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Wednesday, April 18, 2018

A - Z Indian Street Foods ~ O for Onion Pakoda

This April has been weird in terms of weather. Besides showers, it has been bringing on and off snowfalls as well including today's one. It is the 6th one of the month for us though the accumulation on the ground is melting by the next day's sun and we didn't have to shovel in the below freezing weather. Days of the month had been more cloudier and I am not sure whether the ground will thaw enough to bring flowers in May.

Blame it on weather or the street food themed marathon of mine, I have been deep frying more and more this month and making my husband happy. 😋 Probably I finished my year quota of deep frying in one month. 😕 I prepared these crunchy, delicious chickpea flour based onion fritters yesterday and ate all by myself as there was no one home to share them with. They go by the name pakoda, pakora, pakodi depending upon the region you live in India. These fritters are not region specific and enjoyed through out the nation with unequivocal love whether savoring with family on a cold evening with a cup of coffee or tea or hanging out with friends and eating at a street joint. 

They are simple to prepare at home. The pakoda batter must be prepared really thick / tight and fried on low flame. If the batter gets thinner, one would end up with another popular fritter called bhajiya / bajji instead. Mixed vegetables / greens can be mixed as well while preparing batter. If onions are not preferred, they can be replaced with cashews or peanuts as well and these can be stored longer.

Ingredients required:
3/4 cup besan / chickpea flour
2 - 3 tbsp. rice flour
2 onions, thinly sliced lengthwise (about 1 cup)
Chili powder to taste (Chili powder + finely chopped green chilies can be used. I skip chilies when serving kids)
Salt to taste
Few curry leaves, finely minced
2 tbsp. hot oil
Oil for deep frying 

Method:
* Mix all the ingredients except the oil to fry in a bowl. Add a tbsp. or two of water and prepare a firm dough.
* Heat the oil in a kadai or a deep-bottomed pan. When the oil is hot, drop small portions of the batter with your fingers in the hot oil. Turn the heat setting to lowest and fry them until they turn golden brown. Fry as many pakoda as the pan can fit without overcrowding. Remove them with a slotted spoon onto absorbent towels. Repeat the process with the remaining batter.
(Do not fry them until they turn to a dark shade. If the onions turn black, they would turn bitter.)

So far, on this series,
A for Aloo Kabli
B for Bajra Vada
C for Chooda Matar
D for Dahi Batata Puri
E for Elaichi - Kesar Lassi
F for Fulwadi
G for Ghugni Chaat
H for Hare Chane Ki Chaat
I for Indori Garaadu Chaat
J for Jamun Bun
K for Khakra - Chana Bhel 
L for Locho
M for Masala Puri Chaat
N for Nippattu Masala Chaat

BMLogo
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 87

17 comments:

Srividhya Gopalakrishnan said...

so addictive pakodas and I cannot just stop with one. Very crispy Suma. Wish I can grab it from the screen.

Harini R said...

Though we didn't have considerable amount of snow, the weather has been very wicked. We are also tempted to enjoy some bajji,pakodis in this weather. These onion pakodis can never go wrong.

Sandhiya said...

It's our family favorite, often make them along with tea. You have made them so well, it looks crispy & delicious!! Your pictures are stunning, wish i could grab few straight away !!!

Priya Suresh said...

Crunchy munchies, how dangerously addictive these pakodas are na. If i fry them at home, i wont keep myself away from them. Just prefect to munch anytimE;

Sharmila- The Happie Friends Potpourri corner said...

Always up for some onion pakoda and chai.. Lovely share with tempting pics...

Gayathri Kumar said...

Perfect pakoras with onions. I am a huge fan of these pakoras and with a cup of coffee they are divine..

vaishali sabnani said...

This was my first choice for O, but I switched to Onion Samosas. The onion pakodas are always a treat and you have made such crunchy ones..i feel like ggrabbing some..and lets not talk of deep frying..guilt..Suma..guilt..that's what I feel.lol.

Kalyani said...

Same pinch w.r.t the deep frying yearly quota! Lol .. what all we do to please the blog (& therefore the family) ; the pakoras look scumptious

Mayuri Patel said...

As I'm reading your post, its raining outside. Looking at the onion pakodas, am tempted to have some. Only one dilemma, should I go and make the pakodas or finish commenting?

Srivalli said...

How very sad your hubby missed enjoying these Suma! I am sure you will make it again for him..lol...and hope the weather gets better.

Pavani N said...

I never say no to pakoda. Your onion pakoda looks soooo sooo inviting. Yummy tea time snack.

Manjula Bharath said...

These look absolutely addictive and so delicious.. Ha ha same here I have been frying a lot too, you made your hubby happy which is something nice you got from all the frying isn't it ..The pakodas are perfect to indulge in the cold day,enjoying it all alone is a bliss :D

Priya Srinivasan said...

perfect snack to munch with our evening cup!! Pakodas look perfect, can't stop with one!

Sandhya Ramakrishnan said...

I am so tempted to eat some pakodas right now. Awesome clicks and that is even more torturing me now.

Sapana Behl said...

Onion samosa looks so crispy and just perfect to finish with some tea.

Padmajha PJ said...

Rainy season and winter is the best time to enjoy these dry fried bites. The pics looks so delicious and I would really be happy to have some now.

Preeti Garg said...

Onion Pakoras looks so crisp and tasty. perfect with masala chai.