Onion Pakoda Recipe

Onion Pakoda Recipe:

For most for us Indians, the proper and comforting food throughout cold weathers or season could be a very popular and comforting Indian snack, Pakoda or Pakodi. Best enjoyed over a hot cup of tea, the cripsy and spicy Pakodi makes tea time one thing special, almost sort of a bonding time between family and friends.
Its not simply atmospheric condition or rains that makes American state crave for pakodas, I will have all year around as area unit|they're} not solely tasty however may be ready in an exceedingly bit and with ingredients that are sometimes offered within the pantry.
Prepared from a batter of besan , rice flour, onions, curry leaves and inexperienced chillis, Pakodas area unit deep deep-fried until they attain a fine looking golden brown color. each soft pakodas and exhausting pakodis  may be ready from a similar batter and its the feel of the batter that makes them soft or exhausting.

Go to any busy crossing in an exceedingly city or town and one is certain to search out streets  lined by hawkers, preparation the food right before your eyes and commerce hot pakodis. Here in Andhra, a well-liked snack that sells alright is that the the tender kind of pakodi called gatti ulli pakodi, wherever the batter is ready by exploitation little or no water. The less water wont to combine the flours, the more durable the batter is, to arrange crisp gatti pakodi which may be keep in air tight containers for many days.


1 1/2 cups Gram dal pwd
½ cup rice flour
5 green chillis, finely chopped
4 large onions, sliced
2 spring onions (optional)
2 tbsp melted ghee
15 sprigs curry leaves
salt to taste
pinch of baking soda
oil for deep frying


1Combine each the flours with salt, soda, green chillis, curry leaves and onions. Add the liquefied ghee and blend well with fingers. mix well until u have a breakable texture.

2 Add few tablespoons of water and blend well that it forms a tough batter. Don’t add too much water.

3. Heat enough oil in a very deep pan. It ought to be piping hot. Use your fingers to drop the batter within the oil to create small fritters. reduce heat to medium and deep fry until they turn golden brown. Use a ladle to stay turning the fritters in order that it cooks on all sides.

 4.Once they turn golden brown, take away them on to absorbent paper. Store in air tight containers and function evening snacks over a hot cup of masala chai.


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