Crispy Onion Pakoda Recipe with Rice Flour

Ingredients

• 1/2 cup besan gram flour
• 1/4 cup rice flour
• 1/2 teaspoon red chilli powder
• 1/4 teaspoon turmeric powder
• 1 teaspoon fennel seeds (or carom or cumin seeds)
• 1 pinch baking soda (optional)
• salt to taste
• 1 large onion (thinly sliced )
• 1 sprig curry leaves (finely chopped)
• 2 tablespoon chopped coriander leaves (or mint leaves)
• 1 teaspoon grated ginger
• 2 garlic cloves (finely chopped)
• 2 to 3 green chillies (finely chopped)
• 1 tablespoon hot oil
• water (as required (a few tbsps))
• Oil to deep fry

Instructions

1. 1

   --- Prepare the doughy batter ---

2. 2

   mix: Take a medium-sized bowl and add both the flour, spices, baking soda and salt and mix to combine.

3. 3

   add aromatics: Add the sliced onions, grated ginger, garlic, green chillies, coriander leaves and curry leaves.

4. 4

   mix: Using your hand, gently squeeze and mix the onions with the flour. Set aside for 10 minutes. The onions will release moisture, adding flavour and reducing the need for extra water.

5. 5

   heat oil: Heat enough oil in a kadai to deep fry. Spoon out a tablespoon of hot oil from the kadai and add it to the dough mixture.

6. 6

   mix: By now, the onions would have sweated and moistened the flour. Add water gradually and mix until the onions and flour come together as a thick, scoopable batter.

7. 7

   --- Deep fry ---

8. 8

   test: Fry a small test piece to check the oil temperature, then taste and adjust the salt and spices if needed.

9. 9

   fry: Wet your hand, pinch a small portion of the batter with your fingers, and carefully drop it into the hot oil. Avoid overcrowding the pan and fry in batches.

10. 10

    Fry until cooked through, turning occasionally. Since nothing is pre-cooked, keep the heat at medium so the inside cooks properly. Remove once done, as onions continue to cook after frying and leaving them too long will make them dark and bitter.

11. 11

    serve: Use a slotted spoon to remove the fritters, drain well, and place them on kitchen paper. Serve hot with a cup of chai.