Onion Pakoda Recipe - South Indian Style Crisp onion fritters

By Swasthi's Recipes · 30 min

Ingredients

Instructions

1. Thinly slice the onions, separating the layers, and put them in a mixing bowl.
2. Add the green chilies, ginger, curry leaves, mint and salt to the bowl. Squeeze the onions gently with your fingers a few times without mashing them, then rest for 5 minutes so they release moisture.
3. Sprinkle in the besan, carom seeds and cashews, adding more salt if needed, and mix to coat the onions. The mixture will be fairly dry.
4. Add 2 tablespoons of water at a time and mix until you have a moist, tight dough that is not runny like batter.
5. Heat 1 tablespoon of oil until very hot, pour it over the dough and mix quickly with a spoon.
6. Heat oil for deep frying in the same pan. Test it by dropping in a small piece of dough: it should rise slowly and not brown too fast. Then set the heat to medium-high.
7. Shape small portions of dough into pakodas with your fingers, slide them gently into the oil without crowding, and fry, stirring or turning occasionally, until crisp and golden.
8. Drain the pakodas on absorbent paper or a colander, and repeat with the remaining dough in batches. Serve hot.

Summarized from Swasthi's Recipes's video. Watch it for the details.

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