Onion Pakoda or kanda bhajji made
with gram flour / besan and some spices. These are crispy onion fritters which
I am going to share today. To make it crispy, make sure that you are not adding
any extra water. Onion releases its own water while resting time. That water
will just moisten the ingredients. But as I want the crispy and fluppy pakodas
I used a little water in my batter. No need to make a thick batter, in short
less water means crispy pakodas. Fluppy or crispy, both versions tastes good,
it’s all about the prferences.
INGREDIENTS:
1 Cup Besan Flour / Gram flour
1 Medium Onion
4-5 Green Chillies
Coriander
½ teaspoon Turmeric Powder
Salt as per taste
¼ teaspoon Carom seeds [Ajwain]
½ teaspoon Sesame Seeds [Til]
1 tablespoon Rice Flour
[Optional]
Oil for frying
METHOD:
STEP 1 – Take a bowl, add besan
flour, finely sliced onion, chopped green chillies and other ingredients in it
and mix well.
STEP 2 – Now add a little water
to it and make a batter. Keep aside for 10 minutes.
STEP 4 – Once oil is hot, add
spoonful hot oil in the pakoda mixture and mix well.
STEP 5 – Make sure that oil is
hot enough. Drop small pakodas in oil and deep fry them from both the sides
till golden brown.Turn them around while frying for even cooking.
STEP 6 – Then remove from oil and
put them on a paper towel to drain excess oil and serve hot.
You can serve the kanda bhajji hot
with a hot cup of tea or coffee or simply with tomato sauce..
NOTE: Onion pakodas should be
served hot, as it cools, it loses its crispiness.
Oil
should not be much hot, if so then only outer part of pakodas will get burn and
inside stays raw.
Make sure that oil is enough hot
, otherwise pakodas will absorb too much oil.
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