Ulli Pakvada ~ Malabar Onion Pakodas
Ingredients
- 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
Instructions
- 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!
Notes
You can replace red chilli flakes with one green chilli, chopped thinly.
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...
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...