Crispy and crunchy onion Pakoda
These pakoda will taste amazing with hot cup of tea on rainy days/Winter days . Mostly we bought this in India at street shops. My husband’s favorite snack. Tried it at home , it came out almost similar to street style. When I started making it , I thought finally it will come out like usual onion pakora 🤣...
Recipe ✍🏻
Ingredients :-
✔️Besan/gram flour - 2 cups
✔️Rice flour - 1 cup
✔️Onion, thinly sliced - 1/2 cup
✔️Curry leaves , finely chopped- 1/4 cup
✔️Ginger, minced - 1 tbsp
✔️Green chilli , finely chopped- 1tsp
✔️Fennel powder- 1 tbsp
✔️Red chilli powder- 1 tsp
✔️Ghee - 2tbsp
✔️Salt to taste
✔️ Oil for deep fry
Preparations:-
✔️In a large mixing bowl, add rice flour and besan. Mix it well.
✔️Add sliced onion, ginger, green chili, curry leaves , fennel powder, red chilli powder, warm ghee and salt. Mix well or until to form a crumbly textured flour.
✔️Adding warm ghee or butter into the mixture makes it more crunchy .
✔️ Slowly add water (use less water) as you knead and form a stiff dough. It should look like a thick dough, ( for example chapati dough/Murukku dough/iddiyappam dough ) but not too sticky.
✔️ Meanwhile heat oil in a wok/kadai.
✔️When its ready, drop little portions in the hot oil and fry until golden brown.
✔️Drain excess fat in a paper towel.
✔️Cool completely and then store in air-tight box for up to a week.
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