Pakoda with spring onion

Spring onions coated with a batter of chickpea flour/besan and deep fried. There are a lot of varieties in pakoda, this recipe is for the soft pakoda's and is the simplest one.

This is one quick and easy snack snack, which will be ready in few minutes with few ingredients. Rain, pakodas, cup of tea…..I love this combination. I always make some extra pakodas to cook pakoda curry, my husband loves that curry. I will post the recipe for pakoda curry soon.

Cooking Time: 20 Minutes

Servings: 4

Ingredients

1. Besan Flour – 2 cups
2. Spring Onions – 4 stems, cut into 1 inch pieces
3. Onion – 1/2, sliced length wise, 2 inch long
4. Red chili powder – 2 teaspoons
5. Green chilies – 2, finely chopped
6. Ajwain/Vamu/carom seeds powder – 1 teaspoon
7. Salt – 1 1/2 teaspoons, adjust to taste
6. Oil – To deep fry

Procedure

1. Mix together besan flour, ajwain powder, salt, spring onion and onions. Add about 1 1/4 cup of water slowly and mix to form a smooth batter.
2. Heat oil in a deep pan, take the batter coated onions 1 or 2 at a time and slowly dip in the oil. Fry until golden brown and drain on a paper towel. Repeat in small batches.

Serve instantly with green chutney or ketchup.