Pakoda is a famous snack in South India. It tastes best when served hot. This is a regular in our house as it is one of the most favorite snack / tiffin, but never get a chance to click as it is mostly done while I am cooking itself.. By the time I am done with final round of frying, the earlier rounds of pakoda are over. Even today, I took the clicks in a hurry and hopefully I will be able to do the justice on photo for this delicious pakoda. Adjust salt and chili powder to taste. You can make many varieties like cashew pakoda, mint pakoda, masala pakoda etc.. Today my choice is the very famous onion pakoda.
Besan / Kadalai Maavu – 1 ½ cups
Rice Flour – ¼ cup
Chili Powder – 1 tea spoon
Salt – 1 tea spoon
Asafetida – A pinch
Oil – to fry
Curry Leaves - 6
Onion (small cubes) – 1 cup
Water – 2 to 5 table spoons
Mix rice flour, kadalai maavu, salt, chili powder and asafetida well. Add onions and curry leaves and mix well
Now sprinkle water little by little to make the dough. I sprinkled about 3 times and the dough will look very dry. If held to a shape it will hold, but it will fall apart when crumbled.
Heat oil in a pan keeping the flame on medium
Make small dumplings of the dough and drop it in oil and fry until all sides are golden
Once golden brown, remove from oil and put it on a paper towel to drain excess oil
Serve hot with tomato chutney or mint chutney or ketchup