Hot crispy onion pakodas - my MIL's version
Onion Pakoda - My MIL's version
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My Mil's Onion Pakodas
Category
Snacks
Cuisine
South Indian
Crispy onion pakodas - my Mil's version
Ingredients
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Onions
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Green Chillies
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Use MK Bajji Bonda Mix or use the below given ingredients separately
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Besan
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Rice Flour
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Saunf
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Curry leaves
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Oil for frying
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Butter for mixing - gives crispiness
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Salt
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Asafoetida
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Chopped coriander - optional
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Pudina - optional
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Cashews - optional
Directions
Slice onions thin. Chop green chillies finely and add these to a mixing bowl.
Add salt, asafoetida , red chilli powder and saunf.
Do not add water to mix these. Do not even sprinkle. The onions will let out water when you add in the salt. That is more than sufficient.
- Mix MK bajji bonda mix (or add besan & rice flour in the 2:1 ratio) just before frying.
- Add a Tbsp of butter, ghee or oil. Adding ghee makes the pakora dark. Too dark in my opinion. Butter works better. Mix well with hands.
- Just eyeball it and just go by the feel of your hand while mixing. Too less, it’ll be soggy. Too much, it won’t be pakoras anymore. It’ll be bajjis if you add too much besan. Do a test batch and adjust if necessary.
You can add cashew nuts and chopped corainder to this mix if you like. Even some pudina, if you like the flavour.
After frying, drain excess oil on a kitchen towel, transfer to a bowl and garnish with fried curry leaves.
Recipe Note
Hot, crispy pakoras with a hot tumbler of filter coffee. What more can one ask for?