-
1
Sift the flours together.
-
2
Rice flour is available in most asian grocery stores.
-
3
Using all chick-pea flour will make the pakodas a little less crisp.
-
4
Rub a little salt into the chopped onions.
-
5
This is to bring out the natural juices from the onions so that we can add less water later.
-
6
Meanwhile, heat oil to about 350 degrees.
-
7
To the onions, add the two flours, chili powder, grated ginger, green chillies, baking soda, curry leaves and salt to taste.
-
8
Remove 3 tbsp of the hot oil and add to the mixture.
-
9
Mix well.
-
10
The mixture will be slightly dry at this stage.
-
11
Divide the mixture into several portions.
-
12
To one portion, sprinkle a little water.
-
13
Mix well.
-
14
The mixture should just hold together when pressed.
-
15
Please do not add too much water in which case the product will be like the pakoras that we can find in most Indian restaurants (not a bad thing really).
-
16
Adding water to individual portions is mainly to keep the baking soda active when the mixture is fried.
-
17
You can also test for spicyness and salt after frying a small portion and make adjustments to the other portions, if needed.
-
18
Take the mixture and make into small balls or any shape really and drop into the hot oil.
-
19
Some mixture can also be sort of crumbled into the oil to get crispy bits of fried onion, chillies and curry leaves.
-
20
The key is to make small bits and pieces rather than a few large fritters.
-
21
Fry until golden brown.
-
22
The crumbled bits may be done earlier than bigger bites.
-
23
Drain on paper towels.
-
24
Repeat for the remaining portions of the raw mixture.
-
25
Store in an air-tight container.
-
26
Variations: Finely chopped mint and cilantro can be added to the mixture.
-
27
Or the quantity of onion can be reduced and whole cashew nuts can be added.
