Onion Pakoda

Crispy, sweet and spicy onion fritters
Ingredients - Serves 3-4
  • 1 cup chickpea flour (besan)
  • 1 large (or 300 g) onion, sliced
  • ¼ cup rice flour
  • 2 tsp ajwain (carom seeds), optional
  • 2-3 green chillies, finely chopped (adjust based on your spice/heat tolerance)
  • ½ tsp red chilli powder
  • 8-10 curry leaves, chopped, optional
  • a pinch of hing (asafoetida)
  • ¼ to ½ cup water
  • Salt, to taste
  • Oil, for deep frying
Steps
  1. In a deep bowl, mix the flours, sliced onion, carom seeds, chillies, red chilli powder, curry leaves and asafoetida
  2. Add water in small amounts and mix well. Season with salt. The mixture should be wet enough to form small dumplings which can hold their shape
  3. Heat oil for deep frying
    4. Use a {deep fryer} if you want to. A deep saucepan will do just as well
  4. Add a couple of spoonfuls of hot oil to the batter and mix well
  5. Drop spoonfuls of batter in hot oil and fry till browned and crisp. Make sure they don't stick to each other and have space to move around. Drain on absorbent kitchen towels
    6. To make sure the oil is the right temperature, make a small trial batch. If the oil is too hot, the fritters will be brown outside but undercooked on the inside
  6. Serve hot with any chutney or sauce
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