Crispy Onion Pakodi

Crispy Onion Pakodi:

Ingredients Needed:

3 medium size Onions, finely sliced

1/2 cup Garm Flour (Besan Flour)

1/4 cup Rice Flour

1 teaspoon grated Ginger

5-7 Curry Leaves, chopped, optional

1/2 teaspoon Red Chili Powder

A pinch of Baking Soda (soda-bi-carbonate)

2 tablespoons finally chopped Coriander Leaves

Oil, for deep frying

Salt to taste.

How To Make:

Take Sliced onion in a large bowl.

Add garm flour, rice flour, ginger, curry leaves, read chili powder, baking soda, coriander leaves and salt.

Mix well using spoon and keep aside for 10 minutes.

Add water little (approx 1/4 cup) and mix all the ingredients such that sliced onion is coated well with flour batter. Do not add more unless required- if batter becomes too watery or thin then pakodas will not turn crispy.

Heat oil in a deep pan over medium flame. Check whether oil is sufficiently hot or not by dropping a pinch of mixture in hot oil-if it comes upward immediately, then oil is sufficiently hot for deep frying. Take small portion of mixture in the hand and gently drop 3-4 small fritters into the oil and deep fry until they turn golden brown in color- keep stirring occasionally in between so that they cook evenly and keep heat/flame to medium.

Take them out using slotted spoon and drain excess oil. Place them on paper towel in a plate to absorb excess oil.  Repeat the process for remaining batter and deep-fry in batches.Do not over crowd the oil with onion fritters, this will help them cook evenly.