Onion Pakoda (South Indian Crunchy and Light Pakodas)
Onion Pakoda (South Indian Crunchy and Light Pakodas)

Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a special dish, onion pakoda (south indian crunchy and light pakodas). One of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Onion Pakoda (South Indian Crunchy and Light Pakodas) is one of the most favored of current trending foods on earth. It is easy, it is fast, it tastes yummy. It is appreciated by millions daily. They are nice and they look fantastic. Onion Pakoda (South Indian Crunchy and Light Pakodas) is something that I have loved my entire life.

To begin with this particular recipe, we must prepare a few components. You can cook onion pakoda (south indian crunchy and light pakodas) using 10 ingredients and 11 steps. Here is how you can achieve it.

The ingredients needed to make Onion Pakoda (South Indian Crunchy and Light Pakodas):
  1. Prepare 2 cups Onions (Thinly Sliced)
  2. Prepare 1 1/4 cup Besan (Gram Flour)
  3. Make ready 1 tbsp Rice Flour or Corn Flour
  4. Make ready To taste Salt (As required)
  5. Take 1 tsp Ginger (Minced)
  6. Get 1/4 tsp Carom Seeds (Ajwain)
  7. Take 3-4 Green Chillies (Slited Half and then cut into inch piecesl)
  8. Make ready 1 Sprig Curry Leaves (Chopped)
  9. Prepare 2 tbsp Coriander Leaves (Chopped)
  10. Take As needed Oil (For Deep Frying)
Steps to make Onion Pakoda (South Indian Crunchy and Light Pakodas):
  1. Slice the onions moderately thin and add them to a bowl. Add chillies and curry leaves to the same bowl.
  2. Add coriander leaves, salt and minced ginger to the bowl.
  3. Nicely squeeze the onions with your fingers few times without mushing them up. Leave it aside for 5 minutes. This helps the onions to release some moisture.
  4. Take a bowl. Add besan, ajwain and more salt if needed.
  5. Add rice flour to the besan bowl. Add in the onion mixture. Mix everything well to coat the onions with the flour. The mixture will be fairly dry at this moment.
  6. Add water 2 tbsps each time and mix the flour to make a moist mass of dough. The dough must be tight yet very moist and not soggy like batter else they absorb lot of oil while frying.
  7. Heat 1 tbsp oil in a kadai until very hot. Pour this to the dough. Immediately the oil will sizzle. Mix the dough with a spoon as the oil is very hot.
  8. Heat oil in the same kadai for deep frying the pakoda. Check if the oil is hot enough in the kadai by sliding a tiny piece of dough first. It has to rise and not sink in the oil. Next it should not brown too quickly. This is the right temperature. When the oil is hot enough, regulate the flame to medium high. Take a small amount of dough and make small pakoda with your fingers and slide them gently in the hot oil. Do not add too many pakodas. They should have some space to fry well.
  9. While frying, flip the pakodas occasionally for even frying. Fry them till they turn crisp and golden. Then transfer them to an absorbent tissue placed into a plate.
  10. Continue to make more onion pakoda in batches with the rest of the dough.
  11. Serve onion pakoda hot with a cup of tea or coffee. You can also serve them with ketchup or any sauce or chutney of your choice.

So that is going to wrap this up for this special food onion pakoda (south indian crunchy and light pakodas) recipe. Thank you very much for reading. I’m sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!