Ingredients:

• 2 onions, thinly sliced
• 1-inch ginger, finely chopped
• 2 green chilli, finely chopped
• few curry leaves, chopped
• 2 tbsp coriander leaves, finely chopped
• ¼ tsp turmeric / Haldi
• ½ tsp Kashmiri red chilli powder / lal mirch powder
• pinch of hing / asafoetida
• ¼ tsp ajwain/caraway seeds
• 1 cup besan/gram flour
• 2 tbsp rice flour
• ½ tsp salt
• Cardia Life Oil for deep frying

INSTRUCTIONS: 

1. In a large mixing bowl take 2 thinly sliced onions.
2. Add 1-inch ginger, 2 green chilli, few curry leaves, 2 tbsp coriander leaves, ¼ tsp turmeric, ½ tsp chilli powder, ¼ tsp ajwain and a pinch of hing.
3. Add 1 cup besan, 2 tbsp rice flour and ½ tsp salt.
4. Combine well making sure to squeeze onions well.
5. Without adding any water, squeeze out the onions till the moisture is released.
6. Combine till the dough is formed. if onions do not release water, then sprinkle few drops of water.
7. Take a ball sized pakoda dough and drop in hot oil. Do not overcrowd the oil as it won’t get crispy.
8. Fry on medium flame till the pakoda turns crispy and golden brown.
9. Finally, drain over kitchen paper and serve onion pakoda with tomato sauce and chai.