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Street food style Onion pakodi | Pyaz ki Pakoda | Onion Pakodi with tips

Street Food | vegetarian

  • Prep Time 5 Mins
  • Cook Time 20 Mins

Ingredients

  • 300 gms Onions
  • 2 Slit Green Chilli (Slit Length wise)
  • 1 tbsp Red chilli Powder
  • 1 tbsp Ginger Garlic Paste
  • 1 tbsp Cumin(Zeera)
  • 1 tbsp Garam Masala
  • 1 tbsp Coriander(Dhaniya) Powder
  • Salt (to taste)
  • 1/150 Cups/gms Besan (Senaga Pindi)
  • 2 tbsp Rice Flour
  • 1 tbsp Water
  • 3 Sprigs Curry leaves
  • 1 tbsp Dhaniya(Coriander) Seeds

Instructions

  1. Peel the onion, cut into halves and slice lengthwise into fine slices. Slit the green chillies also in the same way.
  2. Put all the Masalas into the onion-Green chilli slices and mix well squeezing out the moisture.
  3. Then add the Besan and Rice flour and mix gently with the onion masala mixture. (Do look at the tips at this stage)
  4. Finally, sprinkle just a little water to bring the flours and the onion masalas together into a tight dry ball.
  5. Into very hot oil in a Kadai squeeze little blobs of the mixture, squeezing out the mixture with fingers. Let the Pakodi fry on medium flame until it starts to change colour and becomes hard. This Pakodi takes some time to cook well. Do be patient.
  6. As soon as the colour of the Pakodi changes and it gets firm, raise the flame and fry for one more minute, the Pakodi will leave the oil it has absorbed and turn crisp. Take out quickly and spread on a colander. Hot Pakodi may appear to be soft. As it cools down the Pakodi gets hard.
  7. At the end, fry the Curry leaves from the 3 sprigs to a nice brown and sprinkle over the Pakodis.
  8. This Pakodi can stay fresh up to 2 days, especially during winter