Onion Pakoda

Prep time: 10 mins Frying time: 5 mins

Ingredients

• 2 onions sliced thin

• 2 green chilies finely chopped

• 1 tablespoon chopped mint and curry leaves

• 1 teaspoon chopped garlic and ginger

• 1/2 teaspoon red chili powder

• 1/4 teaspoon cumin and fennel seeds (Saunf)

• A pinch of hing

• Salt to taste

• 1/4 teaspoon turmeric

• 1/2 cup besan/gram flour

• 1-2 tablespoon water

• Oil for deep frying

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Instructions

1. Slice onions into thin slices. Add green chilies, ginger, garlic, mint and curry leaves. Next add chili powder, cumin, fennel seeds (Saunf), turmeric, salt and hing.

2. Add Besan/gram flour and mix. As you start mixing it with your hand, onion starts releasing water.

3. Add 1 tbsp water and start mixing until everything comes together. Add more water only if it's too dry.

4. Heat oil for deep frying.

5. Take the dough and make lemon sized balls and deep fry them when the oil is hot.

6. Flip and stir. Let them fry until they're golden brown and crispy.

7. Serve with mint chutney or tomoto ketchup

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Pictorial Instructions

Preparation

Slice onions into thin slices. Add green chilies, ginger, garlic, mint and curry leaves. Next add chili powder, cumin, fennel seeds (Saunf), turmeric, salt and hing.

Add Besan/gram flour and mix. As you start mixing it with your hand, onion starts releasing water.

Add 1 tbsp water and start mixing until everything comes together. Add more water only if it's too dry.

Heat oil for deep frying.

Take the dough and make lemon sized balls and deep fry them when the oil is hot.

Flip and stir. Let them fry until they're golden brown and crispy.

Serve with mint chutney or tomoto ketchup.