3/4 cup besan flour
5 tbsp rice flour (besan flour to rice flour ratio ~ 2:1)
1 finely sliced onion
1 tsp fennel seeds
Handful of chopped curry leaves
½ tsp ginger garlic paste
1 tsp chilli powder
½ tsp coriander powder (optional)
1 tsp hing/ asafoetida (optional)
Salt as required
**Method:**
1. To a bowl, add all the ingredients and mix well roughly
2. Sprinkle some water at a time while mixing
3. Do not add too much water at once and sprinkle as needed in parts
4. The mixture should be tight (just holds its shape) and not too wet/soggy
5. Heat oil in medium flame and add small amounts of the mixture to deep fry the fritters/pakoda
6. Remove from oil once onion pakoda/fritters have turned golden and crispy
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**Ingredients:**
3/4 cup besan flour
5 tbsp rice flour (besan flour to rice flour ratio ~ 2:1)
1 finely sliced onion
1 tsp fennel seeds
Handful of chopped curry leaves
½ tsp ginger garlic paste
1 tsp chilli powder
½ tsp coriander powder (optional)
1 tsp hing/ asafoetida (optional)
Salt as required
**Method:**
1. To a bowl, add all the ingredients and mix well roughly
2. Sprinkle some water at a time while mixing
3. Do not add too much water at once and sprinkle as needed in parts
4. The mixture should be tight (just holds its shape) and not too wet/soggy
5. Heat oil in medium flame and add small amounts of the mixture to deep fry the fritters/pakoda
6. Remove from oil once onion pakoda/fritters have turned golden and crispy