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Friday, October 8, 2010


Onions(thinly sliced) - 2 large
Salt - to taste
Red chilli powder - 1 tsp
Gram flour (Besan) - 1/2 cup
Rice flour - 1/4 cup
Asafoetida - 1/4 tsp
Oil - for deep frying

In a bowl, add gram flour, rice flour,salt,red chilli powder, asafoetida. Mix well.
Add sliced onions and sprinkle few drops of water.
Mix well so that onions are coated with the flour mixture.
Add few more drops of water if required. The batter should be hard for crisper pakodas.
For softer pakodas, omit rice flour and make the batter of dosa batter consistency.
Heat oil in kadai on med-high heat.
When oil becomes hot, drop the batter using fingers to form small fritters.
Reduce heat to medium and deep fry until golden brown.
Use a perforated ladle and keep turning the fritters to cook throughout.
Once golden brown, remove from oil and place on paper towel to absorb any extra oil.
Serve with hot cup of masala chai as evening snack.

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