Spring onion pakoda recipe
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
Spring onion pakoda are the perfect way to enjoy the mild oniony flavor of spring onions with a satisfyingly crispy fritter crust.
Course:
Snack
Cuisine:
Indian
Keyword:
spring onion pakoda
Servings: 4
Ingredients
- Spring Onions – 1 bowl
- Onion slices – 1 cup
- Coriander seeds – 1 tbsp.
- Cumin seeds – 1 tbsp.
- Minced curry leaves – 1 tbsp.
- Salt – 1 tbsp.
- Turmeric powder – ¼ tbsp.
- Red chili powder – 1 tbsp.
- Ginger garlic paste – 1 tbsp.
- Coriander leaves – 2 tbsp.
- Besan flour/ chickpea flour – 1 ½ bowl
- Rice flour – 3 tbsp.
- Oil – to deep fry
Instructions
-
Combine the coriander and cumin seeds with the sliced onions and spring onions in a mixing dish.
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Add the red chili powder, turmeric powder, and minced curry leaves.
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Now add the rice flour, besan flour, ginger-garlic paste, and coriander leaves to a bowl. Blend.
-
Stir in the remaining ½ bowl of besan flour thoroughly. To get a thick batter, add very little water.
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When the oil is hot enough for deep frying, add the batter in small amounts to the pan.
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Deep fry over low to medium heat for 6 minutes, then turn and fry the other side until golden brown.
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Take out of the oil, pour off any extra, then move the recipe for spring onion pakoda to a serving platter and serve hot.