Banana Halwa is a dessert whose smooth texture and sweetness make it a comforting treat that’s perfect for all occasions. It is a delightful treat
Paneer 65 is an all-time loved appetizer that brings the richness of paneer and bold South Indian flavors together. It is a go-to favorite for
Carrot Barfi is an extremely delightful treat that satisfies not only your sweet-tooth cravings but also your soul. Check out this easy recipe and prepare
If you are a lover of spicy curries and a flavorful heat, Mirchi Salan is the dish that is sure to become your favorite right
Turn fresh spinach into a crunchy treat with this simple Palak Pakoda recipe. Light, crispy, and full of flavor, it’s perfect for chai time.
Give your snack time a tasty twist with these crispy Veggie Nuggets! Made with mixed vegetables and simple spices, they’re perfect for both kids and
Elevate your evening chitchat sessions with your family by serving a plate full of
crispy, piping-hot Onion Pakodas. Here’s an easy recipe that will help you prepare these
lip-smacking fritters quickly.
PREP TIME
5 minutes
COOK TIME
25 minutes
TOTAL TIME
30 minutes
Marinating the Onion slices:
– Slice the onions and chop the green chillis.
– Once done, put them together in a mixing bowl.
– Add the ground spices and mix everything very well.
– Once done, set the mixture aside for 15 to 20 minutes.
Making Pakoda Batter:
– Now, in a bowl, add chana besan
– Add the required amount of water to make a medium-thick batter.
– Stir the whole mixture very well with a spoon or your hands.
– Make sure there are no lumps of flour in the batter.
Making Onion Pakoda:
– Take a pan and heat some oil moderately.
– Once done, add spoonfuls of the batter.
– You can add less or more batter depending on the size of the pan.
– When the pakodas are cooked and become light golden, turn them over with a spoon
and continue frying.
– You will have to turn them a few times more in order to fry them evenly.
– Fry them until they look crisp and golden.
– Once done, use a spoon to pick them up and put them on a sheet of kitchen paper
towels in order to absorb the excess oil.
– Then, serve the Onion Pakoda with coriander chutney or tomato ketchup.
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