Most commonly pakoras are made with on Tamil it is called as Pakodas. I love these onion Pakoras a lot. So my dad used to buy these pakoras hot from the street side shops (Thallu Vandi kadai). They taste really awesome and make us addictive to them. On Sundays, Sometimes dad used to make us these fritters at home when we ask him for snacks at evenings. But mostly they turn to be onion bajjis. Because he used to make the batter in flowing consistency. Making the pakora batter like a sticky dough by adding little water makes the pakoras crispy and crunchy
- Onion -5 nos 0r 3 cups (Sliced onions)
- Green chillies – 4 nos (chopped)
- Chopped Curry leaves – 1/4 Cup
- Chopped Ginger – 1 tbsp
- Chopped Garlic – 1/2 tbsp
- Rice flour – 4 tbsp
- Gram flour – 1 Cup
- Fennel seeds – 1 tsp
- Cumin seeds – 1 tsp
- Salt to taste
- Turmeric powder – 1/2 tsp
- Red chilli powder – 1
- Coriander powder – 1 tsp
- Oil for frying
1. Peel off the skin of the onions. Wash them well. Then slice them thinly. Chop green chillies, ginger, garlic and curry leaves. To a mixing bowl add sliced onions, chopped green chillies, chopped garlic, chopped curry leaves, Rice flour, gram flour, Fennel seeds, Cumin seeds, Salt to taste. Then add Turmeric powder, Red chilli powder and Coriander powder. Add about 1/2 – 1 tbsp of hot oil to it. Mix well. So that all the sliced onions get coated well with the masala. Sprinkle water little by little and mix them to a sticky dough like consistency.
2. Heat Oil for frying in a pan. When it is hot enough. Pinch the mixed pakoda batter little and drop in oil. Fry them in batches placing the flame in medium. You can also use a spoon to drop them. Fry on both sides till they get golden and crisp.
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Serve hot as a snack or with Rice as a side dish.