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Onion Pakoda

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Prep Time 3 minutes
Cook Time 7 minutes
Total Time 10 minutes
Servings 2

Ingredients
  

  • Besan Gram Flour - 1 Cup
  • Rice Flour - 1 Tbsp
  • Red Chilli Powder - ½ tsp adjust per taste
  • Salt - ½ tsp adjust per taste
  • Asafoetida - ¼ tsp
  • Jeera Powder - ¼ tsp Optional
  • Onion - ½ medium very thinly sliced
  • Curry leaves - 1 sprig
  • Oil - 2 Tbsp + For frying
  • Water - as needed

Instructions
 

  • First add the besan flour, rice flour, chilli powder, salt, asafoetida, jeera powder to a large mixing bowl and mix well.

    pakoda pakoda
  • Add the sliced onion, curry leaves to the flour mixture. Now heat the oil in a pan / kadai for frying the pakoda. Once the oil is hot, take 2 Tbsp of the hot oil and add to the flour mixture. Carefully, without burning your fingers, mix everything together.

    pakoda pakoda

    pakoda pakoda
  • Now, sprinkle very little water over the mixture just sufficient to bring all the ingredients together.

    pakoda pakoda
  • In batches, add the onion flour mixture to the hot oil by gently breaking them apart. Fry in medium flame until nicely golden brown.

    pakoda pakoda
  • Drain the excess oil on a paper napkin and serve hot.
    onion pakoda onion pakoda

Notes | FAQ

- The onion should be sliced very thin for getting the right texture. My MIL uses a slicer used to make chips. I used a very sharp knife for slicing.
- Rice flour is added to give a slight crispness to the pakoda. I recommend adding it, however you can skip it if you don't have it handy.
- Hot oil is added to the flour to get a soft pakoda. If not added, the pakoda could turn out very hard to bite into.
- Add just little water to bind all ingredients together. Do not add more water. The pakoda will absorb more oil.
- While mixing the batter, do it gently and also do not over mix the batter. Else you would end up with a hard pakoda.