• Gatti Pakodi, Crispy Pakora

  Onions coated with a batter of besan flour/sanagapindi, and deep fried till crisp.

  
  
  
  September 25th, 2010 Mammu Snacks

  Crispy pakodas is a famous snack found in street side stalls from many years even before chat stalls appeared in Andhra. The key to these pakodas is adding as little water as possible, just enough to coat the onions.

  Preperation Time: 30 Minutes

  Servings: 3-4

  Ingredients

  1. Besan Flour / sanagapindi – 1 Cup
  2. Onions – 1 cup, finely sliced length wise
  3. Salt – 1 teaspoon
  4. Coriander seeds – 1 teaspoon, lighly crushed
  5. Masala Powder – 1/2 teaspoon
  6. Green chilies – 3, finely chopped
  7. Baking Powder – 1/2 teaspoon (or a pinch of baking soda)
  8. Oil – to deep fry

  Cooking Procedure

  1. In a wide bowl swift together besan flour, salt, baking powder and coriader seeds and keep aside.
  2. Heat oil to deep fry. When the oil is getting heated, mix the chopped onions with the besan flour fix. Sprinkle very little water on the flour, and mix so that the flour sticks to onions and its not powdery any more. Donot add more water as it gets soggy and wont turn crispy. (Not more than 3-4 table spoons for 1 cup of flour)
  3. Slowly add the coated onions to oil and fry till golden brown. Keep mixing in between so that they will be evenly fried.

  Drain on a paper towel and serve hot with ketchup or hot sauce.

  

3 Responses to “Gatti Pakodi, Crispy Pakora”

1. Kirti Salvi says:

   September 25, 2010 at 6:14 pm

   Looks yummy

   Reply
2. Kirti Salvi says:

   September 25, 2010 at 6:14 pm

   Am gonna try it soon

   Reply
3. g r rao says:

   December 30, 2010 at 9:51 am

   my favourite

   Reply