Onion Pakoda

🔥 Prep

• Peel and thinly slice the 3 onions into fine juliennes.
• Finely chop the 2 green chillies.
• Grate 1 tsp of ginger.
• Rinse, pat dry, and roughly chop the 10 curry leaves.
• Roughly chop the 10 curry leaves.
• Measure out 150 g of besan (gram flour) and 2 tbsp of rice flour into a bowl.
• Measure out 1 tsp of salt and keep it ready.

🔥 Cook

• 1. In a mixing bowl, combine the sliced onions, chopped green chillies, grated ginger, chopped curry leaves, besan, rice flour, and salt; mix well to coat the onions evenly.
• 2. Sprinkle a few tablespoons of water (just enough to make a thick, sticky batter) and stir until the mixture holds together when pressed.
• 3. Heat the 300 ml of oil in a deep frying pan or kadai over medium-high heat until the oil reaches about 180°C (or a small drop of batter sizzles and rises to the surface immediately).
• 4. Take a spoonful of the batter and gently drop it into the hot oil; repeat to make several pakodas, making sure not to overcrowd the pan.
• 5. Fry the pakodas for 3-4 minutes, turning them occasionally, until they turn golden brown and crisp on all sides.
• 6. Using a slotted spoon, remove the pakodas and let them drain on a plate lined with paper towels to absorb excess oil.
• 7. Repeat steps 4-6 with the remaining batter, adjusting the heat to medium if the oil starts to smoke.
• 8. Once all pakodas are fried, give them a final quick toss in the hot oil for 30 seconds over low heat to ensure extra crispiness (optional).

🔥 Serve

• Transfer the hot onion pakodas to a serving plate and sprinkle with a pinch of chaat masala or extra chopped curry leaves for added flavor.
• Serve immediately with mint-coriander chutney, tamarind chutney, or tomato ketchup on the side.
• Pair with a hot cup of masala chai or filter coffee for a classic South Indian snack experience.