Onion Pakora

Ingredients

• 3 Onions (thinly sliced (approx 1/8 inch))
• 1 cup Besan or Gram flour
• 3 tablespoon Rice Flour
• 2 teaspoon Chilli Powder or Paprika
• a pinch Hing or Asafoetida
• 1/4 teaspoon Ajwain
• 2 teaspoon Salt
• 1/2 tbsp Ginger Garlic paste
• a pinch Baking Soda
• 1 1/2 cups Oil (for deep frying)

Instructions

1. 1

   Slice Onions: Thinly slice onions and soak in some water. Keep aside.

2. 2

   Pakoda Batter: Drain the onions and place them into a bowl. Add gram flour, rice flour, chilli powder, hing, ajwain, salt, ginger garlic paste and baking soda. Toss the onions in the dry mixture and smash them with your hands. Wait for a few minutes and toss once or twice. The onions will start releasing water and the dry batter will convert into a semi wet mixture. Add just a tablespoon or so of water if required to create a thick-ish coating around the onions.

3. 3

   Heat oil in a deep pan or kadai over medium flame. To check if the oil is hot enough, drop a small piece of onion into the oil. It should quickly float to the top.

4. 4

   Fry Pakodas: Gently drop lime sized battered onions into the oil. Don't overcrowd. Fry on a medium flame to ensure the pakodas are cooked from inside. This will take about 3-5 minutes.

5. 5

   Strain and Serve: Using a skimmer, remove the pakoda and drain the excess oil. Move to a paper towel and let the remaining oil soak onto the paper towel. Sprinkle some chaat masala on top and serve hot!