A common mouthwatering snack with a hot cup of tea is "Onion Pakoda". Common in Indian Subcontinent, this dish is equivalent of Western food nuggets and is almost loved by everyone. This dish is spicy, crispy fritters and favorite during rainy season.Onion Pakoda are the deep fried fritters made with onion, chickpea flour( besan) and some Indian spices. People have their own name to these fritters.But we call it as Kanda Bhaji, a popular roadside snack of India,enjoyed over a cup of tea or coffee.
- Onion - 3 big
- Green chillies - 8
- Ginger - 1 inch
- Cilantro - 1/ 4 cup
- Curry leaves- 6
- Fennel seeds - 1 tsp
- Ajwain(Bishop's weeds) - 1/4 tsp
- Roasted whole coriander seeds - 1 tbsp
- Red chilly powder - 1/2 tsp( optional)
- Tumeric powder - a pinch (optional)
- Rice flour - 2 tbsp
- Besan (chick pea flour) - 3/4 cup (or little more)
- Water as needed
- Salt to taste
- Oil for frying
- Finely slice all the onions.
- Finely chop green chillies, ginger and cilantro. Mix in the sliced onions.
- Mix all the ingredients in the large bowl by adding fennel seeds, ajwain, curry leaves,crushed roasted whole coriander seeds, a pinch of tumeric and salt.
- Mix all the ingredients well.
- Then add rice flour and besan.Mix wll and sprinkle little water and form sticky dry mixture. Do not add more water, by adding more water you will not get crispy pakodas.
- Heat the oil in the pan on medium flame and deep fry all the onion pakodas till they golden brown in colour.
- Onion pakoda are served with hot cup of tea or coffee.
- Fennel seeds adds more flavour to the fritters.Fresh mint leaves can also be added.
- Adding of hot oil into onion mixture, makes the fritters crispy and also prevents the fritters from getting soggy.