ONION PAKODA/ CRISPS
I like onion no matter how it is incorporated. For people like me they definitely love this recipe. This is not like our regular onion pakoda. Very light-crispy-crunchy and flavorful recipe. You must try this. Use Red-Onion particularly, for this recipe that really gives you the exact crunch.
Secret….SSSHHH my HUBBY’s all-time-favorite
Ingredient:
Kadala Mavu/ Chick pea Flour – ½ cup
Red chilli powder – ½ tsp
Cumin powder – 1 tsp
Asafetida – 1 tsp
Baking soda – ½ tsp
Salt – as req
Water – as req
Thinly julienne sliced onions – 1 cup
Coriander leaves-finely chopped – ¼ cup
Cooking oil – as req (for deep frying)
Procedure
Step 1:
In a wide mixing bowl add all the ingredients except oil, water. Incorporate everything well
Step 2:
Since we are adding onions, the mixture should be lightly wet. Sprinkle some more water (be very careful- very little) and mix it well. The texture should be lightly crumble like here and there. Exactly should be little sticky but crumbled.
Step 3:
Meanwhile heat the oil to deep fry. Once the oil get hot sprinkle the pakoda mixture over the hot oil (one batch at a time) and allow it to cook for few mins and gently turn the other side for few more minutes.
Once the sizzle sounds off you can take off the pakodas from the oil and place over the kitchen towel or tissues to take off the excess oil (since we are adding a very little amount of baking soda that helps to observe the oil)
Serve hot and njoy with a cup of fliter-coffee.
