CRISPY ONION PAKODA

There is something about rain and fried food. My favorite would be Onion Pakods with hot tea and fried chilies. Growing up in Mumbai, I loved the heavy rain, smell of wet mud and how beautiful everything around felt. Everytime it rained heavily, my mom would make us onion and potato pakodas, and we would absolutely love it. It would always bring us together and make us talk about our day.

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CRISPY ONION PAKODA

Prep 25 mins cook 5 mins total 30 mins

yield 4 servings

Ingredients

2  Large Onions {red or yellow} thinly sliced 

3 Green chilies finely chopped

¼ Cup  Coriander leaves 

1 Cup Gram Flour 

½ tsp Baking soda
1 tsp Turmeric 

1 tsp chili powder

1tsp Carom seeds {Ajwain}

Salt to taste 

Water
Oil for deep-frying

Preparation

1. In a bowl, add finely sliced onions, green chilies, coriander, turmeric, carom seeds and chili powder. Mix it all well and let it sit for 5 minutes. Do not add salt just yet.

2. Add gram flour, salt and baking powder and gently massage the flour with the onions and slowly start adding water. The batter should not be runny.  

3. Let the batter rest for another 5 minutes. 

4. In a pot, add oil for deep-frying. Once the oil is hot {375f} slowly add the batter to the oil and let it fry on both sides til the pakoda turns brown and looks crispy

5. Repeat with the remaining batter.

6. Enjoy the Pakods with mint chutney, tea or just by itself.

I hope you enjoy this recipe and if you do make it, be sure to tag my Instagram handle @footagefoodie