Onion Pakoda - Erulli Pakoda
Onion/Erulli Pakoda is the most favorable snack in our family. My mom prepares this pakoda even now and it has the same lip-smacking taste, years (read decades) of practice I must say. She tries a lot of variations every now and then with the available veggies to satisfy our ever changing palate.
Recently, I prepared this dish for my husband's office potluck party. Everyone loved it and was a big hit, no doubt. My recipe for you to try and satisfy your deep-fried food craving on rainy/snowy cold winter days along with a hot java or tea, etc.
Ingredients
Onion - 1 (thinly chopped lengthwise)
Chickpea flour - 3/4 cup (also known as Besan, as required to match the correct moisture in the mixture)
Fine Semolina - 1/4 cup (also known as Chiroti Rave in Kannada)
Rice flour - 2 tbsp (also known as Akki Hittu in Kannada)
Carom seeds - 2 tsp
Green chillies - 3 (minced)
Ginger - 1 inch (grated)
Curry leaves - 20 leaves (roughly torn or chopped)
Cilantro - 2 tbsp (thinly chopped)
Mint leaves - 2 sprig (thinly chopped, optional)
Turmeric powder - 1/8 tsp
Coriander seeds - 1 tbsp (freshly ground/crushed in a mortar pestle)
Cashew nuts- 1/4 cup (whole or roughly chopped, optional)
Chili powder - 1 tsp (or as per your taste)
Salt - 1 1/2 tsp (or as per your taste)
Oil - 2 tbsp (any high-heat oil of your choice, heated oil)
Oil - for frying (any high-heat oil of your choice)
Preparation
1. In a large mixing bowl add the onion and 1 tsp salt and combine well.
2. Mix in all the spices and seasonings; carom seeds, turmeric powder, coriander seeds (crushed), cashew nuts, chili powder, salt, green chilies, ginger, curry leaves, cilantro, mint leaves, into the Onion and salt mixture.
3. Heat 2 tbsp oil and add to the mixing bowl and gradually add the rice flour, fine semolina into the mixture.
4. Now add the chickpea flour or besan into the combined ingredients slowly until the onion mixture turns into a thick paste consistency.
5. Heat the oil for frying and once the oil is hot enough to fry, spoon in the pakodas into the oil. Deep fry the bite size pakodas well and untill they turn dark golden brown in color. Fry the remaining onion pakoda mixture in batches and enjoy with your favorite ketchup or sauce and a hot beverage of your choice.
Onion/Erulli Pakoda is the most favorable snack in our family. My mom prepares this pakoda even now and it has the same lip-smacking taste, years (read decades) of practice I must say. She tries a lot of variations every now and then with the available veggies to satisfy our ever changing palate.
Recently, I prepared this dish for my husband's office potluck party. Everyone loved it and was a big hit, no doubt. My recipe for you to try and satisfy your deep-fried food craving on rainy/snowy cold winter days along with a hot java or tea, etc.
Ingredients
Onion - 1 (thinly chopped lengthwise)
Chickpea flour - 3/4 cup (also known as Besan, as required to match the correct moisture in the mixture)
Fine Semolina - 1/4 cup (also known as Chiroti Rave in Kannada)
Rice flour - 2 tbsp (also known as Akki Hittu in Kannada)
Carom seeds - 2 tsp
Green chillies - 3 (minced)
Ginger - 1 inch (grated)
Curry leaves - 20 leaves (roughly torn or chopped)
Cilantro - 2 tbsp (thinly chopped)
Mint leaves - 2 sprig (thinly chopped, optional)
Turmeric powder - 1/8 tsp
Coriander seeds - 1 tbsp (freshly ground/crushed in a mortar pestle)
Cashew nuts- 1/4 cup (whole or roughly chopped, optional)
Chili powder - 1 tsp (or as per your taste)
Salt - 1 1/2 tsp (or as per your taste)
Oil - 2 tbsp (any high-heat oil of your choice, heated oil)
Oil - for frying (any high-heat oil of your choice)
Preparation
1. In a large mixing bowl add the onion and 1 tsp salt and combine well.
2. Mix in all the spices and seasonings; carom seeds, turmeric powder, coriander seeds (crushed), cashew nuts, chili powder, salt, green chilies, ginger, curry leaves, cilantro, mint leaves, into the Onion and salt mixture.
3. Heat 2 tbsp oil and add to the mixing bowl and gradually add the rice flour, fine semolina into the mixture.
4. Now add the chickpea flour or besan into the combined ingredients slowly until the onion mixture turns into a thick paste consistency.
5. Heat the oil for frying and once the oil is hot enough to fry, spoon in the pakodas into the oil. Deep fry the bite size pakodas well and untill they turn dark golden brown in color. Fry the remaining onion pakoda mixture in batches and enjoy with your favorite ketchup or sauce and a hot beverage of your choice.
