Onion Pakoda | Erulli Pakoda | Deep-fried Snacks |

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.

Akki Rotti / Akki Roti / Rice Flour Savory Flatbread / Mung Bean Akki Rotti

Akki Rotti Recipe / Rice Flour Savory Flatbread Recipe / Spicy Gluten Free Flatbread Recipe / Mung Bean Rice Flour Roti / Avarekayi Rotti

This a very common dish made is almost every household in Karnataka, South India. There are several varieties of this flatbread made with different grains, spices and vegetables. Avarekayi / Avarekalu or European Flat-beans Rotti is a very popular rotti along with regular plain akki rotti.

Ingredients

2 1/2 cups white rice flour
1/2 cup green mung beans (or flat-beans, Indian name Surti Papdi Lilva)
1 cup water
1/2 cup shredded fresh coconut
1/2 cup shredded carrot
1/4 cup grated cucumber
1/4 cup grated bell pepper (any color bell pepper will do)
1/2 cup coconut oil or any vegetable oil of your preference
2 tbsp finely chopped cilantro
1 tbsp finely chopped curry leaves, optional (found in most Indian stores)
2 tbsp finely chopped green chilies (Thai or Indian chili), optional
1 tbsp cumin seeds
1/4 tsp hing or asafoetida
1 1/2 tsp salt or to taste

Method

1. Wash and soak the 1/2 cup mung beans in a cup water for 4-5 hours or refrigerate overnight. The next day, drain the beans and reserve the soaking water (you could water the plants). This step is completely optional, in case you are allergic to mung beans or don't like the taste or didn't find the ingredient. 

2 In a mixing bowl, combine the rice flour, mung beans, cumin seeds, green chili, asafoetida, cilantro, curry leaves (optional, but gives a great flavor to the dish), shredded fresh coconut, shredded carrot, grated cucumber, grated bell pepper and salt. Gradually add the water, mixing well with your hands to form a soft workable dough. Use only as much water needed.

3. Shape the dough into balls about the size of a tennis ball. Set aside. 

4. Grease a cool pan/griddle with 1 tbsp (more or less depending on your calorie intake) oil and place the dough ball and start to flatten the dough with your fingers on the griddle and spread evenly, distributing the dough all around the pan/griddle into a thin flatbread. Grease your hands with oil incase the dough is sticking to your fingers. 

5. Turn on the heat and cook the rotti by covering 3/4 of the pan/ griddle and let the steam out (drizzle some oil if your rotti turns out dry on the top).

6. Flip the rotti onto the other side when the rotti turns golden brown on the bottom, takes about 3-4 minutes on a medium flame.

7. Repeat with the remaining dough, adding a tbsp of oil to the griddle for each rotti. Serve hot with a dollop of ghee or clarified butter or chutney of your choice or with pickles.

Notes - When cooking the rotti, allow the griddle to cool down slightly before cooking the next one. You can also use two skillets, alternating between the two.