Hey friends! Reposting the recipe with my clicks which were missing earlier.
These crunchies taste best with hot tea. We enjoy it whenever it rains in Delhi. You can enjoy them this winter too. When I was younger I have eaten them for lunch with rasam rice & have loved it.
- 3 medium sized Onions - thinly sliced
- 4 green chillies - slit lengthwise & then chopped
- Red Chilli Powder - as per taste
- Gramflour (Besan) - 4 tbsps
- Rice flour - 1 tbsps
- Salt - As per taste
- Water - 1/2 cup
- Oil - for frying
After slicing the onions just work them with your hands to separate the slices. Now in a separate bowl add the gramflour, rice flour, red chilli powder, chopped green chillies & salt. Pour some water to it & make a paste. The paste shouldn't be very thin or thick. Now, add the onions to this batter. It should be such that the onions stick to it & the batter shouldn't drip. In a wok add oil to fry the crunchies. When the oil is about to smoke scatter small portions of these pakodas in the wok. These will get fried fast as the coating is not major & as the oil was very hot. As soon as you finish adding pakodas into the oil lower the flame. Keep turning them. When they start browning take them off the oil onto paper napkins.
1. These are best served with green chutney & tomato sauce
2. Riceflour has been used to make it tastier & crunchier