ONION PAKODA (Onion Fritters)

Crispy Onion Pakodi/Onion Fritters !

Onion pakoda are very famous Indian snack that everyone will enjoy to have with family and friends.
Specially on a rainy day we love to have garma garam onion pakoda with some tea.
Easy to make,  with few ingredients and one can always update the recipe according to ones taste, and preferences.Here is my recipe for Crispy Onion Pakodi.

INGREDIENTS:

Onion- 2 med size thinly sliced
Green Chilli-    4-6
Curry Leaves-10 chopped
Cilantro-4tspn chopped
Ajwain/Vamu-1tspn
Mint-3tspn chopped(optional)
Gramflour-1/2cup
Rice Flour-1/2cup
Ginger-2tspn finely chopped
Turmeric 1pinch
Curd/yogurt-2tspn
Salt to taste
Oil for deep fry

PROCESS:

In a mixing bowl add sliced onions, salt, turmeric, ajwain/vamu,curryleaves, 

cilantro,ginger, mix well and set aside for 5-10min so the onions become soft .

Now add gramflour riceflour, mix well, add yogurt and mix .Add required water

 to combine all the ingredients.Very little is needed.The consistency should  allow

 you to drop the mixture in the oil easily.

First heat the deep fry pan with oil on high heat once its hot enough reduce to 

medium and then start frying pakodas on medium heat till thy turn golden 

brown by turning few times in between.

In batches fry the pakodas and take them on a paper towel to drain any oil.

Serve them warm with some sauce and warm tea.

Yummy  crispy  onion pakoda ready to enjoy !

Chekkalu(rice crackers)

Chekallu or Rice crackers are snacks well known in south india.They are easy to prepare and all your family members will love them when you feed them as evening snack.Iam posting the basic recipe.It all depends on your family tastes that you can always add or remove any ingredients and spices.

INGREDIENTS:

Rice Flour-2Cups

Water-2cups

Ghee/butter-2tsp

Soaked & drained chana daal-1/4cup

Cumin Seeds-2-3tspn

Pudina/mint leaves finely chopped-1/2cup

Red chilli powder-2-3tsp(acc to taste)

Salt-acc to taste

Oil to deep fry

Turmeric-1/4tspn


PROCESS:

First take 2cups of water in a pan and bring it to boil.

Now add 2tspn ghee, salt, red chilli pwd and rice flour.Mix it well and cover then pan with a lid and let it sit for few minutes.Allow it to cool.

Once cool you can now add chana daal,mint leaves,cumin seeds and mix well.Test the dough for salt or red chilli pwder and add them if required.

Take a pan or kadai for deep frying and add enough oil.As the oil gets hot meanwhile take a plastic sheet and apply litlle oil to help spread the dough without sticking to the sheet.

Now you can start working with the dough by taking small lemon size balls of the dough and spread them ont he sheet with your fingers into round shape.
Make 6-8 at time and add to the pan as a batch and fry them till they turn golden.
When the chekkalu turn a golden color use a slotted ladle to remove onto an absorbent paper and cool. Repeat the same process till the rest of the dough is done. Cool completely before storing in an air tight container.

TIP: An easy way to press chekalu on the sheet is take a sheet on the bottom on which you place the dough balls.Above which you place another plastic sheet and now press the balls using a round base of a bowl or a glass.