Pyaaz Ke Pakode

• 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.

NOTE  :

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.