4 Large Onions thinly sliced
A hand full of curry leaves
2 green chillies chopped
1 cup Besan
2 tablespoons rice flour
1 teaspoon cooking soda
1 teaspoon turmeric powder
½ – 1 tablespoon red chilli powder
Salt to taste
Oil to fry
- Take thinly sliced onions in a bowl and add besan, rice flour, salt, cooking soda, chopped chillies, curry leaves, turmeric powder, chilli powder.
- Mix everything well and keep them aside for at least 15-20 minutes.
- You will observe that onions let out the moisture which will be enough to bind the mixture. If you feel that it is dry, then sprinkle a bit of water. Make sure that the mixture is neither too dry nor too wet.
- Knead the batter once again and check its taste so that you can adjust the salt and spice if needed.
- Heat oil in a frying pan.
- Drop the mixture in batches into the oil and cook on a low flame till it turns golden brown. The color of the pakoras depend on the amount of chilli powder you add to the mixture. If the chilli powder is more then it turns red else it’ll become golden brown.
- Give occasional stir to the pakoras. Once they turn crispy, transfer them into a plate draining out the excess oil while removing them from the pan itself. Place a kitchen tissue on the plate to absorb any excess oil left.
- Enjoy them hot with either tea or sambar rice.