CRISPY ONION PAKODA

BY WHISKAFFAIR

Peel the onions, rinse them with water and drain well. Cut the onions into thin slices. Add sliced onions, salt, Kashmiri red chilli powder, ginger, cilantro, green chilies, and asafoetida to a large mixing bowl.

STEP 1

Mash the ingredients using your fingers using they all come together. Keep the bowl aside for 10 minutes.

STEP 2

Now add chickpea flour, rice flour, and vegetable oil to the bowl and mix well.

STEP 3

Add turmeric powder, baking soda, and water and mix well to make a thick pakoda batter.

STEP 4

Heat vegetable oil for frying in a pan over medium-high heat. Once the oil is hot, reduce the heat to medium flame. Drop small pakoda in the hot oil using your fingers and fry until they are golden brown and crisp. Flip the pakoras using a slotted spoon a few times while frying to ensure even browning.

STEP 5

Drain on a plate lined with paper towels. Sprinkle chaat masala on top and serve immediately.

STEP 6

ONION PAKODA IS READY!