Wednesday, September 13, 2006

Onion Pakoda

An all time favorite evening snack of mine. I used to love the sound of the oil spluttering when my mom used to put the onion dipped in batter into hot oil. It would always remain a sweet memory of my childhood, when me and my brother would eagerly wait in our room in the evening and pretend to be studying for some test in school, when mom would be preparing this snack. But my mom would satisfy our taste buds in between by bringing samples of the snacks in between. So here is the recipe which my mom passed on to me after my marriage:


Onions: 2 nos
Gram Flour (Kadalapodi): 2 cups
Chilli powder: 2 teaspoons
Pepper powder: 1/4 teaspoon
Hing (Asafoetida): 1/4 teaspoon
Coriander powder: 1 teaspoon
Oil for frying


  1. Cut onions into desired shape.
  2. Make a thick batter (which is thick enough to foam a coat on the onions) of gram flour, chilli powder, pepper powder, hing, coriander powder, and salt.
  3. Heat oil in a kadai. Test the temperature by dropping a small drop of the gram flour batter in the oil. If the batter starts spluttering, then the temperature is right.
  4. Add the cut onions one by one and ensure that each onion is covered with a thick coating of the flour batter. Make more batter if the batter is not enough to coat the onions. If the batter becomes too watery or thin, add more flour. Make sure the spices added should also be proportionate to the flour added.
  5. With the help of a tablespoon, put the onions covered with batter in the heated oil. Fry for 2 minutes or until the onion gets cooked inside.
  6. Serve it with tomato sauce, pickle or green chutney

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