Ingredients
- Onion(medium sized): 3 No. (sliced)
- Ginger: 1 teaspoon(chopped)
- Green chilly: 2 No.
- Salt: to taste
- Kashmiri red chilly powder/paprika powder: 1/2 teaspoon
- Turmeric powder: 1/4 teaspoon
- Asafoetida/Hing: 2 pinches
- Chickpea flour/ Besan: 3/4 cup
- Rice flour: 3 tablespoons
- Oil for frying
Preparation
1.In a large bowl add 3 sliced onions, 2 chopped green chillies, 1 teaspoon of chopped ginger, 1/2 teaspoon of kashmiri chilly powder, 1/4 teaspoon of turmeric powder, 2 pinches of hing and salt to taste.
2. Mix everything well. Keep it aside for 5-10 minutes. The onion would release some water.
3. Add the chickpea flour and the rice flour. Mix everything well to coat the onions with the flour. Add water if needed( Add little at a time, you might need 3-4 tablespoons of water).
4. Heat oil in a pan. Once the oil is hot enough reduce the heat to medium.
5. Drop one tablespoon of the pakoda mix. Do not add too many pakodas in the pan.
6. Flip the pakodas occasionally for even frying.
7. Fry till they turn crisp and golden. Remove the pakodas from the oil with a slotted spoon and drain on a kitchen paper.
8. Repeat the process with the remaining batter.
9. Serve hot with some green chutney or tomato sauce.
Extra Tips
You can add coriander leaves or curry leaves as per your taste. If the rice flour is not available add chickpea flour instead.
Rice flour helps to keep the pakodas crisp for longer.
