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Onion (kande) pakode recipe| onion fritters recipe

Onion(kande) pakode recipe | onion fritters  recipe


              Pakode, pakoda or pakori as it is known is very popular dish. It is throughly enjoyed all over. As a starter or as side dish  it is favourite . It taste delicious and can be made with simple household spices.
           Sometimes in holidays I used to make it. Pakori recipe has a wide variety and can be made with many veggies easily available. In my blog I have posted some pakodas recipes that will be helpful for you in this winter season.
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Prep time:10min
Cook time:05min
Total time:15min


Cuisine:Indian
Dish type:snacks
Author: Seema priyadarshani


Ingredients :
1.  2medium size onion wash drained and sliced

2.  1and1/2 cup besan(gram flour)

3.  2 green chilli chopped

4.  1/2tablespoon redchili powder

5.  1/2tablespoon turmeric powder

6.  1/2tablespoon ginger garlic paste

7.  Salt

8.  Oil for frying

9.  Chaat masala to garnish

10. 1/2tablespoon to garnish


Method:

1.   Take besan in a wide bowl

2.   Add Redchilli powder ,turmeric (Haldi) powder and salt to taste, mix them altogether

3.   Add ginger garlic paste.mix

4.   Add sliced onion in the besan mixture and mix well using spoon. let it rest for 5_10 minutes.

5.   Heat oil in heavy bottom kadhai.  Drop small amount of batter in oil if  it comes upward immediately  then oil is sufficiently hot for deep frying .

6.   Drop onion slice in hot oil. Deep fry.

7.   Keep stirring occasionally so that they cook evenly. When golden brown in colour take it out using slotted spoon so excess oil is drained.

8.   Keep them on paper towel in a plate  so that excess oil is absorbed.

9.   Reapeat this process for remaining batter.

10. pakoda is now ready to serve.Garnish it with chat masala and chopped coriander.



Note:

1.      Do not add much water in batter because batter realeases water when mixed with salt.

2.        Batter must not be more watery or thin otherwise pakodas will not turn crispy.

3.        Oil must be hot otherwise in low flame pakodas will absorb too much oil and become soggy.

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