Onion Pakoda Recipe
Ingredients
| Onions | 2 Medium | |
| Salt | To Taste | |
| Besan | 3⁄4 Cup (12 tbs) (gram flour) | |
| Gram flour | 3⁄4 Cup (12 tbs) | |
| Cornflour | 2 Tablespoon | |
| Oil | 2 Teaspoon | |
| Green chillies | 2 | |
| Oil | 2 Cup (32 tbs) (for deep frying) | |
| Frying oil | 1 Cup (16 tbs) (For frying) | |
| Chopped cilantro | 1 Teaspoon (few) | |
| Cilantro | 1 Teaspoon, chopped |
Nutrition Facts
Serving size
Calories 1739 Calories from Fat 1382
% Daily Value*
Total Fat 151 g232.5%
Saturated Fat 24.9 g124.5%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 250.3 mg10.4%
Total Carbohydrates 70 g23.3%
Dietary Fiber 10.6 g42.5%
Sugars 14.3 g
Protein 18 g36.4%
Vitamin A 9.8% Vitamin C 59.6%
Calcium 7% Iron 22.8%
*Based on a 2000 Calorie diet
Directions
2. Add besan, cornflour , finely chopped green chillies, chopped coriander leaves and 2 tsp oil to the chopped onion.
3. Mix nicely. (No need to add water as the onion leaves a good amount of water. If necessary just sprinkle a few drops of water) Don't make the batter too thin.
4. Heat oil in a kadai and put about one spoon full of onion mix to oil. You can make 8-10 pakodas at a time. Fry until brown in colour.
5. Serve hot with Chutney/Tomato Ketchup.
Chef
