Onion Pakodas

Onion Pakodas

Prep time: 10 min

Cook time: 20 min

Servings: 3

Difficulty: 1/5

Ingredients 

• 1 large onion, thinly sliced
• 1/4 cup coriander leaves, finely chpped
• 1 cup chana besan/chickpea flour, sifted
•  1/8 cup rice flour 
• 3/4 tsp salt
• 1 tsp red chilli powder
• 1/8 tsp baking soda
• 1/8 cup water

 Preparation

1. Heat enough oil in a frying pan on medium-high heat to deep fry the pakodas.
2. Peel and cut 1 large onion vertically into two halves. Cut each half horizontally to make 4 quarters total. Slice each quarter vertically into thin slices, separate the layers into individual strands and set aside in a medium bowl.
3. Finely chop the coriander leaves and add to the sliced onions.
4. Add chana besan, rice flour (for crispy pakodas), salt, red chilli powder, baking soda and mix all the ingredients to coat the onions.
5. Add 1/8 cup water and mix thoroughly. Set aside for 5 minutes. (You might be tempted to add more water at this point, but don't, because the onions will sweat and release some water after sitting for a while.) If needed, add only 1 tbsp more water at a time. (The more water you add, the more oil they soak up during frying.)
6. Drop small clumps of battered onions in hot oil and deep fry them in batches on medium-high heat until golden brown and crispy.                 

Serving suggestion: Best served hot as a snack or as an accompaniment to a meal.