When it rains there are 3 things I always love having, 1 is my peanut masala chaat, 2 is my mom’s hot cocoa and 3 onion pakoda. There have been several occasions, I’ve said while it is raining, that it is onion pakoda weather! I usually don’t like fried food, I bake almost anything that can be fried, this is the one dish I have to have fried. When it is made well, it does not consume excess amounts of oil!
When I was a kid, whenever any guests were coming home, , my mom made Onion Pakoda, Khara Bath and Kesari Bath. I’ve always loved this combination and I used to wait for someone to come home for this!
I’ve had this in so many places, but I’ve always been partial to this recipe! It tastes incredible! The taste is so amazing and when it is raining it is even better, it’ll warm you up really well!
This recipe is very easy to make, this time my mom and I made it together, she’s the expert and I’m the novice when it comes to such specialities. Special guest apperance in this video, is my Mummy! I can never deep fry food, some mental block I feel. Please do not spoil it by adding Jeera, Saunf or Aswan, it ruins the taste.
The day we shot this recipe, it was raining cats and dogs! I am writing about this recipe and I already want to make some more and have it.
Let me know if you make this recipe? Do you want any recipe? Ask away!
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Onion Pakoda
Ingredients
- 2 cups besan or gram flour
- 5 sprigs curry leaves
- 1/2 a cup fresh coriander
- 2 inches ginger
- 3 medium onions
- Salt per taste
- 1 teaspoon chilli powder
- 6 green chillies cut finely
- 2 tablespoons boiled oil
- 15 cashews cut into small pieces
- Oil for deep frying
Instructions
Method
Steps to make Onion Pakoda
- Cut 3 medium onions in half and then thinly slice it
- Cut 6 green chillies finely, we like it spicy!
- Cut 1/2 cup fresh coriander finely
- Cut 5 sprigs curry leaves finely
- Cut 2 inch ginger finely
- Transfer the cut onions to a deep dish or parath
- Add the cut fresh coriander
- Add the cut curry leaves
- Add cut ginger
- Add cut green chillies
- Add 2 cups besan or gram flour
- Add salt per taste
- Add 1 teaspoon chilli powder
- Add 15 broken cashews
- Start mixing it, you need to squeeze and mix
- This helps in getting all the natural moisture out
- Add 2 tablespoons of boiling oil
- Mix using a spatula, when it is cool start mixing it with your hands
- You can add a sprinkle of water for binding (special guest appearance mummy!)
- I would suggest oiling your hands before shaping
- Start forming rounds, I made them a small lemon size
- Start heating the oil now
- Transfer the round pakoda’s into the hot oil
- You need to cook them at a slow low heat
- This helps in cooking it on the inside and giving the perfect crunchy texture outside
- I got around 20 pakoda’s with this quantity!
- Enjoy them hot in the rainy season! I had them with green chilli and tomato sauce!
