Rainy, cold evening, steaming cup of coffee.... someone to talk sweet nothings and crispy hot onion pakodas... hmmm wtelse can u ask for?
Last month Los angeles witnessed some very bad rain.....now dont give me stares...but it was really bad compared to what we get normally. I have never seen so much rain in the past 4 years that I have been here. First 2 days were like "wow its raining".
Next few days were like "again....? good we need water to remove the scarcity" .
After those early few days....it was like " what the hell its raining again....I hate it :P"
Now I know that an overdose of anything can make u hate it :P
Anyways whats best than hot crispy pakodas for a rainy evening..:)
Onion - 2 (Any type will do...I used red)
Besan (gram flour) - 1 3/4 cup
Rice flour - 1 tbsp
Salt to taste
Red chilli powder - 2 tsp
Green chilli - 1 finely chopped (optional)
Fresh coriander - few sprigs (for additional flavour...but is completely optional)
Oil for deep frying
1) Heat the oil in a kadai on medium heat and then clean and chop the onions into thin slices...such that u can seperate each layer. Add salt, red chilli powder and keep aside covered for 10 to 15 minutes. 2) The onions will leave water.
3) Add the gram flour and rice flour to the onions and mix well. 4)Mix the besan and rice flour together. Add the flour little by little to the onions.... U may sometimes not even need the whole 1 3/4 cup of flour depending on the amount of water the onions leave. Add green chillies, coriander leaves and mix well. The batter shouldn't be running. 5) It should be thick and sticky. Dont add water to this. If u feel u added more flour, just let the batter sit for 10 minutes or more and then mix it well... it should become fine.
6) Now check if the oil is hot. The oil should be moderately hot so that the pakodas rise as soon as u put them in oil. 7) Fry the pakodas until golden and remove on a kitchen towel (paper napkin ) to drain the excess oil.
Serve with hot filter coffee on a rainy evening... or even otherwise..:) enjoy!