Pakoda is our all-time favorite snack. It is a traditional fritter usually made of onions coated roughly with gram flour batter and deep-fried. Occasionally pakodas are even made with any vegetable or mixed vegetables. While the vegetable pakoda’s are served as a tea-time snack, the onion pakoda’s or the traditional ones are best suited crispy sides for sambar rice, rasam rice, curd rice, lemon rice, etc..
Monsoon sets the right mood for a hot evening tea served with crunchy crispy pakodas. This is such an easy recipe that anybody can make at home especially, whenever we are craving a crispy, quick snack to munch on.
The right ratio of gram flour and rice flour makes the perfect pakoda. Too much rice flour in the dough makes the packodas harder and too little results in oily pakodas. Perfect pakodas are basically the ones with the crispier outer layer and a smooth melt-in-mouth inside with added flavors of ginger, curry leaves, and onions.
Rightly stored pakodas stay fresh for close to 2 weeks. The essence of enjoyment lies in the crunchiness of the pakodas and so storing it in an air-tight container is essential to retain its crispiness.
Best ever Pakoda Recipe
- 1 Cup Gram flour
- 2 Tbsp Rice Flour
- 1 Tbsp Ginger chopped
- 1 Onion Chopped
- Corriander leaves – little
- Curry Leaves – Little
- Salt as required
- 1/2 Tsp Baking Soda
- 1/2 Tbsp Fennel Seeds
- 1/2 Tbsp Chilli Powder
- Hing – Little
- 1 Tbsp Hot oil
- Oil for frying
- Take gram flour, rice flour, chopped ginger in a mixing bowl.
- Along with this add chopped onions, coriander leaves, curry leaves.
- Add in, Salt, baking soda, Fennel Seeds, Chilli powder, Hing and a tbsp of hot oil.
- Rub and mix well by adding very little water at a time.
- The dough should be stiff as shown in the picture.
- Take a little of the dough and drop in medium hot oil and fry until it turns golden brown. Do not keep the flame high while frying.
- Drain the pakodas and cool it down. store it in an air-tight container and enjoy.