Onion Pakoda

What about these fried things . . . ? Ohhh, god, these have a simple taste, but I just can’t stop!

• Hirukuma

One of the most addictive rainy day snacks, the Indian version of onion rings -Pakoda.
These taste best when deep fried in hot oil. No air fryer/ baking of this will pass with anyone in my family. It’s flavor is enhanced when served as a snack on rainy days, with or without chuteny, oil drained on old newspaper!

Recipe
Combine
2 cups onions thinly sliced
Add finely all below finely chopped
1 inch ginger
3 green chilli
10 curry leaves
2 tbsp mint leaves
Add
¼ Tsp turmeric
1 tsp kashmiri red chilli powder
pinch of hing / asafoetida
1/2 pod of Mace
1 cup besan / gram flour
2 tbsp rice flour
½ tsp salt

Let rest for 10 mts for onion to become soft and dissipate water. Squeeze it out. Then add water little by little and mix to form a thick wet dough.
Drop in little clumps, and deep fry in hot oil at moderate temperature till golden brown.

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