Onion Pakoda

Serves 1
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Directions

  1. 1Slice onions thinly.
  2. 2Slice onions thinly.
  3. 3Slice onions thinly.
  4. 4Add chopped chilli, curry leaves, coriander, chilli powder, turmeric, cumin powder, ajwain, ginger paste, and salt to a bowl with the sliced onions.
  5. 5Add chopped chilli, curry leaves, coriander, chilli powder, turmeric, cumin powder, ajwain, ginger paste, and salt to a bowl with the sliced onions.
  6. 6Add chopped chilli, curry leaves, coriander, chilli powder, turmeric, cumin powder, ajwain, ginger paste, and salt to a bowl with the sliced onions.
  7. 7Squeeze and mix the ingredients well to release moisture from the onions.
  8. 8Squeeze and mix the ingredients well to release moisture from the onions.
  9. 9Squeeze and mix the ingredients well to release moisture from the onions.
  10. 10Add besan and rice flour to the mixture, and combine everything well.
  11. 11Add besan and rice flour to the mixture, and combine everything well.
  12. 12Add besan and rice flour to the mixture, and combine everything well.
  13. 13Mix well to coat the flour evenly.
  14. 14Mix well to coat the flour evenly.
  15. 15Mix well to coat the flour evenly.
  16. 16Do not add water, just squeeze and mix the ingredients together.
  17. 17Do not add water, just squeeze and mix the ingredients together.
  18. 18Do not add water, just squeeze and mix the ingredients together.
  19. 19Spread and drop the mixture into hot oil.
  20. 20Spread and drop the mixture into hot oil.
  21. 21Spread and drop the mixture into hot oil.
  22. 22Fry on medium flame, stirring in between, until the pakodas change color and become golden and crisp.
  23. 23Fry on medium flame, stirring in between, until the pakodas change color and become golden and crisp.
  24. 24Fry on medium flame, stirring in between, until the pakodas change color and become golden and crisp.
  25. 25Drain off the excess oil.
  26. 26Drain off the excess oil.
  27. 27Drain off the excess oil.
  28. 28Add green chutney to thick curd and mix well to prepare dahi chatni.
  29. 29Add green chutney to thick curd and mix well to prepare dahi chatni.
  30. 30Add green chutney to thick curd and mix well to prepare dahi chatni.
  31. 31Serve onion pakoda with tomato sauce and dahi chatni.
  32. 32Serve onion pakoda with tomato sauce and dahi chatni.
  33. 33Serve onion pakoda with tomato sauce and dahi chatni.

Ingredients

  • 400 grams onion
  • 400 grams onion
  • 400 grams onion
  • 3 chilli
  • 3 chilli
  • 3 chilli
  • few curry leaves
  • few curry leaves
  • few curry leaves
  • 2 tbsp coriander
  • 2 tbsp coriander
  • 2 tbsp coriander
  • 1 tsp chilli powder
  • 1 tsp chilli powder
  • 1 tsp chilli powder
  • 0.25 tsp turmeric
  • 0.25 tsp turmeric
  • 0.25 tsp turmeric
  • 0.25 tsp cumin powder
  • 0.25 tsp cumin powder
  • 0.25 tsp cumin powder
  • 0.25 tsp ajwain
  • 0.25 tsp ajwain
  • 0.25 tsp ajwain
  • 1 tsp ginger paste
  • 1 tsp ginger paste
  • 1 tsp ginger paste
  • 0.75 tsp salt
  • 0.75 tsp salt
  • 0.75 tsp salt
  • 1.5 cup besan
  • 1.5 cup besan
  • 1.5 cup besan
  • 0.25 cup rice flour
  • 0.25 cup rice flour
  • 0.25 cup rice flour
  • 0.5 cup thick curd
  • 0.5 cup thick curd
  • 0.5 cup thick curd
  • 2 tbsp green chutney
  • 2 tbsp green chutney
  • 2 tbsp green chutney
  • tomato sauce
  • tomato sauce
  • tomato sauce

Equipment

bowlchopping boardknifespoonwok

Tips

  • Slice onions thinly for uniform frying.
  • Salt helps to release moisture from the onions.
  • Rice flour makes the pakoda crispy.
  • Adding extra water makes the pakoda soft, so avoid adding water.
  • Stir in between for uniform frying.