Spring onion Pakoda – A perfect monsoon snack! Its been pouring all day long and my palate has been craving for a deep-fried comforting snack. These pakodas have a soft texture as compared to the crispy ‘gatti pakodi’. Make for a wonderful savory tea time snack or appetizer.
Check out other versions of Pakodas, Ulli Pakodi (Onion Pakoras) and Ullikadala Pakodi (Onion stalk Pakodas).
Spring Onion Pakoda Recipe
Prep & Cooking Time: 25-30 mts
Cuisine: Indian
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1 1/4 cups besan/gram dal flour/chickpea flour
2-3 tbsps rice flour
1/2 tsp ginger-garlic paste
1/2 tsp red chilli pwd
pinch of cumin pwd
pinch of garam masala pwd
8-10 spring onions whites, finely chopped
spring onion greens, finely chopped
few curry leaves, tear
salt to taste
pinch of baking soda
water as required
oil for deep frying
1 Combine both the flours with salt, soda, spring onion whites and greens, cumin pwd, garam masala pwd, chilli pwd, ginger-garlic paste and curry leaves. Add enough water and mix well that it forms a thick batter, similar to idli batter.
2 Heat enough oil for deep frying in a deep frying vessel. It should be piping hot, reduce flame to medium and use your fingers to drop the batter in the oil to form small fritters. Deep fry till they turn golden brown. Use a ladle to keep turning the fritters so that it cooks on all sides.
3 Once they turn golden brown, remove them on to absorbent paper. Serve as evening snack over a hot cup of masala chai (spiced tea).
