Ingredients | Quantity |
Low Protein Flour | 300 g |
Water | 600 ml |
Onion (sliced) | 475 g |
Red Chili powder | 2 tsp |
Cumin/jeera | 2-3 tsp |
Curry leaves (chopped) | 8-10 |
Salt to taste | |
Oil for deep frying |
Method:
- In a large bowl add the sliced onion, Low protein flour, curry leaves, chili powder, jeera, salt and mix well
- Make sure to squeeze onions well.
- Add water little by little and mix all the ingredients such that sliced onion is coated well with flour batter
- Do not add more water unless required, if batter is too watery or thin then pakoda will be not be crispy
- Heat the oil in a deep pan over medium flame
- Once the oil sufficiently heated take small portion of the mixture and gently drop 3-4 small fritters into the oil
- Deep fry until they are golden brown and crisp
- Drain excess oil on a kitchen towel and serve
Nutritional Information | |
Nutrients | One Pakoda 8 (g) |
Energy (kcal) | 14 |
Carbohydrates (g) | 3.11 |
Protein (g) | 0.24 |
Fat (g) | 0.03 |
Dietary Fiber (g) | 0.34 |
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