Onion Pakoda | Onion Pakora | Onion Bajji | Onion Fritters. Onion Pakoda is a very commonly prepared in most Indian homes for an evening snack. Onion Pakoda are a popular Indian street food as well.
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Onion Pakoda | Onion Pakora | Onion Bajji | Onion Fritters
Onion Pakoda | Onion Pakora | Onion Bajji | Onion Fritters. Onion Pakoda is a very commonly prepared in most Indian homes for an evening snack. Onion Pakoda are a popular Indian street food as well.
Ingredients
Directions
Take a large mixing bowl add 1 cup finely sliced onion, 1/2 tsp red chilli powder,1 tsp coriander seeds, ¼ tsp turmeric powder, 1 tbsp chopped ginger, 2 chopped green chilli, few curry leaves, a pinch of asafoetida, salt to taste.
Combine well making sure to squeeze onions well. Keep a side for 5 min.
After 5 min add 1 cup gram flour, 1/2 cup rice flour.
Combine till dough is formed. If onions do not release water, then sprinkle few drops of water.
Heat sufficient oil in a kadai and take a small portion of the mix at a time and drop it in hot oil. Deep fry on medium flame till they turn into golden brown.
Serve onion pakoda with tomato sauce.
Cooking Directions Step by step
Take a large mixing bowl add 1 cup finely sliced onion, 1/2 tsp red chilli powder,1 tsp coriander seeds, ¼ tsp turmeric powder, 1 tbsp chopped ginger, 2 chopped green chilli, few curry leaves, a pinch of asafoetida, salt to taste.
Combine well making sure to squeeze onions well. Keep a side for 5 min.
After 5 min add 1 cup gram flour, 1/2 cup rice flour.
Combine till dough is formed. If onions do not release water, then sprinkle few drops of water.
Heat sufficient oil in a kadai and take a small portion of the mix at a time and drop it in hot oil. Deep fry on medium flame till they turn into golden brown.
Serve onion pakoda with tomato sauce.
Ingredients
Directions
Take a large mixing bowl add 1 cup finely sliced onion, 1/2 tsp red chilli powder,1 tsp coriander seeds, ¼ tsp turmeric powder, 1 tbsp chopped ginger, 2 chopped green chilli, few curry leaves, a pinch of asafoetida, salt to taste.
Combine well making sure to squeeze onions well. Keep a side for 5 min.
After 5 min add 1 cup gram flour, 1/2 cup rice flour.
Combine till dough is formed. If onions do not release water, then sprinkle few drops of water.
Heat sufficient oil in a kadai and take a small portion of the mix at a time and drop it in hot oil. Deep fry on medium flame till they turn into golden brown.
Serve onion pakoda with tomato sauce.
