The perfect crispy hot snack on a rainy day with your favourite cup of chai!
- Large onions – 3 (cut in thin slices)
- Chickpea flour (besan) – 3 tsp.
- Rice Flour – 1 tbsp.
- Pinch of carom seeds
- Finely chopped green chilli – 1 or 2
- Red chilli powder – ½ tsp.
- Pinch of baking soda
- Pinch of asafoetida
- Coriander leaves – 1 tsp.
- Water (as per the consistency to make a batter)
- Freedom Physically Refined Rice Bran Oil (less absorbent, light and mild in taste, is best for any Indian snack recipe)
- In a large mixing bowl, add besan, rice flour, red chilli powder, carom seeds, asafoetida, chopped green chillies, baking powder and coriander leaves. Mix all the ingredients well and keep aside.
- Now add sliced onions into gram flour and mix evenly. A
- To this dry mixture, add 1/2 cup of water little by little at a time and mix it well to prepare a batter.
- Batter should not be too runny it should be thick enough to pick up with fingers.
- Beat the batter for a good 5 minutes.
- Now, heat some oil for deep frying. For the first five minutes, keep the heat on high so that the oil gets hot quickly then reduce the heat to medium.
- Throw in the chopped onions to the batter and mix well.
- Now for frying, pick up a small batch of the battered onionswith the help of a spoon or with your handsto put them in the hot oil.
- Do not put too many pakodas in a single go or else they will not fry properly.
- Deep fry the pakodas in batches in medium hot oil, until nice golden brown and crunchy.
- Remove the pakodas from oil, when the frying sound and the bubbling of oil stops and place them on paper towels to get rid of excess oil.
- The best part is now – sprinkle chaat masala over the crunchy hot Pyaaz Ke Pakode and serve hot with fresh green chutney.
Another method is to put all of the dry spices and chopped onions in a bowl and then sprinkle besan and rice flour on it. Mix well and then fry them as usual.