Onion Pakodas are one of the many famous street foods of Mumbai. Simple to make, delicious to taste, this makes for an ideal snack with a cup of tea, especially in rainy/ winter season. Here’s the recipe for crispy onion pakodas.
3 large sized onions, thinly sliced (pyaaz)
½ cup gram flour (besan)
1 tbsp rice flour (chawal ka atta)
1 tsp red chilly powder (laal mirch)
½ tsp turmeric powder (haldi)
1 tsp chaat masala
1 tsp carom seeds (ajwain)
1 tbsp coriander leaves (hara dhaniya)
Salt as per taste (namak)
Oil for frying pakodas/ bhajiyas (tel)
- In a mixing bowl, add thinly sliced onions.
- Add salt, turmeric powder, red chilly powder, chaat masala and mix well.
- Cover and keep it aside for 20 to 30 minutes.
- After 30 minutes, you will observe that the onions have released water and the mixture has become moist.
- To this mixture, add besan, rice flour, carom seeds, coriander leaves and mix well.
- Do not add water.
- The moisture released by the onions is enough to bind the onions with the flour.
- Heat sufficient oil in a pan.
- Now, take a small portion of the onion besan mixture and drop into hot oil, one after the other.
- Drop 4 to 5 fritters into the oil and deep fry till they turn golden brown in colour.
- Do not add too many, at a time .
- Keep turning the pakodas in the oil and allow the pakodas to fry evenly from all sides.
- Once they are fried, take out the pakodas using a slotted spoon, and drain excess oil.
- Likewise, make the pakodas with the remaining mixture.
- Serve hot with tomato ketchup or green chutney.
- Adding of chaat masala is optional.
- You can even add chopped green chillies to the batter, though I have not added green chillies.
- Rice flour helps to make the pakodas crispy.
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