Onion Pakoras (with a secret ingredient)
We are almost chasing the monsoons here in Kerala. I love the way our pre degree group (grades XI & XI ) in our chats, talks about the weather and post pictures from their travels from time to time. This month looks like it is dedicated to the heavy showers expected tomorrow. It's a sight to behold and the pictures are awesome and very nostalgic.
What better way to start off with some piping hot pakodas. There's a twist here from the usual.
Along with my sliced onions I added a very happening and Oomph ingredient...Guess what it is?
To the usual gram flour/besan (a cup) I have added a quarter cup of rice flour, a pinch of soda, salt to taste, torn up or whole curry leaves, finely chopped mint, a sprinkle of dry Kasuri methi, sliced onions, a tsp. of ginger-garlic paste and a finely chopped green chilly.
The whole spices I added were a tsp. of pound coriander seeds, a quarter tsp. each of fennel and carom seeds (ajwain) The powders were a tsp. of cumin powder, turmeric powder, chilly powder and amchur powder (dry mango powder)
The pound whole spices, the powders were all whisked into the besan-rice flour mixture and a bit of oil was drizzled in so as to get a coarse mix almost resembling a crust. At this point you may taste the raw dish to ensure it is seasoned well. Water is added carefully such that you may be able to form a nice rough pliable dough.
Keep a vessel with sufficient vegetable oil to deep fry adjusting the flame accordingly!
Once the oil is hot pinch out smaller balls and immerse them carefully into the hot oil. You may grease the palms of your hands or wet it lightly from time to time if the dough gets too sticky to handle while preparing the smaller balls.
Do not let it burn! Once fried flipping both sides extract them out with the help of a slotted spoon. Have them hot with a spicy chutney or ketchup!
Pssst...The secret ingredient that was also added to this mix were split cashew nuts. Truly speaking these were my cashew onion pakoras, the former being the hero of my dish!
What better way to start off with some piping hot pakodas. There's a twist here from the usual.
Along with my sliced onions I added a very happening and Oomph ingredient...Guess what it is?
The whole spices I added were a tsp. of pound coriander seeds, a quarter tsp. each of fennel and carom seeds (ajwain) The powders were a tsp. of cumin powder, turmeric powder, chilly powder and amchur powder (dry mango powder)
Once the oil is hot pinch out smaller balls and immerse them carefully into the hot oil. You may grease the palms of your hands or wet it lightly from time to time if the dough gets too sticky to handle while preparing the smaller balls.
Do not let it burn! Once fried flipping both sides extract them out with the help of a slotted spoon. Have them hot with a spicy chutney or ketchup!
Pssst...The secret ingredient that was also added to this mix were split cashew nuts. Truly speaking these were my cashew onion pakoras, the former being the hero of my dish!
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