Recipe Source: My friend Sneha
- 3 medium onions – sliced
- 1 green chillie – finely chopped (increase this to 3-4 chillies if you like your pakodas spicy)
- 6-7 curry leaves (kadipatta) – finely chopped
- 1/2 level tsp red chillie powder (increase this to 1 tsp if your tolerance to spice is high)
- 1/4 tsp turmeric powder
- 1 cup besan (chick pea flour/kadle hittu)
- Salt to taste
- 1 cup water (or as required to make a thick batter)
- Oil for deep frying
1. Mix all the above ingredients to form a thick batter. Let the consistency not be too thin or too thick
2. Heat oil in a kadai or a deep bottomed wok.
3. Test the heat of the oil by dropping a small drop of batter into it. If it comes up immediately your oil is hot enough to fry the pakodas
4. Drop in 1 tablespoonful of batter to make 1 pakoda. Drop about 5-6 tablespoonsful for each batch.
5. Fry until golden brown on both sides. You will need to flip them once so all the pakodas get fried evenly
6. Remove and drain on a kitchen tissue
7. Serve hot with tomato ketchup and a hot cup of tea. Enjoy!