Monday, January 22, 2007

Crispy Garlic and Onion Pakoda

3 large onions thinly sliced length wise
Pods of 1 medium sized garlic-skin and edges removed,sliced length wise
1 cup chickpea flour (besan)
1/2 cup rice flour
1/2 cup semolina (rava/sooji)
1 cup of fine chopped coriander leaves
10 green chillies fine chopped - Its spicy ;)
1 teaspoon red chilly powder
10 fine chopped curry leaves
1 teaspoon ginger garlic paste (optional)
Water for mixing the flour (optional)
Oil for deep frying

Mix all the ingredients except water. Vary the green chillies and red chilly powder as per your taste. Leave the mix aside for about 30 minutes. The onion tends to drain water mixing with the spices (Depends on the quality of onion). Consistency of batter is such that, when you scoop it, it should not drop easily.

Tip: If the batter is too thick (dry flour sticking around), add a couple of teaspoons of water ELSE if the batter is too thin, add a couple of spoons for chickpea flour and salt

Heat oil in a thick bottomed vessel. Drop about a teaspoon of batter by hand and deep fry on medium heat. Remove them when they turn golden brown. Once they are completely cool, they can be stored for a about a week. Serve with any flavored tomato sauce.

1 comment:

Seema said...

Those onion garlic pakodas look crunchy and crisp. Yummy yummy. Again another perfect dish for winter