Onion Pakoda

A rainy Sunday morning and afternoon, presented the perfect setting for tea and onion pakodas. I searched and found a couple of recipes online, before settling on this recipe from ‘Sumi’s Blog‘. I made a couple of minor modifications and was pleasantly surprised with how simple it was to make crisp onion pakodas.

Ingredients

• 1 large purple onion, cut into 1/2 inch strips
• 1 tbsp finely chopped coriander
• 1 tbsp finely chopped dill [since I had it at home]
• 1 tsp red chilli powder
• 1/8 tsp cumin (jeera) seeds
• 1/8 tsp fennel (saunf) seeds
• 1/2 cup chickpea (besan) flour
• 1/2 cup rice flour
• 1/2 tsp salt
• 1 tsp hot oil to mix the batter
• 1/4 cup water to mix the batter
• Oil for frying

1. Combine all the ingredients except, the oil and water in a bowl.
2. Add hot oil to the above mixture and mix in.
3. Slowly add water to the above mixture and mix until you can make small balls of the mixture without it falling apart. The mixture should however not be soggy. [Note : I did not have the patience to mix small amounts with water as listed in the original recipe but this method turned out alright.]
4. Heat the oil for frying. Make small balls of the mixture and fry.

Note : Serves 2.

I was so happy with the outcome of this recipe, my previous attempts having not resulted in such crisp and tasty fritters, that I ate them before I could think of taking a photograph.

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