Vengaya pakoda: Pakodas are easy to make snacks with minimum ingredients. The crunchy melt-in-mouth snack can be made within 20 minutes if you have the ingredients handy. Don't forget to add a small ladle of hot oil to the batter while mixing which gives crispiness to the pakoda.
What you need:
Gram flour: Either homemade or store-bought. I'm using homemade gram flour.
Spice Powders: Fine white salt, hing powder is used.
Spices: Ginger, Curry leaves, green chillies are used.
Onion: Bellary Onions are used.
Cold-pressed groundnut oil is used.
Method:
Chop the onions lengthwise.
Mix the flour, spices, and powders.
Add hot oil.
Sprinkle water, mix, and deep fry.
Storage:
Store in an air-tight container.
Variations:
Add red chilli powder, turmeric powder if you prefer.
Equipment Used: Kadai, a wide-mouthed bowl.
Recipe:
 |
| Onion pakoda |
Total time Taken: 20 minutes.
No. of servings - 2
1 cup = 240 ml
Ingredients with measurements:
Gram flour/Besan - 1 cup
Oil - required quantity
Water - a cup
Curry leaves - a sprig
Spices:
Ginger - 1"
Green chillies - 3(long)
Spice Powders:
Salt - to taste
Hing - 1/4 tsp
Directions:
1. Chop onions lengthwise. Take it in a bowl.
2. Chop the spices.
3.. Add gram flour, spices, and powders.
4. Heat oil in a kadai.
5. Place the hand over the kadai to check if it has heated up.
6. Take a small ladleful of oil and add to the gram flour mixture.
7. Mix well. Sprinkle water in stages and mix well with a spoon till everything comes together. Do not make the mixture pasty or runny. You should be able to pinch the dough and put it in the hot oil.
8. Pinch a little dough and put it in the hot oil, if the dough rises up, the oil is hot enough for frying.
9. Again pinch a gooseberry-sized dough and drop them one by one in the hot oil.
10. Deep fry till golden brown and till the sizzling sound ceases. keeping the flame medium.
11. Remove them in absorbent paper.
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