Sunday, 23 August 2009

Onion Pakoda - (This is my first recipe to be published on popular RR DGS March newsletter)

Onion Pakoda is a crispy, crunchy teatime snack in Southern parts of India. Cooking time is very less and i make it very quick when there’s an unexpected guest at home. Onion has good healing properties and hence used as a key ingredient in many Ayurvedic medicines. Adding onion in our day-to-day cooking helps boost up the immune system of our body in the long run.
Red Onions – 3 medium sized Gram Flour – 1 cup (Approximately 100 gms)
Rice Flour – 2 tsps Cumin Seeds – ½ tsp
Hot chilli pepper – 1 Chilli Powder – 1/2 tsp
Turmeric Powder – a pinch Garlic – 2 cloves
Sunflower Oil – 100 ml Salt – 1 tsp
Water – ½ cup

  • Peel the skin of onion and garlic and coarsely chop them lengthwise
  • Finely chop the hot chilli pepper
  • In a large bowl mix the rest of the ingredients into the gram flour one after the other by sprinkling water little by little. It should be between dough and a batter consistency, which is sticky but not watery.

Cooking Method: Heat the oil in a large frying pan for about 10 minutes on a medium flame. Now add small portions of the pakoda mix into the oil by using a fork and deep fry until it becomes crisp.
Serving Suggestion:
Should be served hot. Goes well with any sauce or dips.

Tips for Weight Watchers:
While making the pakoda mix add 2 more teaspoons of rice flour. Split the pakoda mix into small portions and top it up with oil of your choice and roast it in the grill.

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