Onion-Cilantro Pakoda

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.

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