Name: Onion pakoda recipe by Lavanya Dhanasekaran at BetterButter
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6
Ingredients: Onion - 2 cups sliced lengthwise; Bengal Gram flour / besan - 2 cup; Rice flour -2 1/2 tbsp; Green chillies - 3 finely chopped; Ginger - 2 inch finely chopped; Curry leaves 2 sprigs; Hot oil -2 tbsp; Fennel seeds (saunf) - 2 tsp; Asafoetida - a pinch; salt as per taste

Ingredients Serving: 6

Onion - 2 cups sliced lengthwise
Bengal Gram flour / besan - 2 cup
Rice flour -2 1/2 tbsp
Green chillies - 3 finely chopped
Ginger - 2 inch finely chopped
Curry leaves 2 sprigs
Hot oil -2 tbsp
Fennel seeds (saunf) - 2 tsp
Asafoetida - a pinch
salt as per taste

Instructions

Cut onion thinly lengthwise and keep it aside.In a bowl, mix together onion, salt, green chillies, ginger, fennel seeds and curryleaves, leave this mixture for 10 minutes. Water from onion oozes out.
Now add bengalgram flour, rice flour, 2 tbsp hot oil and asafoetida. Do not add water. If you add water it will be soggy. You wont attain crispness. If u want you can add little oil.After mixing, it will be as shown in the picture.
Heat oil in a kadai. To check if the oil is hot enough to fry the pakodas, drop a little batter into the oil, if the batter rises to the surface immediately, the oil is ready for frying the pakodas.
Reduce the heat to medium, take a little prepared pakoda batter and drop it into the oil as shown in the picture below. Do not make balls or shape it, this pakoda should be shapeless.
Fry until golden brown, stirring in between. Remove it from the oil and drain excess oil on a colander or paper towel.

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