Recipe Index

Saturday, June 15, 2013

Onion Pakoda

2 cups chopped onion
1 teaspoon of salt
1 tablespoon of minced ginger
2 green chili or as per taste
some chopped cilantro leaves
1/4 cup cashew
2 tablespoon of clarified butter
1 teaspoon red chili powder
3 cups chick pea flour (also called besan or kadala mavu)

To the chopped onion add salt and mix, and allow it to stand covered for about 1/2 hour for it to wilt.  

After standing for about half hour add ginger, green chili, cilantro leaves, clarified butter, red chili powder and  mix add the chick peas flour and with a little water form a soft dough.  When the batter is ready start deep frying the pakodas.

To fry the pakodas, heat some oil on medium heat.  Test to see if the oil is hot enough by dropping a little bit of batter, if it comes up right away it is hot enough.  Take a little bit of the batter and drop them into the oil.  The oil should be medium heat.  If it is too hot the outside of the pakoda will burn and the inside will not cook.  While frying turn the pakodas over so that they are evenly fried all over.  When they have become golden brown and the sizzling has come down, remove them and serve.  Serve with cilantro or tamarind chutney.

Serves 4