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- Duration: 30 minutes
- Serves: 4 people
Spice Level: Medium
Adding only the exact amount of required water to the batter and dropping the pakoras into the oil at the right temperature are important techniques to get crispy pakoras.
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A popular Indian street food, the word ‘pakora’ is derived from Sanskrit word ‘pakva-vata’ meaning pakva (cooked) vata (lump). One of the most popular pakoras is the onion pakora.
- Onions, thinly sliced, length wise (2)
- Curry leaves (kadipatta) (10)
- Gram flour (besan) (1/3 cup)
- Rice flour (chawal ka atta) (2 tbsp)
- Hot oil ( 1 tsp)
- Asafoetida (hing) (1/8 tsp)
- MTR Lal Mirch/Red Chilli Powder (1 tsp)
- MTR Haldi/Turmeric Powder (1/4 tsp)
- MTR Dhaniya/Coriander Powder ( 1/2 tsp)
- Salt (to taste)
- Water (4 tsp)
- Oil (for deep frying)
- Mix all the ingredients in a wide plate/bowl. Do not add more water than the quantity mentioned.
- Heat oil in a deep kadhai.
- When the oil is hot, drop a spoonful of batter in it.
- Fry the pakoras till golden on all sides.
- Serve them crispy and hot along with steaming tea or chutney of your choice.
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