Onion Pakoda or garam Pakoda as we call in my house brings back fond childhood memories. This was my grandfather's favorite evening snack. He always used to buy this from a local sweet and snack shop along with butter murukku. Also this used to be a regular snack in the evening during the cricket season to munch away while cheering for the team.
This is a very quick to make snack. This recipe uses onion, but it can be substituted with a vegetable mix or any vegetable like cabbage.
Tastes delicious just the way without any dips but kids prefer to have it with ketchup.
Serves 2-4
Ingredients Required:
Onion - 1 cup, finely chopped
Salt - 1 tsp
Chilli Powder - 2 tsp
Hing - 1 tsp
Besan - 1/2 cup
Rice flour - 1/4 cup
Curry leaves - few
Ghee - 1 tblsp
Oil - to deep fry
How to make:
In a mixing bowl, take the onions and add the salt, chilli powder, hing.
Mix well with hands by squeezing the onions so it releases moisture.
Add the flours, ghee and curry leaves. Mix well. Do not add water.
Heat the oil on high heat and when hot reduce to medium.
Drop clusters of the batter with a spoon in the oil and fry till dark golden brown.
Remove from oil, and serve hot.
Notes:
Adding sambhar onions brings out the best taste and flavor but regular purple onions can be used.
Adding ghee gives a flaky and crispy crust when deep fried and also adds to the nice brown color.
Do not mix in large quantities, since it will be come hard when you fry after sometime. Mix the flour to the cut onions in batches and fry immediately.
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