I have posted a baked version of onion pakoda and a deep-fried version of onion pakoda as well. Though the ingredients are almost similar, the few changes, give a very different taste to the pakoda. This pakoda stays very crisp for 2 days and we can keep this for 2 days at room temperature in an air-tight container. You can check out
Moong dal bhajiaBaked pakorasAloo pakora Gulab jamun mix pakora
Thool pakoda recipe
Pulse the chili and ginger in a mixie or using a mortar and pestle.
In a wide bowl add rice flour, gram flour, salt, asafoetida, curry leaves, ground chili ginger mix and sliced onions.
Mix everything well using clean hands and keep it aside for 15 minutes.The onions and salt will ooze out little water and make the mixture moist.
If it is dry, sprinkle little water and mix well.If you hold this in your hands, you should able to hold this well.
And when you break it is should break easily. This is the perfect consistency for making the thool pakoda.
Heat oil for deep frying.Once oil is hot bring the flame to medium.Take a portion of the onion mixture and sprinkle this into the oil.
Deep fry on both sides till it becomes golden brown.
Once done take out and drain in a kitchen towel.
Repeat the same for the rest of the onion mixture.Crispy Thool pakodas are ready.You can serve this as a tea time snack or with any lunch meal.
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