Thursday 22 January 2015

Vengaya Pakoda
This our all time favourite snacks with coffee, can also be served at lunch.

Onion medium thinly sliced - 4 numbers
Besan flour / Kadalai maavu - 1/4 cup
Rice flour / arisi maavu - 1 cup
Red chilli powder - 1 tsp
Curry masala powder / garam masala powder - 1/4 tsp
Cooking soda - 2 generous pinch
Ginger chopped - 1" piece
Garlic cloves - 4 numbers
Green chilli chopped - 2 numbers
Curry leaves - few
Salt to taste
Oil to deep fry

Chettinad Pakoda

1. Pound ginger, garlic, green chilli and curry leaves in a mortar and pestle until slightly chunky or run 2 times in a mixer under pulse mode.
2. In a large bowl combine sliced onion, pound chilli mixture, rice flour, besan flour, red chilli powder, curry masala powder, cooking soda and salt to taste. Mix well everything with fingers, slowly sprinkle water little by little and mix well until, when pakoda mixture is pressed firmly it holds together.
3. Heat oil in a deep pan,  when oil is smoking hot add the onion pakoda batter to oil by sprinkling the batter over hot oil. If you prefer chunky pakoda pieces then add pakoda batter by pinching to large pieces.
4. Once pakoda batter is added to hot oil, reduce the heat and cook pakodas on medium heat until the bubbles in the oil reduces and pakodas are golden brown in color.
5. Drain the pakodas, allow to slightly cool and enjoy.
Onion Pakoda


shanthikumar said...

All i could see is the bubbles in the tea glass. You got some great photography techniques besides awesome cooking. Three cheers