South Indian Style Onion Pakora

South Indian Style Onion Pakora


              These days it rains almost every evening ........... my son too staying home on his school holidays ........ feel like eating something hot and spicy and my son suggested in doing Pakora for today evening ......... Yeah we all love pakora that too south indian style [Pakoda] is our favorite snacks............ whenever I prepare pakoras at home the smell takes me to my childhood days...........my Dad used to buy snacks daily on his return from office.......... myself and my bro will be waiting even when my Mom prepares homemade desserts like kesari, pongal, payasam etc.......... hot pakodas from Jayam Bakery of K.K. Nagar  on rainy days hmmmmmm can't forget those days .......... Even today whenever  I visit my Mom's place we buy it on evenings ............ This south Indian style is what we prefer more than others.............I would like to share my recipe with all my  friends today..............easy and healthy when we prepare at home as we take more care about oil we use.............we cannot expect this in shops............. Here goes my south Indian pakora recipe................

South Indian Style Pakoda

Ingredients:

Red onions horizontally cut   - 2 large

Besan flour  - 2 cup

Rice flour - 1/4 cup

Baking soda - 1 pinch

Green chilies chopped - 4

Ginger peeled and crushed - 1 inch

Garlic crushed  - 2 pods

Curry leaves - 3 -5

Red chili powder - 1/2 tsp

Salt - to taste

Canola oil - for deep frying.

Method:

Peel off the skin of onions and cut thin and horizontal.

Finely chop the chilli, curry leaves, crushed  ginger  and garlic

Add all the ingredients to the besan flour  and mix well

If needed sprinkle little water and mix well such that if we take in hands it is to be so sticky.

Use your fingers and scatter  the dough in oil for small pakoras be careful while doing it above the hot oil.

Heat oil in a kadhai and deep fry till golden brown and your hot and spicy pakoras is ready to taste.

Good  snack for a rainy evening.