Well what can I say? I am a sucker for pakodas. Thats sounds so base! God wish I could have a change over. But then who cares. Pakodas in any form is one tempting snack and I am no less addicted to it. We make different types of pakodas and with different veggies. But the Onion pakoda, best done is something irresistible. There was a time when we used to go out for dinner, this used to the standard starter that I used to order, of course other than paneer items. Hubby dear used to joke that I eat the same stuff that I prepare at home. But then I never complained. This particular variation is so yummy, it can only be felt and not explained with words. This is such an indulgence, really out of the world.
During one summer, figuratively as am not really sure which season, Onions price was so hefty that onions were so sparingly used. We had a party and wanted to have this for the menu. We thought it was the heights of extravagance, but the specialty of the dish, required it. It was so much in demand that we gave up frying it after few rounds. The most difficult part of preparing this was, making sure it stays till the end of frying everything. Because I end up eating them off in the guise of checking for salt, or spice or even if it was crispy enough!
Ok I am going to talk about pakodas in three different ways. For general pakodas, I either add rice flour, fried gram flour or plain bengal gram. The below recipes are with just plain bengal gram flour.
Onion Fries or Pakodas
Onions - as required
Bengal Gram flour / Basan - as required
Salt to taste
Chilli powder as per taste
Oil for frying.
Method to prepare
Chop Onions as julienne. Ensure they are as thin as possible. Wash in water and drain them.
Make sure the central bulb is removed and each piece is separate. Add salt and chilli powder and mix well.
Then add a spoon of Basan to the onions. Mix well to coat onions with Basan.
Heat oil in Kadai. Once its hot, take a handful Onions and ensure you drop them in oil without each sticking to each other. This depends on how much water is retained in Onions. To get best crispy fries, drain as much water as possible but enough to get a good coating of flour!
These get cooked fast, so make sure you remove them or turn them as required.
Remove to a kitchen towel to drain excess Oil.
Kakara Kaya or Karela or Bitter gourd makes a wonderful veggie to be eaten as Pakoda. You don't get to feel the bitterness this way. I make it two ways, either as bajjies or pakodas. Either ways its good.
For Pakodas, remove the outer skin and chop Bitter gourd either as rings or horizontal of 2 " size. Soak in salt, after 5 mins, we get water which can be squeezed. This ensure the bitterness is removed to an extent. Remove seeds. Pat in a towel to remove excess water. Add salt and spices, mix well. then add Basan and ensure it gets a good coating.
Then fry these in hot oil.
For making Karela Bajji, remove seeds and soak and squeeze excess water. Dip in think basan batter and fry in Oil.
Pakodas are on its way to "Power" less event hosted by Easycrafts, who wanted us to cook without using any electrical appliances. Well Basan and chilli powder were ground in the Mill and not by me!..Hehe ..thank god, she didn't say not on a stove!
Enjoy with a cuppa of coffee! Of course coffee can also be part of the entry if it isn't ground by you!
Sending the Bitter gourd Pakodas to Pooja from My Creative Ideas for her VOW: Bitter Gourd
Labels: Vegetarian Starters