Onion Pakoda

Thursday, December 18, 2008

If Potlucks are based on a theme, it makes it all the more fun…something to do with a particular region,the same color,same cuisine,ethnic food,Americanized Indian food etc.My personal favourite would be one revolving around a particular vegetable/ingredient…eg – Potato,Eggplant ,Pepper. I also prefer the Indianized American food or vis-à-vis .......there is so much to do.While browsing I came across an interesting theme which is calling it “The Best Story dish” meaning whatever dish is brought it should have an interesting story behind it,as to how it was created,when was it made,where was it tried etc. I will keep this in mind,when I host the next Potluck!

Today at my Husband’s work place, there was a Potluck lunch organized with the clients. There were people from this country, Latin America and India. So I had to think of something which would suit everyones taste buds .I decided on Appetizers and what could be more better than our very own Onion Pakodas.


Onion - 2 large thin sliced
Besan - 2tbsp
Rice Flour - 1tsp
Corn Flour – 1 tsp
Green chillies- 2 finely chopped
Red chilli powder - 1tsp
Curry leaves – few
Mint/ Pudina Leaves – Optional (few leaves)
Asafoetida powder/hing- A pinch
Oil - for deep frying
Salt to taste

Method :-

1.In a large vessel, mix Onions,asafoetida(hing) and salt. Keep it aside for 10mins…this is something like marinating it.
2. Add green chillies,chilli powder,curry leaves and Pudina leaves.Mix well.
3.Heat oil in a kadai. In the meanwhile add besan ,cornflour and rice flour to the above .By default the Onions would have left some water as they were marinated with salt, so excess water wouldn’t be required to make the mixture.The flours should just stick to the Onions.
4. Take the mixture in hand and sprinkle them onto the hot oil.
5.Deep fry the pakodas .Crispy Pakodas are ready to eat.

If the besan is added well in advance, the Pakoda's turn out to be a li'l soggy.Mint/Pudina leaves is optional. If we are left with excess mixture, we tend to refrigerate and use it later, but this recipe doesn’t hold good for that. The entire mixture should be used at once, else it gets soggy instead of crispy.

These crispy Pakodas are off to Trupti's Winter Treat Event


Yasmeen December 19, 2008 at 7:59 AM  

Nice blog nithya:)
Krispy pakodas,I'm sure the clients devoured them all:)

Nithya Praveen December 19, 2008 at 8:57 AM  

Thanks Yasmeen,Yes it was very well appreciated:-)

Sunshinemom December 19, 2008 at 9:01 PM  

Nithya, I wish I could have some of those - I have been keeping myself off fried items for long long time! Only drool over them on blogs:)! (Ok! Only a month but that is 30days!). This has to be a hit - who doesn't love crispy fried onions!

Nithya Praveen December 19, 2008 at 11:27 PM  

Absolutely...rightly said..who doesnt love crispy pakodas?30 days....i can understand thats a long time:-)

Uj December 20, 2008 at 7:16 AM  

Crispy pakodas are perfect for this weather... Very tempting :D

jayasri June 13, 2009 at 2:22 AM  

wow, pakoda, and all the starters are too good, gobi looks very yummy..., they look so crispy never tried with so many flours,,,, i tried to avoid fried items but when i see them in the blogs i drool over them...., age needs quite a bit of attention isn't it?

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