Had very bad headache and running nose since morning and tucking lil’M to sleep, I too dozed off with her this afternoon….After an hour I think…my phone went ringing….I got up to check…..it was regular customer call from service provider…hung up and went to check what my mom is doing….??? I found her in the kitchen slicing onions….seeing that I asked her what she is doing in the kitchen at 4 in the afternoon…she smiled and said slicing onions to make pakodi to go with evening tea.
Wah…I said…it’s been long since I had pakodi made by you….saying this…I went to fetch my camera. It is always been my favourite time to stand in kitchen and capture mom’s cooking. Though this may be a simple recipe…I thought I will go with step-wise shoot and do a post on this….By the time pakoda’s were ready….I was very hungry by the aroma that filled the kitchen.
Took very few shots and started relishing on them…my mom tapped me and sighed to see the beautiful sunset….Perfect evening…maa ke haath ke garama garam pakode (mommade hot onion fritters), elachi wali chai (Cardamom flavoured tea), doop tha suraj (magical sunset) aur harae kheth (green fields) a beautiful view from my balcony……
Pyaaz ke Pakode
- 2 Onions, finely sliced
- ½ cup Gram flour/Besan
- 1 Green Chili, finely sliced
- ¾ tbsp. Red Chili powder
- 4-5 fresh Curry leaves roughly chopped
- In a bowl mix finely sliced onions with green chili, red chili powder, salt and curry leaves. Mix everything with hands by squeezing the sliced onions a little with fingers. Leave the mixture for 5-10 minutes.
- In the meantime, heat enough oil for deep frying pakodas in a heavy bottom cooking vessel or kadai.
- Now add gram flour spoon by spoon until onion mixture is completely coated with besan. (Don’t add water). The moisture in the onion is enough to bind flour. Mix well.
- Check whether the oil is hot enough to fry pakoda’s by dropping a small ball of pakoda mixture into the oil, if the ball come on top quickly then you can start frying pakoda’s.
- Now take a small portion of mixture with your fingers and drop in the hot oil by gently using your thump to release the paokoda batter from fingers.
- Alternatively you can use a small spoon and drop the mixture slowly into the hot oil. Fry till golden by turning the pakoda’s carefully and gently using a slotted spatula.
- Drain on to a kitchen tissue or cloth to remove excess oil. Serve hot with tomato sauce or your choice of chutney along with tea or coffee.
- Add love to make these pakode taste ‘Yummy’.