Crispy Onion Pakodas/Pakoras or Kanda Bhaji or Onion Fritters Prep Time : 10 mins Cook Time : 20 mins Total time – 30 mins Servings : 2-3 persons INGREDIENTS Onion – 4 (medium sized) (thinly sliced) Chickpeas flour/besan – 1/2 cup Rice flour – 1/4 cup Red chilli powder – 1 teaspoon Turmeric powder – a pinch Ajwain or carom seeds – 1/4 teaspoon Water – approx 1/4 cup A pinch of asafoetida or hing Cooking oil for deep frying Salt to taste Directions 1 Slice the onions thinly and keep aside. 2 In a mixing bowl, combine the sliced onions, besan, rice flour, red chilli powder, turmeric powder, asafoetida, carom seeds and salt and mix well. 3 Gradually add 1/4 cup of water, mixing between each addition and mix all the ingredients well. The mixture should be dry. Ensure that the sliced onions are well coated with the flour mixture. 4 Heat sufficient oil in a heavy bottomed pan or kadai over medium heat. To check if the oil is ready for cooking, drop a pinch of the mixture into the oil. It should begin to sizzle and float immediately. 5 Slide a few portions of the mixture gently into the oil, taking care not to crowd the kadai. Deep fry them till crispy and golden brown on both the sides. Remove them with the slotted spoon and drain on absorbent paper towels. 6 Serve onion fritters hot with green chutney or tomato ketchup along with a cup of tea or coffee as an evening snack. NOTES/TIPS Always deep fry pakoras on medium to high flame to get crispy and golden brown pakoras. Low heat will make them soggy and will absorb too much oil. Do not overcrowd the kadai with too many pakoras. Add few pakoras as this helps them to cook evenly. You can also add chopped curry leaves or coriander leaves for better taste to the pakoras. The batter has to be thick and not thin. charuscuisine/crispy-onion-pakodaspakoras-or-kanda-bhaji-or-onion-fritters-recipe/
Posted on: Tue, 30 Dec 2014 02:40:08 +0000
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