ONION PAKODA WITH MINT LEAVES
This is the way I make onion pakodas/pakoras ... We friends used to go to our hostel canteen(SRC campus,Trichy) in weekends to treat ourselves and escape from our usual mess menu. They make hot hot pakodas and the kitchen is quite visible from the dining area too.. I used to take a peek how they are preparing though was not interested in cooking those times…. When I go to my home for vacation I used to tell my mom how they make and the ingredients they use… till then my mom makes onion pakodas in a very different way,more of flour and less onion,without mint leaves…It will be in a harder side,but when she tried this way,it came out really well and since then we always make this now and then…My kid used to love this since he was 3years old!
Try as a starter for your guests or may be for you as tea time snack,am sure you would love this!
INGREDIENTS: (serves 3 - 4)
|Mint leaves||1/2 cup loosely packed|
|Bajji mix||3/4 cup|
|Fennel||1 & 1/2 tsp|
|Green chilli||1 or 2|
|Ginger(optional)||chopped finely or crushed,1 inch piece|
|Salt||1/4 tsp(bajji mix has in it,salt)|
|Oil||for deep frying|
In case you don’t have bajji mix:
|Gram flour/besan||1/2 cup|
|Rice flour||1/4 cup|
|Red chilli powder||1 tsp|
|Cooking soda||1 pinch|
- Slice onions roughly in length-wise. Clean the mint leaves and chop them roughly as well.Slit the green chilli.
- Mix every thing above in a large bowl,add the bajji mix,fennel,curry leaves,ginger(if desired),salt and 2 tblsp of hot oil(Mixing hot oil gives a crispier pakoras,also prevents sogginess)
- Mix well and then sprinkle very little water and mix well to form a dry mixture, make sure not to add more water,as adding more water will not give you a crispy pakoda.
- Heat oil in a heavy bottomed pan,when the oil is hot, put the onion mixture in a sprinkled way and deep fry in medium flame.
- Fry till golden in colour and serve hot as a coffee/tea time snack or as starter…
Adding mint leaves and fennel really make this very flavourful!