Wednesday 19 February 2014

Spring Onion Pakodas

Weather is super chilled here, after going through the hot sunny climate in my hometown seriously am loving this Paris chilled climate. Actually this pakoda recipe is in my to do list since a long, and today i want to share with you all. Spring onions have a wonderful aroma and give a crunchy texture, i love to add them quite often as they give a wonderful flavour to any dish they are added. Its been a while i wanted to make some pakodas with these spring onions and finally i did. These pakodas are just addictive and you cant stop with one. You can enjoy these crunchy crispies with any rice dishes as side dish,or simply with a cup of coffee for your evening snacks.This pakoda can stay for a long in room temperature if they are conserved properly.

1cup Besan flour/gramflour
1/2cup Rice flour
2tbsp Cornflour
1cup Spring Onion (chopped)
1/2tsp Baking powder
Few Curry leaves (chopped)
1tsp Fennel seeds (crushed)

In a large bowl, take the chopped spring onions, besan flour, rice flour,cornflour,baking powder, curry leaves, crushed fennel seeds and salt.

Meanwhile heat two tablespoon of oil, pour it to the bowl.

Springle some water and turn everything as thick paste..

Heat the oil,drop gently the pakoda mixture in small batches.

Fry the pakodas in medium flame until they turns golden brown.

Drain the excess of oil with a paper towel.

Enjoy the pakodas with hot coffee..


Unknown said...

Perfect snack with cup of tea !

Shanthi Krishnakumar said...

such a simple and healthy recipe :)

Ushnish Ghosh said...

Dear priya
Thank you so much for your appreciation at my blog on chitol is an extremely bony fish and i dontthink u can manage. But you can try the spice and method on any other fish that you eat .
This is an wonderful pakoda..I am taking note of the ratio of Besan, rice flour and corn flour , I am sure this will give an wonderful crunch with the besan flavor and away from tempura mix
have a nice week