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Street style crisp onion fritters

ONION PAKODA

To a bowl, add 2 cups sliced onions, ½ teaspoon chopped ginger, 3 chopped green chilies 10 torn mint leaves, 1 sprig curry leaves (torn), ½ teaspoon salt.

Squeeze up the onions a couple of times and set aside for 5 to 10 mins.

Sprinkle  ¼ teaspoon turmeric 1¼ cup besan (gram flour) 1½ tablespoon rice flour or corn starch ½ teaspoon carom seeds, ¼ teaspoon salt

Mix up everything in the bowl.

Sprinkle 2 tablespoons water and mix to make a moist dough, adding more water as required. Pour 1 tablespoon of hot oil to  the dough. Mix it well.

Heat oil in a pan until medium hot. Take small portions of dough and gently slide to the oil. Fry on a medium flame stirring occasionally for even frying.

Once golden and crisp, remove the pakoras to a steel colander or wired rack.

Serve onion pakoda hot with masala tea or coffee. Can also serve with mint chutney.

SIMILAR RECIPIES

Scribbled Underline 2

01 CAULIFLOWER PAKODA

02 CHICKEN PAKORA

03 SHRIMP PAKORA