Onion Pakoda | Eerulli Bajji | Kanda Bhaji | Onion Pakora | Onion Fritters
Author: Vindhya Desai
Recipe type: Starter/Appetizer
Cuisine: Indian
Prep time:
Cook time:
Total time:
Serves: 12-14 small lemon sized pakodas
- ½ Cup besan/gram flour/kadale hittu
- 2 Tbsp rice flour/chawal ka atta/akki hittu
- 1 Tbsp fine semolina/fine rava/chiroti rave
- Salt to taste
- ½ Tsp sugar
- ¼ Tsp turmeric/haldi
- ½ Tsp red chilli powder/lal mirch powder
- ⅛ Tsp asafoetida/hing/ingu
- ¼ Tsp ajwain/carom seeds/om kaalu
- A pinch of baking soda (optional)
- Few curry leaves/karibevu
- 2 Big onions
- Water to bind
- Oil to deep fry
- Slice onions lengthwise or horizontally. I slice them horizontally, they slice thinner and slices are longer. Separate out the slices and keep aside
- In a bowl, start mixing dry ingredients. Add besan. Add rava and rice flour
- Add salt, sugar
- Add red chilli powder, turmeric and hing. Mix well
- Add ajwain and mix well
- Add a pinch of baking soda. Mix well till combined
- Add a few curry leaves. Mix and keep aside
- In a bigger bowl add onion slices
- To this, add the dry mixture. Mix well till besan mixture coats all onion slices
- Add a couple of tbsp of water. Mix well. Add a little more water if it is dry. I added around ¼ cup of water to bind it all together
- Heat oil on low-medium flame. Make small lemon sized balls with the onion mixture. Slowly drop into heated oil. Repeat for a few more pakodas
- Fry on medium flame till golden
- Remove from oil and put pakodas on kitchen paper towels to drain off excess oil
- Squeeze a little lemon juice on top. Serve with ketchup and a hot cup of coffee
When making pakodas do NOT press them tightly. Let them be rustic with a few onion slices poking out, this will make them crisp and not hard and chewy
Add water slowly while mixing, you do not want to end up with a batter but just enough to bind them all together to shape them
Add chopped green chillies if you want
Adding a bit of sugar gives a nice colour to the pakodas and balances all flavours
Adding a tbsp of fine rava makes the pakodas crisp
Recipe by Food Of Interest at https://foodofinterest.com/onion-pakoda/
3.5.3208