Onion fritters! A must-have for the monsoon and best paired with a hot cup of chai and chit chat. Pakoras or pakavada or ullivada is never enough.
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Course: Appetizer, Snack
Cuisine: Indian, South Indian
Servings: 3people
Author: Famidha Ashraf
INGREDIENTS
Dry items
½cupbesan gram flourbesan
¼cuprice flour
½teaspoonred chilli powder
¼teaspoonturmeric powder
1teaspooncumin seeds or ajwain or fennel seeds
1pinchbaking soda
salt to taste
Chopped Veggies
1large onion thinly sliced in a crescent shape
1teaspoongrated ginger
2garlic clovesfinely chopped
2 to 3green chilliesfinely chopped
2tablespoonchopped coriander leaves
1sprigcurry leaveschopped
1tablespoonhot oil
water as required (a few tbsps)
oil to deep fry
INSTRUCTIONS
Prepare the dough
Take a large bowl and add the chickpea flour, rice flour, red chilli powder, seeds, baking soda and salt and whisk to combine.
Toss the chopped onions with your hands to separate each ring and add them to the flour mixture.
Stir in the grated ginger, garlic, green chillies, coriander leaves and curry leaves.
Combine the mixture by squeezing the onions and flour using your hand and keep aside for 10 minutes. Onions will release moisture that will enhance the taste and you won't need a lot of water.
Heat enough oil in a kadai to deep fry. Spoon out a tablespoon of hot oil from the kadai and add to the dough mixture.
By now the onion would have sweated and added some moisture to the flour. Add a few tablespoons of water just enough to wet all of the flour and knead until tight and sticky (the batter should be just wet and thick enough to hold shape)
Deep fry
Do a sample test by frying a tiny piece to determine the oil temperature and adjust the salt and spices if required.
Wet your hand and use your fingers to pinch a little dough and then drop it into the hot oil. Do not overcrowd the oil. Fry in batches.
Fry them until done turning sides (remember, nothing is cooked prior so it has to be fried in a medium flame until it is cooked inside) Also, remember onions tend to cook further even when out of the oil, so keep it too long will make it too dark and bitter.
Use a slotted spoon to collect, drain and place the fried onion fritters on a kitchen tissue. Serve with a hot cup of chai!