Spring Onion Pakoda – Delicate Pakoras


Spring Onion Pakoda

Spring onion Pakoda – An ideal monsoon snack! Its been pouring all day lengthy and my palate has been longing for a deep-fried comforting snack. These pakodas have a tender texture as in comparison with the crispy ‘gatti pakodi’. Make for a beautiful savory tea time snack or appetizer.

Take a look at different variations of Pakodas, Ulli Pakodi (Onion Pakoras) and Ullikadala Pakodi (Onion stalk Pakodas).

Spring Onion Pakoda Recipe

Prep & Cooking Time: 25-30 mts

Delicacies: Indian



1 1/4 cups besan/gram dal flour/chickpea flour

2-3 tbsps rice flour

1/2 tsp ginger-garlic paste

1/2 tsp pink chilli pwd

pinch of cumin pwd

pinch of garam masala pwd

8-10 spring onions whites, finely chopped

spring onion greens, finely chopped

few curry leaves, tear

salt to style

pinch of baking soda

water as required

oil for deep frying

1 Mix each the flours with salt, soda, spring onion whites and greens, cumin pwd, garam masala pwd, chilli pwd, ginger-garlic paste and curry leaves. Add sufficient water and blend nicely that it types a thick batter, much like idli batter.
2 Warmth sufficient oil for deep frying in a deep frying vessel. It needs to be piping sizzling, scale back flame to medium and use your fingers to drop the batter within the oil to type small fritters. Deep fry until they flip golden brown. Use a ladle to maintain turning the fritters in order that it cooks on all sides.
3 As soon as they flip golden brown, take away them on to absorbent paper. Function night snack over a sizzling cup of masala chai (spiced tea).


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