INGREDIENTS
3 large onions, finely sliced
1 teaspoon red chilli powder
½ teaspoon sugar
Salt to taste
Juice of 1 lemon
A few sprigs fresh cilantro, finely chopped
½ cup gram flour (besan)
3 cups vegetable oil
METHOD
1. In a mixing bowl, combine sliced onions with chilli powder, sugar, salt, lemon juice and cilantro and mix well. Keep aside for 10 to 15 minutes to allow onions to sweat.
2. Mix gram flour into the onions.
3. Heat oil in a kadhai (or wok) over medium flame.
4. Divide onion mixture into lime-sized pieces and carefully drop in the hot oil. Deep fry till golden and crisp. Remove and drain on absorbent paper.
5. Serve hot with any chutney or tomato sauce.
3 large onions, finely sliced
1 teaspoon red chilli powder
½ teaspoon sugar
Salt to taste
Juice of 1 lemon
A few sprigs fresh cilantro, finely chopped
½ cup gram flour (besan)
3 cups vegetable oil
METHOD
1. In a mixing bowl, combine sliced onions with chilli powder, sugar, salt, lemon juice and cilantro and mix well. Keep aside for 10 to 15 minutes to allow onions to sweat.
2. Mix gram flour into the onions.
3. Heat oil in a kadhai (or wok) over medium flame.
4. Divide onion mixture into lime-sized pieces and carefully drop in the hot oil. Deep fry till golden and crisp. Remove and drain on absorbent paper.
5. Serve hot with any chutney or tomato sauce.
Categories: Onion Pakodi, south indian receipes
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