Ingredients
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2
-
1
-
1
-
1
-
4
-
1
-
3 - 5
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1/2
-
-
-
-
-
-
-
Directions
South Indian Onion Pakodas,These crispy, spicy fritters are eaten as a snack in south India rather than as an appetizer. It is served with coffee or tea. These are generally made as small pieces and fried so that the fried surface area is more. They taste best when made with onions that have a lower water content such as red onion.,This was a great recipe! I reduced the chickpea flour by 1/4 cup and added more curry leaves that I slivered, which tasted really good in the pakodas. Thanks for sharing.,I wanted to post this recipe, but then found it in the search. First of all, this is a great recipe and this is one dish we make at home pretty regularly being South Indians. But there are a few points to remember. The quantity of onions should be a little more than what is specified, around 3 big onions should be good enough, and we can reduce the amount of rice flour to around 1/2 cup and not 1 cup as mentioned. This would be enough to bring in the crispiness. Also, in step 8, ghee can be added in the place of onions for better taste. But on the whole, this is a great recipe and something everyone should try.
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Steps
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1
Done
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Sift the Flours Together. |
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2
Done
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Rice Flour Is Available in Most Asian Grocery Stores. |
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3
Done
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Using All Chick-Pea Flour Will Make the Pakodas a Little Less Crisp. |
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4
Done
|
Rub a Little Salt Into the Chopped Onions. |
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5
Done
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This Is to Bring Out the Natural Juices from the Onions So That We Can Add Less Water Later. |
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6
Done
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Meanwhile, Heat Oil to About 350 Degrees. |
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7
Done
|
to the Onions, Add the Two Flours, Chili Powder, Grated Ginger, Green Chillies, Baking Soda, Curry Leaves and Salt to Taste. |
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8
Done
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Remove 3 Tbsp of the Hot Oil and Add to the Mixture. |
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9
Done
|
Mix Well. |
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10
Done
|
the Mixture Will Be Slightly Dry at This Stage. |
