Give your classic burger a desi twist with this hearty Rajma patty! Packed with protein, Indian spices, and crispy goodness, it’s a wholesome bite that
A bowlful of comfort, where creamy chickpeas meet slow-simmered tomatoes and spices. Simple, soulful, satisfying. Here’s an easy recipe for you to check out and
Cool down and feel refreshed with a glass of naturally sweet and spiced Panakam. Made in minutes with jaggery, pepper, and cardamom, this traditional drink
Give a sweet ending to your family dinners with a bowl of creamy Bottle Gourd Kheer. Try this simple recipe to turn a simple vegetable
There’s nothing like a chilled bowl of Phirni to end the day on a sweet note. Creamy, comforting, and made with love, this recipe is
Looking for a light, satisfying snack that’s easy to make? These soft and spiced Semolina Balls are just the thing. Perfect for evening chit-chat sessions
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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