Onion Pakoda

Crispy onion fritters (Onion Pakoda)

Whenever rains we wish we could catch a glimpse of the raindrops which touching to the ground, that mesmerizing sight holding a cup of tea with a plate of Pakodas is totally blissful.

We are in monsoon season and Nepal is naturally beautiful country that enjoys pleasant weather throughout the year but we can expect day to day rainfall during this season so it’s time to have pakodas and before ending this monsoon you must try it, if you have not yet tried.

Though you can make various varieties of pakodas with different ingredients such as potatos, tomatoes, pulses, spring onion but by this day we will make pakoda by onion.

Ingredients:-

Gram flour (besan) - 150 gram

Onion - 250 gram (Sliced)

Rice flour - 50 gram

Oil - for fry

Green chili - 3. Finely chopped (you can add more as you like)

Red chili powder - 2 tsp

Salt - as per taste

Turmeric powder - 1/2 tsp

Coriander powder -1 tsp

Cumin powder -1 tsp

Black pepper powder - ½ tsp

Baking powder - ½ tsp

Kashmiri lal mirch - 1 tsp

Ginger grated - ½ tsp

Coriander leaves - finely chopped

Take sliced onion into the bowl add gram flour, rice flour, green chili, turmeric powder, coriander powder, cumin powder, red chili powder, black pepper powder, ginger, baking soda, salt to taste and give them good mix with spoon and leave it for 8 - 10 minutes all spices will be coated well till that time after that add some water around ½ cup we need thick batter so do not make watery batter otherwise pakodas will not turn crispy now will add coriander leaves and will mix again our batter is ready.

Put the deep pan on the medium flame then adds oil and wait to heat after heating check the oil is sufficient heat to fry onion for that take a pinch of batter on hand and drop it to the oil if fritters comes over the oil immediately then oil is ready to fry fritters, then take small portion of batter and drop it to the oil gently and keep repeating process until the pan full with fritters. Then keep stirring occasionally until it turns golden brown and take it out with slotted spoon and drain the excess oil and place it on paper towel. Repeat the same process for remaining batter.

After all done, serve it hot with a cup of tea or tomato ketchup or green chutney.