By: Payal
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Crisp on the outside, soft on the inside and easy to put together - onion pakoda is one of the common snacks people turn to when it rains. It uses basic ingredients and comes together quickly.
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Whether you call them onion bhajiyas, pyaz ke pakode, or simply fritters, this is a snack many associate with monsoon evenings and a hot cup of tea.
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This Onion Pakoda Recipe uses gram flour, rice flour, and a few everyday spices. You can pair it with green chutney, tamarind chutney or ketchup, depending on your preference.
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2 cups besan (gram flour)
1/2 cup rice flour
1/2 teaspoon salt
1/2 teaspoon ajwain (carom seeds)
1/2 teaspoon ginger, grated or finely chopped
2 teaspoons red chilli powder
1 green chilli, chopped
1 cup fresh coriander leaves, chopped
1 cup water (adjust as needed)1/2 cup oil for frying (plus more if required)
6 medium-sized onions, thinly sliced
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In a bowl, add besan, rice flour, salt, ajwain, ginger, red chilli powder, baking soda and chopped green chilli.
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Mix well and add the coriander leaves.
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Slowly add water to make a thick batter, stirring continuously to avoid lumps.
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Heat oil in a deep-frying pan. Dip onion slices into the batter and coat them well.
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Drop the coated onions into the hot oil and deep-fry on a medium flame until they are golden and crisp.
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Remove to kitchen paper and serve hot, garnished with green chillies, and accompanied by a side of tomato ketchup.
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