Serves 1
Directions
- 1Slice onions thinly.
- 2Add chopped chilli, curry leaves, coriander, chilli powder, turmeric, cumin powder, ajwain, ginger paste, and salt to a bowl with the sliced onions.
- 3Squeeze and mix the ingredients well to release moisture from the onions.
- 4Add besan and rice flour to the mixture, and combine everything well.
- 5Mix well to coat the flour evenly.
- 6Do not add water, just squeeze and mix the ingredients together.
- 7Spread and drop the mixture into hot oil.
- 8Fry on medium flame, stirring in between, until the pakodas change color and become golden and crisp.
- 9Drain off the excess oil.
- 10Add green chutney to thick curd and mix well to prepare dahi chatni.
- 11Serve onion pakoda with tomato sauce and dahi chatni.
Ingredients
- 400 grams onion
- 3 chilli
- few curry leaves
- 2 tbsp coriander
- 1 tsp chilli powder
- 0.25 tsp turmeric
- 0.25 tsp cumin powder
- 0.25 tsp ajwain
- 1 tsp ginger paste
- 0.75 tsp salt
- 1.5 cup besan
- 0.25 cup rice flour
- 0.5 cup thick curd
- 2 tbsp green chutney
- 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.
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