Onion Pakoda [Fritters]

Onion pakodas are easy to make when guests come without prior intimation. In India the taste differs in norh and south region. The ingredients used are the same only the proportion of water varies. In south india specially in Tamilnadu the pakodas are hard in north india they make little soft and serve with tea.

Ingredients:

  • Besan [ Gram Flour] (1 cup)
  • Rice Flour (2 tbs)
  • Small Onions (chopped, fine, 3/4 cup)
  • Green Chilies (chopped, fine, 2)
  • Curry Leaves ( chopped, 2 tbs)
  • Coriander Leaves (chopped, 2 tbs)
  • Ginger (1 1/2 tsp)
  • Salt (to taste)
  • Ghee (2 tbs)
  • Oil (to fry)

Prep time: 10 minutes

Cook time: 25 minutes

Total time: 35 minutes

Cuisine: Indian

Category: Tiffin \ Snack time

Serves: 3

Method:

  • In a wide bowl add cut onions, coriander leaves, curry leaves, chopped ginger, and green chilies.
  • Mix well by squeezing the ingredients.
  • Add besan, rice flour and salt.
  • Heat ghee and oil in a pan and pour on the mixture when it is hot.
  • Crumble the mixture using your fingers.
  • Add 1 or 2 tablespoons of water if required.
  • Heat oil in a pan. Drop small portions of the mixture into the oil.
  • Deep fry till they are crisp, flipping after every couple of minutes.

Step by step pictures of the recipe:

In a bowl add cut onions, coriander leaves, curry leaves and grated ginger and salt.
Mix all the ingredients.
Add besan and rice flour.
Add chopped green chilies.
Heat butter and oil in a pan.
Pour the hot butter-oil mixture on the mix when it’s hot.
Drop small portions of the mixture into the oil.
Flip the pakodas every couple of minutes.
Deep fry till brown and crisp.

Notes:

  • Onions and green chilies should be chopped fine.
  • Pour the butter-oil mixture when it’s hot.
  • Rub and mix the ingredients by not adding water initially.
  • Add water using a spoon. This step is a very important one.

Low-Carb Cabbage Fritters

Crispy cabbage fritters are very easy and simple to make. I made my own almond flour because of lock down but, you can use the store-bought one. Even the coconut flour I used after extracting coconut milk dried and then roasted.

Ingredients:

  • Cabbage (chopped, fine, 1 cup)
  • Cilantro \ Parsley (chopped, 3 tbs)
  • Flax Seed Meal (1/4 cup)
  • Red Chili Powder (2 tsp)
  • Coconut Flour (1/4 cup)
  • Almond Flour (1/2 cup)
  • Salt (to taste)
  • Butter (3 tbs)
  • Oil (6 tsp)
Ingredients

Cooking time: 20 minutes

Category: Lunch \ Dinner \ Snack

Serves: 3

Yield: 18

Method:

  • In a wide bowl add shredded cabbage, almond flour, coconut flour and flax seed meal.
  • Add unsalted butter, chopped cilantro or parsley
  • Add kashmiri \ medium hot red chili powder and salt.
  • Add half a cup of water and mix everything well.
  • Cover and rest for 15-20 minutes.
  • Heat a shallow skillet to medium and add oil.
  • Drop a tablespoon of batter and flatten it using a spoon.
  • Flip the fritters when the crust is formed.
  • Cook until they turn crisp.

Step by step pictures of the recipe:

In a bowl add shredded cabbage, almond flour and coconut flour.
Add flax seed meal, chopped cilantro and butter.
Add red chili powder and salt.
Mix all the ingredients well.
Add half a cup of water and mix well.
Drop a tablespoon of batter and flatten it.

Notes:

  • I used cast iron skillet. Non-stick pan can be substituted for cast iron.
  • Green chilies can also be substituted for red chili powder.
  • Water should be added gradually.