Making pakodas makes my kitchen smell like my mom’s and takes me back home to my childhood. It gets me thinking about all the lazy rainy sunday afternoons that I have had this delicious snack with a hot cup of south indian coffee.
1 cup besan (chickpea flour aka. bengal gram flour )
1/2 cup rice flour
1 red onion, finely chopped
2 indian green chillies, finely chopped
4 tbsp cilantro, finely chopped
2 tbsp water
1 1/2 tsp salt
1 tsp coriander powder
1/2 tsp red chilli powder
Canola oil for deep frying
Mix all the above ingredients in a mixing bowl. Add 2 tbsp of water and set aside.
Heat canola oil in a frying pan over medium heat for 5-7 minutes. Add 2 tbsp of this hot oil into the flour-onion mixture and mix well. We are not looking to knead the dough but to simply mix it all together to avoid lumps. The consistency must be of a dough not batter. Adjust the water accordingly. The final dough must be tight and easy to drop into fritters.
Drop the dough using your hands or a spoon into the oil. Of course as always when dealing with hot oil take extra precaution. Fry over medium heat for at least 5 minutes on one side and turn aroung to make sure they are evenly cooked and crisped on all side, inside and out.
Remove from oil, drain on a paper towel to remove any excess oil and serve with mint chutney or ketchup.