July 26, 2012

Onion Pakoda

Onion Pakoda fondly called as "Bakkoda" is a south-indian savory critters - makes a great evening snack and a wonderful combo with hot cup of filter coffee especially during rainy days.

My mom makes great pakodas - they are something that I grew up with. For me, pakoda is a comfort food - reminds me of my home, my mom and the inviting smell of frying onions that fills up the entire house. I remember, how patiently I used to stand next to my mom chit-chatting with her - eagerly waiting for the first batch of pakoda to come out of the oil. Not only for its taste, I also adore how these little munchies look - for its imperfect shapes & rusticness.

Rice flour - 2 cups
Besan - 1 cup
Onion - 2 medium sized (finely chopped)
Green chillies - 3 nos (finely chopped)
Ghee - 1-2 tbsp
Hing - 1/2 tsp
Red chilli powder - 1 tsp (adjust according to your spice level)
Salt - to taste
Oil - for deep frying

Heat oil in a deep frying pan (on medium heat). Make sure that you fill atleast 1/4th of the pan with oil.

In a large bowl, mix together rice flour, besan, onion, green chillies, hing, salt, red chilli powder, salt and ghee. 

To this mixture, sprinkle very little water (as needed) mixing with your hands. It is enough if the mixture just holds together - should be really stiff & dry (you should be able to make balls out of the dough). Adding just enough water will give crispier pakodas.

Make sure that oil is at the right temperature (to check, drop a small piece of the dough into the oil and the dough should immediately come up the surface). Take about a medium sized ball of dough, use your fingers to press & drop the dough into the oil to form small, bite-sized fritters (don't bother about the shape). Do not overcrowd the oil & deep fry until golden brown.

Drain excess oil in a paper towel and serve hot.

1 comment :

  1. you are on a roll.. i am sure ur family enjoyed the snack..