Coming to the recipe, though I was tempted to make these, I was planning on something else. However situation demanded I make Onion pakodas and I thought I would make the best use of the chance.
The perfect onion Pakoras
Gram flour - 1 cup
Rice flour - 1/2 cup
Onions, julinnes - 2 big
Ghee, melted - 2 tsp
Juice of ¼ lemon
Turmeric a pinch
Cumin seeds, crushed - 1/2 tsp coarsely chopped
Fennel seeds - 1/4 tsp
Green chillies, finely minced - 1 long
Ginger, finely grated - 1/4 inch
Garlic, finely chopped - 1 small clove
Coriander, chopped 1 tbsp
Curry leaves, handful
Vegetable oil, to cook
How to make the perfect pakoras
Sift the flours into a mixing bowl, then add in all the ingredients and mix well together. Make sure the onions are well coated. Slowly add the water and mix in to a stiff dough
Heat the oil in a kadai. To check if the oil is hot, drop a small bob of batter, it should sizzle as it hits the oil, then float.
Once the oil is hot, you can drop the batter by using a spoon and dropping it gently. Make sure not to overcrowd the pan/kadai. Cook for about four minutes, turning occasionally, until crisp and golden, then drain on a kitche towel.
Serve hot as such or serve it with Uggani
The original recipe calls for this to be made as balls or bajjis. However I made these as pakodas.
Next time round, I may skip the lemon juice.
With this we end this month's edition of BM and we are excited about the next month! Stay tuned for the month long marathon!