Tuesday, December 2, 2008

Onion / Kanda Pakodas

  • 1/2 cup Besan (benegal gram flour)
  • 1 Onion (sliced long and thin)
  • 1/4 tsp Ajwain (carom seeds)
  • 1/4 tsp Termeric powder
  • 1 tsp Red Chilly powder
  • 1/4 tsp Soda Bicard ( cooking soda)
  • Salt to taste
  • Water
  • Oil for deep fry


In a medium bowl put besan, add onion, ajawain, termeric powder, red chilly powder,salt and mix all these with water. Add soda bicarb to barter and leave for 15 to 20 minutes. Heat the Oil on medium high heat and fry these onion pakodas till brown colour.

Serve hot with ketchup.

Note: Use less besan and more onion by doing this we get the light/crab look to pakoda. If possible use Laddu Besan, which is not fine flour it will be bit rough. This adds to crespiness of pakodas.

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