Onion pakoda (Vengaya pakoda) - Preparation time 15 mins
Mom used to make some snacks for us regularly. She used to make this which will be very tasty and melts in mouth. When I tried initially it was hard so, the flour consistency has to be adjusted to become crispy as well as soft.
Ingredients:-
Besan flour - 1 cup
Rice flour - ¼ or 1/2 cup (according to your preference)
Onion -1 (chopped into strings of 1 inch)
Salt - to taste
Chili powder - ½ tsp
Water - required amount
Sesame oil - 5 tbsp
Oil - to deep fry
Crush - 1tsp of saunf , 3 garlic pods with skin and 1/2 inch ginger
Curry leave - 6 (chopped)
Butter - 1/2 tsp
Preparation method:-
Heat the sesame oil in tawa and add to the flour (it should be hot) along salt, chili powder , crushed ginger, garlic, saunf and onion. Sprinkling water to get the flour bind.
If you take the flour in your hand and press into small pakoda it should not broke that is the consistency (that amount of water is enough so don’t add large amount of water).
If the water is less it will break when you drop the pakoda's in oil.
You can make small pakoda’s using the flour and keep in a plate.
Heat the oil for deep frying pan and drop the pakoda’s slowly. Don’t keep the flame high because it will become black without getting cooked so, keep in medium flame.
After deep frying if it has become brown color transfer to tissue paper in a bowl to remove excess oil.
Mom used to make some snacks for us regularly. She used to make this which will be very tasty and melts in mouth. When I tried initially it was hard so, the flour consistency has to be adjusted to become crispy as well as soft.
Besan flour - 1 cup
Rice flour - ¼ or 1/2 cup (according to your preference)
Onion -1 (chopped into strings of 1 inch)
Salt - to taste
Chili powder - ½ tsp
Water - required amount
Sesame oil - 5 tbsp
Oil - to deep fry
Crush - 1tsp of saunf , 3 garlic pods with skin and 1/2 inch ginger
Curry leave - 6 (chopped)
Butter - 1/2 tsp
Preparation method:-
Heat the sesame oil in tawa and add to the flour (it should be hot) along salt, chili powder , crushed ginger, garlic, saunf and onion. Sprinkling water to get the flour bind.
If you take the flour in your hand and press into small pakoda it should not broke that is the consistency (that amount of water is enough so don’t add large amount of water).
If the water is less it will break when you drop the pakoda's in oil.
You can make small pakoda’s using the flour and keep in a plate.
Heat the oil for deep frying pan and drop the pakoda’s slowly. Don’t keep the flame high because it will become black without getting cooked so, keep in medium flame.
After deep frying if it has become brown color transfer to tissue paper in a bowl to remove excess oil.
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