I want to dedicate this post to my cosister’s mother in law, as it was from her I ever first learnt to make good pakodas.
Thank you, Ma 🙂
Super simple super spicy!
Lots of onions coated with gram/ chickpea flour and seasoned with all the spicy stuffs like ginger,green chillies, pepper powder.
The curry leaves or mint leaves adds an extra zing for these crisp fritters.
The Carom seeds ( Ajwain) gives a nutty strong aroma, while the turmeric and asafoetida are doing their jobs as well, by adding more depth and flavor for the pakoras.
A superb, all time classic, tea time snack. A rainy day becomes more cozy and warm with these by your side , served with a cup of hot tea or coffee.
2 medium white / red onions sliced lengthwise
1 cup of gram flour/ chickpea/ besan flour
10 green chillies finely minced
1 tsp ajwain seeds( carom seeds)
1 tsp turmeric
2 tbsp finely chopped ginger
1 bunch of mint finely chopped/ 1 stalk of curry leaves chopped
1 tsp black pepper powder
salt to taste
water just to sprinkle and bind
1/4 cup of rice flour( optional) for more crispiness.
Oil for deep frying
In a large bowl ,dump all of the above ingredients. Use your hands to mix evenly all of the items in the bowl. make sure the onion slices separate and gets evenly coated with flour.
once everything is uniformly mixed, sprinkle about 1 tbsp of water just so the mixture gets wet. when you form a lump with your fist , everything should hold together.
once the mixture is ready and the oil is hot, take spoonfuls of the onion mixture and carefully slide them in hot oil.
Deep fry until golden brown. Serve hot with ketchup or green chuteny.