There are some dishes you always think it is better to get from outside and it will not turn out perfect when it is made at home. I have many friends complaining about the texture of the homemade pakodas. They are not as crispy as the ones in the famous joints. I always like my pakoda super crispy and slightly darker in shade. Back at my Mom's place there was a sweet shop where they would make fresh pakodas in the evenings. The place will be crowded and everyone would ask for bigger pieces. I would be the odd one asking for small sized ones or the thool pakoda that are fried little longer. It is an awesome evening snack with some hot coffee or tea on a rainy day.
The simple secret behind crispy pakodas is you should add any water to the onion, flour mixture. By keeping aside for about 20 minutes, onion and salt would release water which would be more than sufficient to bind everything together. Addition of water makes it soggy. I normally prefer to use the red onions because they give the exact flavor we get in stores. Also you have to eat them as soon it is made else it will become slightly soggy and will not taste the best. You can adjust the spice level as per your taste buds. If you like the flavor of fennel seeds you can add little to the mixture. Why wait try to make this super easy evening snack and pep up your coffee time.
Preparation Time - 10 minutes
Waiting Time - 20 minutes
Cooking Time - 10 minutes
Serves - 4
Onion - 2 medium sized
Besan Flour - 1/2 cup
Rice Flour - 1/2 cup
Green Chilly - 1 - 2 no
Ginger - 2 inch piece
Garlic flakes - 3 - 4 no
Red Chilly Powder - 1 tsp
Asafoetida/Hing - 1 pinch
Ghee/Clarified Butter - 1 tsp
Curry Leaves - handful
Coriander Leaves - handful
Salt for taste
Oil for deep frying
- Cut the onion to thin slices.
- Chop the green chillies into thin circles.
- Chop and crush the ginger and garlic.
- Finely chop curry leaves and coriander leaves.
- Place the onion in wide mouthed vessel. Add the rice flour and besan flour to it.
- Next add the chopped green chillies, ginger, garlic, curry leaves and coriander leaves.
- Add the red chilly powder, salt, ghee and hing to the mixture.
- Mix everything together, check salt and leave it aside for about 15 - 20 minutes .
- By this time the onion and salt would have released water and this would be enough to bind the contents. Knead the contents well.
- Heat oil in a kadai, when it is piping hot carefully drop small portions of the mixture into the oil.
- Using a slotted laddle slowly turn the pakoda pieces so that it gets cooked on all sides.
- When they turned golden brown and looks cooked remove them out of the oil, drain the excess oil and place it in a kitchen tissue.
- Serve hot with some piping hot coffee.
- Do not add any water to bind the mixture. The water from onion and salt would be more than enough.
- You can also some fennel seeds to the mixture. It adds some extra flavor.
- You can either drop slightly bigger portions or small portions depending on the size of pakodas you need.
- Carefully drop the mixture because the oil is super hot.