This pakoda made with onion and besan flour can be eaten as snack or can be served with hot sambar rice or pulav.
Peas Pulav
Difficulty: EasyA flavored rice made with basmathi rice and green peas. This can be served with any spicy kurma and onion raita.
Onion Thool Pakoda
Course: SnacksCuisine: IndianDifficulty: Medium
Servings
3
servingsPrep time
5
minutesCooking time
30
minutesThis pakoda made with onion and besan flour can be eaten as snack or can be served with hot sambar rice or pulav.
Ingredients
Big onion – 2 Nos
Besan flour – 1 cup
Corn or rice flour – 2 to 3 tablespoons
Red chilli powder – ½ teaspoon
Garlic pearls – 4 Nos
Fresh ginger – A small piece
Fenugreek (Sombu) – ½ teaspoon
Curry leaves – few
Salt – 1 teaspoon or as per taste
Oil – for deep frying
Directions
- Chop the onion lengthwise. Add little salt and gently mix by your fingers so that the onion pieces will be separated. Leave it for ten to fifteen minutes.
- Chop the ginger and garlic finely. Crush the sombu to a coarse powder.
- Take out the onion and squeeze out the water completely and put it into a big bowl.
- Sprinkle corn or rice flour and mix gently.
- Then add red chilli powder, ginger, garlic, sombu powder, curry leaves and salt. Mix it.
- Then sprinkle besan flour little by little, until all the onion pieces are coated well with the flour. No need to add water. The water content in the onion will suffice.
- Heat oil in a kadai.
- When it is hot, reduce the heat to minimum. Take out a lump of the onion pieces and gently press by your fingers and drop it loosely in the oil. Fry till it become golden brown.
- This can be eaten as snack or can be served with hot sambar rice or pulav.
- Note:
- If you do not like, you can omit garlic and sombu and instead you can add a pinch of asafoetida powder.