I think a pakoda does not need any intro for a typical Indian. But for those who do not know about it... A pakoda is a deep fried fritter made out of besan flour and onion:)
Back in India they sell this crispy pakoras even in small sweet stalls. They make so many varieties of pakoda like cashew pakoda, mint pakoda,Keerai(greens)pakoda,bitter gourd pakoda, onion pakoda and an ordinary pakoda. During winter or rainy seasons ,they place the hot stove in the front portion and fry it as per our order. I am sure nobody can resist buying these tempting hot fritters on their way back home after a busy day:)
Nowadays I make this as a side dish whenever I run out of vegetables.
I am narrating the basic procedure for an 'ordinary pakoda'. You can make innumerable varieties out of it.
Lets beat this chill weather by this hot pakoda:)
Besan flour - 1 cup
Rice flour - 1/4 cup
Red onion - 1 (big)
green chilli - 3
ginger - 2 inch
salt - to taste
curry leaves- 1 brig
cilantro - 1/4 bunch
mint leaf - a handful
red chilli powder - 1 tsp
curry (garam) masala powder - 1 tsp
oil - to deep fry (250 ml)
Chop the onion into thin slices.
Finely chop the green chilli, ginger, cilantro and mint leaves.
Mix the chopped veggies with the besan flour and rice flour.Add chilli powder, salt and garam masala powder.
Try to knead the flour without adding water.
Heat 2 tbsp oil and add it to the mixture. (optional). This makes the pakoda more crispy. Instead of oil we can add a few drops of water also.
The dough consistency should not be like chapathi dough. It should be like a mixture of moistened flour with veggies.
Heat oil in a kadai. Drop small pieces of mixture in to the hot oil and fry to get crispy fritters.
Take them out and place over paper towels to remove excess oil.
Crispy pakoda is ready!
Serve hot as an evening snack or as side dish with any variety-rice.
Goes fine with curd rice or sambar rice.
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