A Popular Indian Snack...
Ingredients
Onion: 2 Big
Gram Flour/Basen/Kadala Podi: 3/4 Cup
Rice Flour: 3 Table Spoon
Chopped Green Chilly: 2
Chopped Ginger: 1 Small Piece
Chopped Coriander Leaves: 1 Table Spoon
Red Chilly Powder: 1/2 Tea Spoon
Turmeric Powder: 1/4 Tea Spoon
Asafoetida: 1 Pinch
Curry Leaves: 1 Sprig
Oil: For Deep frying
Salt
Water
Cooking Time: 15 Minutes
Method
Finely slice the onion
To this add green chilly, ginger, curry leaves, coriander leaves, gram flour, rice flour, chilly powder, turmeric powder, asafoetida and salt
Combine well with your hands and add water little by little and make a batter(medium consistency)
Preheat the oil well and then reduce the flame to medium
Add a drop of the batter into the oil. If it comes on to the surface quickly then the oil is heated enough to fry the pakodas
Using a tea spoon drop spoon full of batter to the oil and make the pakodas
Depending on the size of your kadai adjust the number of pakodas you make at a time
Do not over crowd the pakodas
Once one side is cooked and starts to change color flip and cook the other side
Drain it onto a paper towel to remove excess oil
Serve hot with chutney or sauce
Onion: 2 Big
Gram Flour/Basen/Kadala Podi: 3/4 Cup
Rice Flour: 3 Table Spoon
Chopped Green Chilly: 2
Chopped Ginger: 1 Small Piece
Chopped Coriander Leaves: 1 Table Spoon
Red Chilly Powder: 1/2 Tea Spoon
Turmeric Powder: 1/4 Tea Spoon
Asafoetida: 1 Pinch
Curry Leaves: 1 Sprig
Oil: For Deep frying
Salt
Water
Cooking Time: 15 Minutes
Method
Finely slice the onion
To this add green chilly, ginger, curry leaves, coriander leaves, gram flour, rice flour, chilly powder, turmeric powder, asafoetida and salt
Combine well with your hands and add water little by little and make a batter(medium consistency)
Preheat the oil well and then reduce the flame to medium
Add a drop of the batter into the oil. If it comes on to the surface quickly then the oil is heated enough to fry the pakodas
Using a tea spoon drop spoon full of batter to the oil and make the pakodas
Depending on the size of your kadai adjust the number of pakodas you make at a time
Do not over crowd the pakodas
Once one side is cooked and starts to change color flip and cook the other side
Drain it onto a paper towel to remove excess oil
Serve hot with chutney or sauce
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