Thursday, July 1, 2010

Bengaluru Onion Pakoras

Yum! The name itself is so mouth watering, need we say more? Here’s a quick recipe:

Preparation time: 20-25 mins

Serves: 2

Onions (ullipaya) 2
Flour (Maida) 3 cups
Gram flour (Besan/senagapindi) 1cup
Rice flour (Biyyampindi) 1 cup
Red chilli powder 1tsp
Curry leaves 4-5
Rasam powder 1tsp
Refined cooking oil 1cup
Pinch of cooking soda
Pinch of asafoetida (hing)

Salt to taste


Chop the onions fine.

Mix to make thick batter: Flour, gramflour, rice flour, redchilli powder, rasam powder, curry leaves, pinch of cooking soda & asafoetida, chopped onions and salt to taste.

In a kadai/pan, heat oil. Drop lumps of the batter into the oil carefully. Fry till brown.

A tip for crispy pakoras: Do not leave much gap or space between the pakoras while frying in oil. The lesser the gap, the crispier the pakoras. Since we have used rice flour, there is also a chance of the pakoras turning brown too soon. Thus, it’s advisable to fry on medium heat for crispier results.

Remove and serve hot with any of the chutneys or sauces. The tomato dhania chutney below is an ideal match for this one.

1 comment:

asha said...

with the rains outside, wish the photos turn real. looks yummy.

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