Onion Pakoda Recipe
Onion Pakodas are a good snack for a cold wintery day and best tasting when they are served hot.
Servings: 4 people
In a big bowl mix the dry ingredients together (besan flour, rice flour, cumin, coriander powder salt, and red chili, powder)
Heat 2 tbsp of oil in a small pan and add to the dry mixture.
Add the chopped onions to the flour and mix well (without adding water) and keep it aside for 5-10 mins
The dough begins to soften. Add 1-2 tsp water if it is not too soft yet.
Prepare the frying vessel over medium heat and start to fry the dough in bite-size lumps. If you are not sure if the oil is ready to fry, just test it with a small piece of dough. If the oil is ready, the dough rises to the top almost immediately.
Fry the onion pakoda until it gets golden brown color.
Serve with hot tea or coffee!
- It is important that you add just the right amount of water and adding them gradually as needed.
- Even before you add any water, you should let the moisture inside the onions do the job for you.
- If your dough is still dry, then add water gradually in tablespoons.
Calories: 157kcal | Carbohydrates: 26g | Protein: 8g | Fat: 2g | Saturated Fat: 1g | Sodium: 28mg | Potassium: 286mg | Fiber: 4g | Sugar: 3g | Vitamin A: 167IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 2mg