DRY ONION PAKODA...

dry onion pakoda is one of my favorite evening snack and famous south indian savories. nothing can beat the combination for garam garam tea and dry onion pakoda.

 i usually buy this pakoda from sweet shops since i used to fail in preparing this recipe at home...i tried making it many times earlier at home but never got the perfect texture and taste and was always a flop... recently i was on my way to buy something, i found a person out side a sweet stall  preparing this mix and frying it in oil. then i understood that no water should be added to the pakoda mix. then i told my mom that i want to prepare this recipe at home and she asked one of her friend about the recipe.

i got the complete recipe of this onion pakoda from my moms friend and started to prepare it for evening snack. it turned out perfect this time and i was finally happy that i could make it at last after several attempts. it also appeared and tasted exactly the same as the one i regularly get from the shops. onion pakoda also taste good with sambar rice and rasam. 

TIME TAKEN: 20 – 30 MINS          SERVES: 3 – 4

INGREDIENTS:

ONIONS	4 MEDIUM (SLICED)
BESAN (GRAM) FLOUR	1 ½ CUP
RICE FLOUR	½ CUP
CHILI POWDER	1 TSP
SALT	TO TASTE
RED CHILI’S	4
CURRY LEAVES	1 CUP
HOT OIL	1/4TH CUP
CLOVES	5
CINNAMON STICK	1
GARLIC CLOVES	5 – 6
OIL	FOR DEEP FRY

METHOD:

 Ø  Grind cloves, cinnamon stick, red chili’s into fine powder. Now add garlic cloves and grind them roughly.

 Ø  Take chopped onions in a bowl, add gram flour, rice flour, chili powder, salt, and above grounded masala, curry leaves and mix everything well together. Now add hot oil to the onion mix and mix everything well.

 Ø   Heat oil in a kadai for deep fry. Take small portions of pakoda mix, press it gently with your fingers and drop them into oil and Fry them till brown and transfer them on to an absorbent paper or a strainer.

Onion pakoda is ready to serve with garam garam tea and to make your evening more special…

SUGGESTIONS:

ü  This pakoda can be stored in air tight container for 2 – 3 days.

ü  Cashews and finely chopped ginger can also be added to the mix as desired.