Nothing beats a steaming cup of tea / coffee with crispy, spicy onion pakoda (pakora) on a rainy afternoon. This crunchy crispy protein rich snack can be made in under 20 minutes.
1/2 cup besan (Chickpea flour)
1/2 cup rice flour
1/2 tsp chilli powder (Or to taste)
1/2 tsp salt
Pinch of asafoetida (optional)
1 large Onion
Cilantro / Coriander leaves
Sieve together all the dry ingredients
Finely chop onions
Add coriander leaves and curry leaves to the dry ingredients and gently mix them.
Then add the chopped onions to the mix. Moisture will ooze out of the onions but be careful not to crush the onions while mixing.
Add just enough water to the mix to form the thick batter.
Deep fry the pakoda / pakora in oil.
Nowadays I don’t use non stick to deep fry food. Non stick vessels release toxins when they reach very high temperature during deep frying. I am in love with my iron wok (Irumbu chatti / iluppai chatti) .
Don’t over crowd the kadai. Fry the pakoda in batches in medium heat and remove from oil when it is golden brown.
Blot the excess oil with kitchen towels.
And enjoy with coffee or tea.