Rain rain come again for I m hungry for pakodas again. Huh! mouthwatering jingle for all the pakoda lovers and why not, for the rainy season is not always wet and gloomy. You can make it hot and happening with savory snacks made in no time along with hot cup of chai propped up in your favorite corner. I remember how we all used to eagerly wait for evenings for mom would create miracle with simple fritters all gorged down by us in no time. The onion pakoda is my favorite one till date. I have made few variations and the result has been yummy.
photo by: Neetu Narayan
Ingredients
1 cup of besan (chana dal flour)
1/2 cup of rice flour
2 cups of sliced onion
1 cup of fined chopped tomatoes
2 tbs chopped green chillies
2 tbs of finely chopped green coriander leaves
1tsp grated ginger
1tsp ajwain (carom seeds)
1tsp of kalonji (onion seeds) optional
1 tsp turmeric powder
salt
oil to fry
Method:
Onions have to sliced roughly and not chopped. Put all the ingredients in a large bowl except oil. First mix all the ingredients with your hands gently crushing the onions. They will release some of their juices. Now add besan and mix again without water again crushing the mix. Now start adding little water at a time and keep mixing gently till you get all the onions coated in besan. Remember to add water only when its difficult to mix. Once the besan attains a thick consistency and well coated, leave the mix for 15 minutes. The mix should not become too runny. You can either shallow fry them in a pan or deep fry in a wok. Serve with mango chutney.
Mango and Coriander leaves Chutney
Ingredients
1 cup sliced raw mangoes
2 cups of green dhania patta (coriander leaves)
4 green chillies
1/2 cup curd
5-7 cloves of garlic
Salt
Method:
Grind all the ingredients in grinder. If the mangoes are too sour, reduce the quantity by half. The fresh curd gives the required moisture so this chutney does not require water. You can avoid the curd if you want.
Ingredients
1 cup of besan (chana dal flour)
1/2 cup of rice flour
2 cups of sliced onion
1 cup of fined chopped tomatoes
2 tbs chopped green chillies
2 tbs of finely chopped green coriander leaves
1tsp grated ginger
1tsp ajwain (carom seeds)
1tsp of kalonji (onion seeds) optional
1 tsp turmeric powder
salt
oil to fry
Method:
Onions have to sliced roughly and not chopped. Put all the ingredients in a large bowl except oil. First mix all the ingredients with your hands gently crushing the onions. They will release some of their juices. Now add besan and mix again without water again crushing the mix. Now start adding little water at a time and keep mixing gently till you get all the onions coated in besan. Remember to add water only when its difficult to mix. Once the besan attains a thick consistency and well coated, leave the mix for 15 minutes. The mix should not become too runny. You can either shallow fry them in a pan or deep fry in a wok. Serve with mango chutney.
Mango and Coriander leaves Chutney
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| photo by: Neetu Narayan |
Ingredients
1 cup sliced raw mangoes
2 cups of green dhania patta (coriander leaves)
4 green chillies
1/2 cup curd
5-7 cloves of garlic
Salt
Method:
Grind all the ingredients in grinder. If the mangoes are too sour, reduce the quantity by half. The fresh curd gives the required moisture so this chutney does not require water. You can avoid the curd if you want.
I too love onion pakoras when raining...especially...:)
ReplyDeleteGud start...keep going...
gud luck!!
thanks soujanya...ur feedbacks really keeps me going...
ReplyDeleteI am always looking up recipes with different flours. Nice.
ReplyDelete