Pakoda's are spicy crispy Indian fritters served as a snack or appetizer. These are quick and easy to make. Onion Pakoda is the most common pakoda served through out India but pakodas can be made with any vegetables. Common vegetables used for pakoda are eggplant, broccoli, cauliflower and potatoes. Chickpea flour is used to make the pakoda, a little rice flour is added to this to make the pakoda crispy.
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| Onion Pakoda |
Ingredients
Onions - 4 medium sized thin sliced
Curry leaves - 4 sprigs
Chick pea flour 1 1/2 cups
Rice flour - 2 - 3 tablespoons
Chilly powder 1 -2 teaspoon
Asafoetida powder - 1/2 teaspoon
Salt to taste
Oil for deep frying the pakodas
Steps
1. Add the sliced onions in a big bowl. Add a teaspoon of salt and mix well and keep it aside for about 5 - 10 minutes. Squeeze out the water
2. Mix all the dry ingredients. Add water little at a time to make a thick batter. Add the prepared onions and curry leaves to this and mix well.
3. Heat oil for deep frying in a heavy bottom pan, When the oil gets hot add the prepared pakoda batter a teaspoon at a time. Deep fry till golden brown
Serve hot with tomato sauce or tamarind chutney
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