Crispy Onion Pakoda/Ullipaya Pakoda


Onion – 1 big
Curry leaves - 10
Garlic --- 2 pods ( Optional)
Green chillis – 2 ( Optional)
Cashew nuts – 10
Salt --- For taste
Besan - 1 cup of besan.
Rice Flour—2 tsp
Red chilli powder – 1 tsp
Ajwain seeds—1/4 tsp
Asafoetida -- Pinch


1.Chop onions to long pieces.

2.Chop curry leaves, green chillis, garli pods to long pieces.

3.In a bowl take al the onions, green chilli, garlic pieces and curry leaves.

4.sprinkle besan, rice flour, red chilli powder, ajwain seeds, asafoetida and salt over onion pieces.

5.Squeeze and mix all the ingredients well.

6.Do not add water. If needed just wet the hand little bit and mix well.

7.Make sure all the besan and spice stick to onion.

8.Heat oil on a medium flame.

9.Leave little quantity of pakoda mix into hot oil, gently and carefully.

10.Fry pakodas to brown color and place them on a plate.

Hot and crispy onion pakodas are ready. These pakodas can stay for 3 to 4 days if you store them on a air tight box. No need to refrigerate.

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