Ingredients for South Indian Onion Pakodas
- Red Onions
- 1/2 cup chickpea flour
- 1/2 cup rice flour
- 1/2 teaspoon baking soda
- Green Chilies
- Ginger
- A small handful of curry leaves
- Red Chili Powder
- 1 teaspoon salt
- Vegetable Oil
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How to Make South Indian Onion Pakodas
- Sift together 1/2 cup rice flour and 1/2 cup chickpea flour.
- Gently rub 1 teaspoon of salt into 2 medium red onions, finely chopped (this draws out moisture).
- Heat 2 cups of oil in a deep pan to 350°F (175°C).
- In a large bowl, combine the chopped onions, sifted flours, 1 teaspoon chili powder, 1 tablespoon grated ginger, 2-3 finely chopped green chilies, 1/2 teaspoon baking soda, a small handful of curry leaves, and salt to taste.
- Remove 3 tablespoons of hot oil from the pan and add it to the onion mixture. Mix thoroughly.
- The mixture will be slightly dry. Divide it into 4-5 portions.
- Sprinkle a little water (about 1-2 tablespoons) into ONE portion at a time, mixing until the mixture just holds together when pressed gently. Do not over-wet; the batter should be slightly sticky but not runny.
- Test the seasoning by frying a small amount. Adjust salt and chili powder as needed.
- Gently form small balls or any desired shapes from the batter. You can also crumble some of the mixture into the hot oil for extra crispy bits.
- Carefully drop the pakodas into the hot oil, ensuring not to overcrowd the pan.
- Fry until golden brown, turning occasionally. Smaller pieces will cook faster than larger ones.
- Remove the pakodas with a slotted spoon and drain on paper towels.
- Repeat steps 7-12 for the remaining portions of the batter.
- Store the cooled pakodas in an airtight container.
- **Variations:** Add 1/4 cup finely chopped cilantro and/or mint for extra freshness. Or, reduce the onion quantity and add 1/4 cup whole cashews.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
32g
Fat
1g
Carbs
18g
