Kerala special Onion Bhaji. ( Onion Pakora )
Ingredients
2 medium sized onion sliced thin and layers separated
ginger half tsp finely chopped
Garlic half tap finely chopped
Green chili 2 to 3 as needed ( can be adjusted according to your taste)
3/4 tsp of salt ( can be adjusted according to your taste )
1 sprig curry leaves chopped ( can be used coriander leaves instead of curry leaves)
1 cup of Besan flour
2 or 3 spoons of rice flour ( can replace it with cornstarch)
A pinch of asafetida hing powder
Oil to deep Fry
Instructions
Add sliced onions , ginger , garlic, green chilis ,curry leaves and salt into a bowl. Slightly squeeze these mixture with your hand. ( Donot mush it ). Leave this mixture for 10 minute. ( it helps to release the moisture from onion )
Sprinkle besan flour , rice flour and asafetida.
Mix everything to coat the onion mixture very well.
Add 2 spoons of water each time while mixing to make it soft batter.
The batter must be moist yet tight but not very soggy. ( if it’s soggy they absorb lot of oil while frying )
Heat oil in a kadai or a frying pan for deep frying the pakoda.
Check if the oil is hot enough in the kadai by sliding a tiny piece of batter first. It has to rise and not sink and it shouldn’t turn brown too quickly.
When oil gets to right temperature, turn down the flame to medium low heat.
Take a small amount of mixture into your hand and make a small pakora and gently slop into the hot oil.
While frying flip the pakoras when one side gets golden. ( don’t put too many into the pan, the pakora need some space to swim around in the pan.
Once the both sides of pakora gets golden , scoop it with ladle and let it drain rest of the oil from the pakora. And transfer it to a tissue or bounty , to drain out the rest of the oil from the pakora.
Continue make bunch of pakoras and enjoy it with a chai tea or a coffee.
(Adding too little water to the batter will make the onion pakoda hard.
Adding too much water to the batter will make the pakodas soggy & oil as they soak up lot of oil)
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