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by Puja on 23 October 2008
Ingredients:
6 onions
4 to 5 Green chillies
2 Cups besan (Gram flour)
1/2 tsp ajwain (carrom seeds)
1/2 Cup rice flour
1 tsp. Turmeric powder
Salt to taste
Finely Chopped coriander Leaves – 4 tsp
Oil for frying
Method :
- Cut the Onions into thin slices.
- Mix the gram flour with salt, green chillies, ajwain, coriander leaves and rice powder in water to a semi-solid paste (Avoid using excess water).
- The dough should not be too thick nor too loose. Now put the onion pieces into the flour. Mix it well (make sure there are no lumps).
- Heat oil in a pan. Take small picks of the mixture (the onions dipped in the flour) and drop it into the oil and deep fry. When you pick, you should use all five fingers to ensure that the quantity picked is enough and sufficient.
- Fry till golden brown turning it in between on a medium flame. When it turns golden brown remove from the oil.
- Garnish with chopped coriander leaves and Serve hot as is or with chutney.
Note: If you make the mixture and let it stay for a couple of hours before making the pakodas, your pakodas would be fluffy and soft.
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