Ullivada/Onion pakoda

Here is one of my go-to snacks along with tea, where the ingredients are simple and always available in your kitchen.

Ingredients:

Onion - 1-2 (thinly sliced)
Ginger - small piece (finely chopped)
Bengal Gram powder - 1/2 cup
Maida(All purpose flour) - 1 tbs
Red chili powder - 1 tsp
Hing - a pinch
Curry leaves - Few (roughly chopped)
Soda bicarbonate - a pinch (optional)
Water - 2-3 tbs

Directions:

  • In a bowl, mix the onion, ginger, Bengal gram powder, maida, red chili powder, hing, beaten egg, water and curry leaves to form a not so watery batter.
  • In a Kadai, heat oil, take some batter in your hand and slowly drop small dollop sized batter into the oil. 
  • Fry in medium heat till you see the pakodas light brown color.
  • Strain the pakodas into an absorbant towel or strainer.
  • Serve hot.
Tips:

  • The water and the flours in the batter should be in the consistency just enough to coat the onions, to get the onions evenly cooked and crisp. 
  • Keep in mind, that onions also release moisture into the batter, once the salt is added. So don't keep the batter for too long, before frying.
  • Don't overcrowd the oil with the pakodas, or it will take more time to cook, and will not cook evenly.
  • You can have this snack just like that or with ketchup/green chutney. 





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