My name is Lakshmi, and I am a homemaker. I love cooking and experimenting with different recipes, especially those from my native India.
Onion pakoda is a very famous snack from the Indian state of Tamil Nadu. There, you can find it everywhere, from big restaurants to street-side tea shops. It's the perfect evening snack to serve with tea, particularly on rainy days. The name varies from region to region across India. In Tamil Nadu, we used to call it vengaya pakoda.
|Prep time||Cook time||Ready in||Yields|
2 to 3 servings
Read More From Delishably
- 2 big onions, thinly sliced
- 2 green chillies, thinly sliced
- 1 teaspoon ginger garlic paste
- 1 teaspoon fennel seeds
- handful of curry leaves
- 10 cloves garlic, crushed
- 1 teaspoon chilli powder
- 1/4 teaspoon asafoetida powder
- salt, to taste
- 3 tablespoons gram flour
- 1 1/2 tablespoons rice flour
- 1 tablespoon sesame oil
- In a bowl, add the onion, chilli, ginger-garlic paste, garlic, curry leaves, salt, chilli powder, asafoetida, and fennel seeds. Mix well.
- Add the gram flour and rice flour and mix well. Do not add water; the onion will release some water.
- Add the sesame oil and blend well. If you don't have sesame oil, you can use any cooking oil instead.
- Heat oil in a heavy-bottomed pan and deep-fry the mixture. The heat should be high until the onion is 50% cooked; then turn the heat down to medium.
- Once the pakoda becomes golden in color, remove it from from the oil and serve with hot masala tea.