When I decided on the North Indian Thali, I was struggling to zero down the dishes, and finally settled down to what was prepared. The one dish I was able to decide on within seconds was this Maida Pakoda with Onions. Reading through the ingredients, I knew I would love it. Maida Pakodas were the last on the dish to be made, as we wanted to have crispy pakodas to munch on.
We also had to fry the Naans in the end, I fried just two for the clicks. And went ahead frying the pakodas. On testing it, we knew we have found another recipe for keepers. This is surely something you will not be disappointed with. In fact, once you taste it, you will forget your other onion pakoda proportion.
It was crispy, not so oily as one might fear, and yet yummy to the core!
Maida Pakoda ~ North Indian Thali
With the Sun so peak in Madras, I know it’s not conducive for these, yet one can still dream about a cool breeze blowing our way to munch on these snacks!
Step by Step Recipe
All purpose flour – 1/2 cup
Bengal Gram flour / Besan – 1/2 cup
Onion – 1 big
Chilies – 3 – 4
Coriander leaves few
Chili powder – 1 tsp
Fennel Seeds – 1/4 tsp
Baking Soda- 1/ 4 tsp
Salt to taste
Oil for deep frying
How to make the Maida Pakoda
In a wide bowl, sift together maida and besan flour. Add onion julienne, finely chopped green chilies, and coriander leaves.
Mix the onions to the flour along with soda, fennel seeds, salt, and chili powder. Sprinkle just enough water for everything to form a dry batter.
Heat oil and fry small portions on all sides till golden brown.
Drain on a kitchen towel and serve hot.
The Onion Pakodas added a great feel to the entire thali. It was a perfect starter. Crispy and crunchy just the right way.
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