Onion Pakoda (South Indian Crunchy and Light Pakodas)

Introduce

Chef :

Rosalyn_Kitchen

Onion Pakoda (South Indian Crunchy and Light Pakodas)

#goldenapron3 #week18 #besan #chili

Ingredient

2 cups

Green Chillies (Slited Half and then cut into inch piecesl)

1 Sprig

Cooking instructions

* Step 1

Slice the onions moderately thin and add them to a bowl. Add chillies and curry leaves to the same bowl.

* Step 2

Add coriander leaves, salt and minced ginger to the bowl.

* Step 3

Nicely squeeze the onions with your fingers few times without mushing them up. Leave it aside for 5 minutes. This helps the onions to release some moisture.

* Step 4

Take a bowl. Add besan, ajwain and more salt if needed.

* Step 5

Add rice flour to the besan bowl. Add in the onion mixture. Mix everything well to coat the onions with the flour. The mixture will be fairly dry at this moment.

* Step 6

Add water 2 tbsps each time and mix the flour to make a moist mass of dough. The dough must be tight yet very moist and not soggy like batter else they absorb lot of oil while frying.

* Step 7

Heat 1 tbsp oil in a kadai until very hot. Pour this to the dough. Immediately the oil will sizzle. Mix the dough with a spoon as the oil is very hot.

* Step 8

Heat oil in the same kadai for deep frying the pakoda. Check if the oil is hot enough in the kadai by sliding a tiny piece of dough first. It has to rise and not sink in the oil. Next it should not brown too quickly. This is the right temperature. When the oil is hot enough, regulate the flame to medium high. Take a small amount of dough and make small pakoda with your fingers and slide them gently in the hot oil. Do not add too many pakodas. They should have some space to fry well.

* Step 9

While frying, flip the pakodas occasionally for even frying. Fry them till they turn crisp and golden. Then transfer them to an absorbent tissue placed into a plate.