Chettinad Onion Pakoda Recipe

Ingredients

• Medium thinly sliced onion – 4 numbers
• 1/4 cup besan flour / kadalai maavu
• 1 cup rice flour / arisi maavu
• 1 teaspoon red chili powder
• 1/4 teaspoon curry powder / garam masala powder
• Ginger, diced – 1″ piece Cooking soda – 2 generous pinches
• Garlic cloves – 4 pcs.
• Green chili, chopped – 2 pcs.
• a few curry leaves
• Season with salt to taste
• Deep-frying oil

Method

1. Pound the ginger, garlic, green chili, and curry leaves in a mortar and pestle until somewhat chunky, or pulse twice in a food processor.
2. Combine the sliced onion, pound chili mixture, rice flour, besan flour, red chili powder, curry masala powder, cooking soda, and salt to taste in a large mixing bowl. Mix everything together with your fingers, then slowly drizzle in the water, mixing thoroughly until the pakoda mixture holds together when pushed firmly.
3. Heat the oil in a deep pan until it is blazing hot, then add the onion pakoda batter by sprinkling it over the hot oil. If you desire chunky pakoda bits, pinch pakoda batter into huge pieces.
4. Once the pakoda batter has been added to the hot oil, reduce the heat to medium and fry the pakodas until the bubbles in the oil have subsided and the pakodas are golden brown in color.
5. Drain the pakodas, set aside to cool somewhat, and serve.