Vengaya (Onion) Pakoda

The weather here is just perfect for some Onion Pakodas - in the teens and early 20s (C) with some showers.... Paired with a cup of tea, it's the ultimate way to relax and unwind.

I've used the following recipe from Mr. Hemant Trivedi's website so many times and it has always resulted in perfect pakodas. I love the passion with which he describes the food and the recipe itself. So, here's yet another winner of a recipe... which is always a hit.

VENGAYA MASALA PAKODA

Ingredients:

Rice Flour - 150 gms

Besan (kadalai maavu) - 150 gms

Onions (big) - 3 to 4, sliced lengthwise into 2 inch pieces

Green Chillies - 4 to 5, chopped

Curry leaves - 3 stalks, chopped

Oil - 3 to 4 tsps + enough to deep fry pakodas

Baking Soda - a couple pinches

Chilli powder - 1 to 2 tsp, or to taste

Salt, to taste

Method:

1) Mix the rice flour and besan with salt and chilli powder. Now toss in the sliced onions, green chillies, curry leaves and mix this.

2) In a small bowl, mix the 4 tsps of oil with the baking soda thoroughly. Add this to the onion-flour mixture and combine.

3) Heat the oil to deep fry the pakodas and when it's at the right temperature (test by dropping a small piece, it should sizzle, fry and float up immediately), take a batch from the onion-flour mixture and add as little water as possible to just dampen and hold it together.

4) Now drop this batch into the hot oil (as small pieces) and deep fry till crisp and golden. Drain on paper towels and serve hot. Repeat this with the remaining onion-flour mixture, remembering to dampen each portion just before dropping them in oil.