Onion Pakoda recipe is always a handy dish for lunch or as a starter. A rainy day evening is incomplete without these vengaya pakoda and a cup of steaming tea. Addition of mint leaves gives an extraordinary flavour to these vengaya pakoda recipe. If you dont like the smell of these mint leaves just skip it and go ahead with the recipe.
Onion Pakoda Recipe
Onion Pakoda Recipe | Vengaya Pakoda Recipe
Recipe Cuisine: Indian | Recipe Category: Snack / Starter
Preparation + Cook Time: 30 minutes | Serves: 3 to 4
Preparation + Cook Time: 30 minutes | Serves: 3 to 4
Ingredients
- Big Onion – 4
- Green Chilli -2
- Ginger – 1inch piece
- Garlic – 3 pods
- Fennel Seeds- 1 tsp
- Mint Leaves- ½ cup
- Bengal Gram flour -½ cup
- Rice Flour – ¼ cup
- Red chilli powder – 1 ½ tsp
- Hing – 1 pinch
- Curry Leaves – 1 sprig
- Salt – As needed
- Oil – To deep fry
- Cooking Soda – 1 pinch
- Ghee – 1 tsp
Method
1. Slice onion lengthwise, chop green chilli, ginger and crush garlic. Clean mint and curry leaves. In a large bowl, mix everything given in the above table,except oil. Sprinkle very little water to bind the mixture. Pour 1 small ladle of hot oil to the mixture.
2. Heat oil in a kadai and drop the pakoda mixture gently in a sprinkled way. Cook till the pakodas turn golden brown. Drain it in kitchen towel.
Enjoy this yummy Onion Pakoda recipe as evening snack with tea.
Tips
1. Adding garlic and ginger helps to relieve from gastric effects.
2. Pakoda mixture should not be watery, it will make pakodas soggy.
3. Addition of cooking soda gives fluffy Onion Pakoda.
4. Adjust green chillies and red chilli powder as per your spice level for this onion pakoda recipe.
5. Adding hot oil to the mixture, gives crispy pakodas and also pakodas absorb less oil.
6. Ghee gives nice flavour and softness to vengaya pakoda recipe.
6. Ghee gives nice flavour and softness to vengaya pakoda recipe.
7. You can also use ready made bajji mix.
Vengaya Pakoda Recipe
Welcome to my blog www.asmallbite.com. Thanks for reading my blog! I hope you’re enjoying my recipes to make the taste forever. I am Priya Santhamohan, writer cum photographer (with hubby’s help) of this blog.
Leave a Reply