I like to cook and eat natural, healthy, and tasty foods. I use minimal oil and don't use artificial colors or preservatives in my cooking.
A Wonderful Teatime Snack
These pakoras make a wonderful teatime snack. They are spicy, crispy, aromatic, and appetizing. You need only some basic ingredients to make them, and the cooking process is relatively easy.
All you need to do is prepare a dough, divide it into balls, and then deep-fry the balls. Once they're golden brown, your yummy onion bondas are ready to gobble! Serve them hot with tomato sauce or a hot cup of coffee or tea. Enjoy!
|Prep time||Cook time||Ready in||Yields|
Serves four people
- 1 cup gram flour or besan
- 3/4 cup rice flour
- 2 to 3 medium-sized onions, thinly chopped lengthwise
- 2 green chilies, finely chopped
- 1/2 teaspoon red chili powder
- 1/2 teaspoon cumin seeds
- 2 tablespoons coriander leaves, finely chopped
- a few curry leaves, finely chopped
- 1/2 inch ginger, finely chopped
- 2 pinches cooking soda/baking soda
- 2 tablespoons oil, hot, for the dough
- salt to taste
- oil for deep-frying
- In a mixing bowl, add gram flour, rice flour, red chili powder, cumin seeds, and salt. Add in hot oil. Gently mix.
- Add chopped onions, green chilies, coriander leaves, curry leaves, ginger, and baking soda. Knead, adding just enough water to get a firm dough.
- Divide the dough, making small lemon-sized balls. Keep them ready on a plate.
- Heat oil for deep-frying. Drop the balls one by one into the hot oil. Don't overcrowd them. Turn them occasionally to ensure uniform frying on all sides. The balls should become golden brown after cooking.
- As the dough balls are dense, they may take a bit more time to cook than pakoras do. Frying a batch may take about 5 minutes over low fire.
- Once they are done, remove with a slotted ladle and place on an absorbent paper towel.
- Repeat the frying process for all the dough balls.
- These yummy and crunchy onion bondas are ready to munch. Serve them hot with tomato sauce or a cup of tea or coffee. Enjoy!
ShailaSheshadri (author) from Bengaluru on August 17, 2017:
Thanks for reading and for your lovely comments.
Deborah Minter from U.S, California on August 16, 2017:
Tasty! Good article...