The yummiest during monsoons accompanied by hot tea. But many cannot make this the crispy way (including me!) it should be made. Thanks to my friend Nandini for teaching me this recipe.
Ingredients:-
1 medium sized onion sliced very thin.- if thick, then they don't tend to cook.
3 tbl spns of besan/kadalai maavu- for binding
2 tble sons of rice flour/arrisi maavu-for binding and makes it crisp.
2 green chillies cut in very small size (i use a scissors to do this)
2-3 stems of corriander- pluck the leaves, chop and add.
a little hing/ can put some sauf powder (optional-do not add to much, just a pinch should do)
1 1/2 t spn of red chilli powder (can add more/less according to taste)
salt to taste
oil to deep fry.
Method:-
Mix all the ingredients with very little water to make a thick dough type mixture. It shouldn't be a paste. It should look dry, but sticky enough to bind and cover the onions. Do not make a dripping batter.
You should be able to see more of the onions than the flour mixture. The flour mix should just be used to cover the onions lightly, not be an integral part. If the flour mix is more than required, when you bite the pakoda, more than tasting the onions, you taste the flour-which is not that good.
Heat oil in pan/deep fryer. Add one and see how the pakoda comes out. It shouldn't disintegrate. If it does, then add, very little rice flour to make it more binding.
Add this mixture little by little into the oil regardless of any shape it takes.
Fry in oil in both sides till light brown. Do not leave it in oil for a long time as the onions tends to taste bitter.
Serve with ketchup or just as it is, but hot.
Ingredients:-
1 medium sized onion sliced very thin.- if thick, then they don't tend to cook.
3 tbl spns of besan/kadalai maavu- for binding
2 tble sons of rice flour/arrisi maavu-for binding and makes it crisp.
2 green chillies cut in very small size (i use a scissors to do this)
2-3 stems of corriander- pluck the leaves, chop and add.
a little hing/ can put some sauf powder (optional-do not add to much, just a pinch should do)
1 1/2 t spn of red chilli powder (can add more/less according to taste)
salt to taste
oil to deep fry.
Method:-
Mix all the ingredients with very little water to make a thick dough type mixture. It shouldn't be a paste. It should look dry, but sticky enough to bind and cover the onions. Do not make a dripping batter.
You should be able to see more of the onions than the flour mixture. The flour mix should just be used to cover the onions lightly, not be an integral part. If the flour mix is more than required, when you bite the pakoda, more than tasting the onions, you taste the flour-which is not that good.
Heat oil in pan/deep fryer. Add one and see how the pakoda comes out. It shouldn't disintegrate. If it does, then add, very little rice flour to make it more binding.
Add this mixture little by little into the oil regardless of any shape it takes.
Fry in oil in both sides till light brown. Do not leave it in oil for a long time as the onions tends to taste bitter.
Serve with ketchup or just as it is, but hot.
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