Onion pakkoda is a tasty tea time snack. I already added Onion Vada/Ulli Vada here. This too follows the almost same recipe with slight variations.
Ingredients:
| Onion(big in size) | 2 |
| Green chilly | 3 |
| Besan/Kadalamavu | 1/2 cup |
| Turmeric Powder | 2 pinch |
| Chilly Powder | 1/2 tspoon |
| Asafoetida powder | 2 pinch |
| Curry leaves | 2 sprig |
| Salt | to taste |
| Oil | to deep fry |
| Hot Oil(optional) | 2 tspoon |
| Ginger(optional) | 1 inch piece |
| Rice powder | 1 tbl spoon |
Preparation:
(1) Slice onion roughly and make lengthwise pieces. Chop ginger and green chillies finely. Ginger is not added here.
(2) Now add onion slices, green chilly, ginger, turmeric powder, chilly powder, rice powder, curry leaves(not added here due to shortage), salt and hot oil. Mix well. After that add besan. Mix again. The mixture will be moisturized due to the presence of its water(you can even wait for 5 minutes to see how moisturized it will be). Now sprinkle little water say 2 tspoons and mix well. Make a rough/hard mixture. Don't add more water which makes pakkoda less crispy.
(3) Meanwhile heat oil in a bottomed pan. Sprinkle the mixture in oil using hand or spoon. Cook in low to medium flame. Let it deep fry till the color changes brownish and crispy.
Onion pakkodas will be now ready. Drain in kitchen tissue.
Tips:
- Adding hot oil while mixing helps to turn pakkoda crispy.
- Be careful while adding water to the mixture. Less water will give crispy pakkodas.
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