1 tablespoon for mixing|
|13.||Oil for deep frying|
|14.||Salt to taste|
the onions into thin, long pieces.
onions, salt, coriander leaves, curry leaves, ginger, green chilies,
hing and oil to a utensil.
Mix thoroughly with a slight pressure to separate the onion layers.
Keep aside for about 5 minutes, so the water content in the onions will be released.
besan, maida, corn flour, jeera and rice flour to the onion mixture.
Mix without exerting pressure.
Sprinkle water and continue to mix only till the flour binds to the onion.
Add more flour and mix, if necessary.
Be careful about the quantity of water you add to the mixture, because excess water makes the mixture too soft.
As you mix the mixture, it will stick to your fingers, which is typical while making the dough.
The onion pakoda dough / raw mixture is ready.
oil in a kadai.
To test if the oil is adequately hot, gently drop a small portion of the dough into the oil. If it sizzles and floats, then you are ready to make the pakodas.
Take a fistful of dough and carefully drop small portions of it, one at a time, into the oil.
Set the flame to low when the pakoda turns to light golden brown.
till the pakoras turn to golden brown.
Place the onion pakodas on paper napkins to let it absorb any excess oil.
pakoda is ready.
|TIPS||How to make Onion Pakoda?|
|1.||If the quantity of the flour is less, add besan or any flour of your choice.|
|2.||If you are making onion pakoras in large quantities, dry grind, instead of cutting, the coriander leaves, chilies and ginger and then add to the onion pieces.|
|3.||If you wish add a teaspoon of garlic paste, as it is said to aid digestion.|
you want the pakoras to be more crispy for a
Fry the pakoras two times:
First time, fry till the pakoras are light golden brown. Remove and set the pakoras aside to cool.
Second time, fry till the pakoras are golden brown.