India
Maharashtrian Deep Fried Chickpea Dough Curry Snacks (Pakoda)
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Sign inSuits: Vegetarian, Vegan, Pescatarian. Allergens named in the ingredients: Gluten. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.
Ingredients
- 5–6 onions, peeled and sliced thin
- 2–3 green chiles, washed and finely diced
- Salt
- ½ tsp turmeric powder
- ½ tsp chile powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- Gram flour
- Oil
Method
- Combine onions and chiles. Mix in salt, and let sit 10–15 minutes.
- Mix in turmeric, chili powder, cumin, and coriander. By this time the onion mix should be moist due to added salt and spices. If a moister mix is required, allow to stand another 5 minutes.
- Start adding gram flour to the onion mix a little at a time. The mixture should not be dry. Add the flour just to absorb the moistness. You should end up with a somewhat sticky mixture.
- Heat sufficient oil in a wok or frying pan. Once heated sufficiently, carefully take around 2–3 tbsp of hot oil and add to the onion and gram flour mix. Mix well.
- Drop a few small to medium chunks of dough at a time in the medium hot oil. Fry until it gets a golden brown colour. If you have used 4–5 large onions and a medium wok you are likely to need 3–4 batches of frying to finish the mixture.
- Serve hot with green chutney or tomato ketchup.