daisy M's Note:
These crispy, spicy fritters are eaten as a snack in south India rather than as an appetizer. It is served with coffee or tea. These are generally made as small pieces and fried so that the fried surface area is more. They taste best when made with onions that have a lower water content such as red onion.
My Private Note
Units: US | Metric
- 1Sift the flours together.
- 2Rice flour is available in most asian grocery stores.
- 3Using all chick-pea flour will make the pakodas a little less crisp.
- 4Rub a little salt into the chopped onions.
- 5This is to bring out the natural juices from the onions so that we can add less water later.
- 6Meanwhile, heat oil to about 350 degrees.
- 7To the onions, add the two flours, chili powder, grated ginger, green chillies, baking soda, curry leaves and salt to taste.
- 8Remove 3 tbsp of the hot oil and add to the mixture.
- 9Mix well.
- 10The mixture will be slightly dry at this stage.
- 11Divide the mixture into several portions.
- 12To one portion, sprinkle a little water.
- 13Mix well.
- 14The mixture should just hold together when pressed.
- 15Please do not add too much water in which case the product will be like the pakoras that we can find in most Indian restaurants (not a bad thing really).
- 16Adding water to individual portions is mainly to keep the baking soda active when the mixture is fried.
- 17You can also test for spicyness and salt after frying a small portion and make adjustments to the other portions, if needed.
- 18Take the mixture and make into small balls or any shape really and drop into the hot oil.
- 19Some mixture can also be sort of crumbled into the oil to get crispy bits of fried onion, chillies and curry leaves.
- 20The key is to make small bits and pieces rather than a few large fritters.
- 21Fry until golden brown.
- 22The crumbled bits may be done earlier than bigger bites.
- 23Drain on paper towels.
- 24Repeat for the remaining portions of the raw mixture.
- 25Store in an air-tight container.
- 26Variations: Finely chopped mint and cilantro can be added to the mixture.
- 27Or the quantity of onion can be reduced and whole cashew nuts can be added.
Browse Our Top Lunch/Snacks Recipes
Nutritional Facts for South Indian Onion Pakodas
Serving Size: 1 (731 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 284.1
- Calories from Fat 20
- Total Fat 2.3 g
- Saturated Fat 0.3 g
- Cholesterol 0.0 mg
- Sodium 39.3 mg
- Total Carbohydrate 56.9 g
- Dietary Fiber 5.2 g
- Sugars 8.0 g
- Protein 9.1 g
The following items or measurements are not included: