1 cup of finely sliced onions
1 cup Chickpea flour/Gram flour
1/4 cup Rice flour
Green chillies(finely sliced) - to taste
Salt to taste
Red chilli powder to taste
Curry leaves- 5 big leaves chopped fine
A pinch Cumin seeds
Hing to taste
1 big pinch of Turmeric powder
1 tsp Ginger-garlic paste
Oil to fry
Directions:
- In a bowl, sift together the Gram flour, Rice flour, hing, turmeric and cumin seeds along with 2 tsps of oil. Knead well for even absorption of oil into flour mixture. Set aside.
- In another bowl, mix onions, green chillies, curry leaves, ginger-garlic paste and salt. Wait for thirty seconds, salt makes water run out of the onions. Add red chilli powder. Just before you start preparing this bowl, place a wok of oil for heating.
- Then fold in the previous bowl's contents (the mixed flours) into this bowl and knead well. Add upto half a tsp of water if you feel the need.Our pakoda dough is done, the oil too should be medium hot by now. Drop a grain-sized amount of dough into the oil to test it, if it sinks & rises up foaming, our oil is ready.
- Drop small dollops of pakoda dough into the wok. Stir once in a while to fry evenly. When they are almost done, remove them onto a plate lined with blotting paper. They continue to cook & brown even after they're removed from the oil, hence they'll be perfectly done after they are out.
- Serve with tomato ketchup or any chutney of your choice.
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