Rain or no, the craving for fried stuff can knock in almost immediately. There are times when I go back from office determined to make something for chai and my B almost gets knocked down by my enthusiasm. “OK, now what’s wrong with thaatha today??” Hehe… Sometimes I fry to get rid of my devils as well – I love to call it “deep fry therapy”!!! One thing I love among my deep fries is the simple pakoda, or “pakvada” or “ulli vada” as we Malayalees love to call it due to the loads of onions that go into it… Earlier I have shared a recipe for chicken pakoda, which is a family favorite. So taking out the chicken and making it really simple… here’s the sumptuous chai treat, any time, any day…
Updated on July 13 – I had a little conversation with my umma a couple of days ago and realised “Ulli Vada” and “Ulli Pakoda” were different. What I have posted her is pakvada whereas ulli vada is made with a batter of plain flour and rice flour! I never realised or knew about it. InShaAllah, will make and post Ulli Vada as one of my later posts…
Ulli Pakvada ~ Malabar Onion Pakodas
- 1 large or 2 medium onion thinly sliced
- 1 cup besan gram flour
- 1/2 tsp turmeric powder
- 1/4 tsp red chilli powder
- 1/4 tsp garam masala powder
- A pinch of asafoetida
- 1/2 tsp red chilli flakes
- 5-6 curry leaves chopped
- Salt to taste
- Water to bind
- Oil for deep frying
- Mix ingredient from onion to salt in a bowl.
- Slowly add water and make the batter. The batter should be really thick, with the besan just covering the onion.
- Heat oil in a deep kadai. Once hot, lower the flame to medium-low.
- Fry spoonfuls of the mixture on both the sides till golden brown.
- Drain on kitchen towels.
- Serve warm with ketchup or eat as is!
The batter should be really thick, otherwise the pakodas will drink a lot of oil.
I've seen my umma add a pinch of baking soda to give it a puffiness, you may add if you want, but I prefer not to.
You can even add some all-purpose flour in place of the besan for some crunchiness.
You can add in mint and coriander if you love its flavors - basically the variations are endless...