Onion Pakoda

Ingredients

• 2 medium onions
• 2 - 3 tbsp besan (gram flour)
• 2 - 3 tsp plain flour
• 2 tsp corn flour
• 2 tsp rice flour
• 1 tsp chilli powder
• ½ tsp turmeric powder
• 1 tsp fennel seeds (saunf)
• 1 green chilli
• 4-5 cloves of garlic (unpeeled)
• ~ 2 sprigs of curry leaves
• Salt to taste
• ½ tsp sugar

Preparation

1. Half the onions and slice it super thin. I prefer to use a mandoline for this to keep the cuts even (so it cooks evenly).
2. Roughly chop the curry leaves and the green chilli.
3. Crush the garlic cloves with the flat side of a knife or a pestle (Keep the peel).

Steps

1. In a bowl add the onions, dry ingredients, fennel seeds, sugar, curry leaves and chilli, and the crushed garlic. DO NOT MIX YET.
2. Fill a Kadai about halfway with oil and heat it on medium heat.
3. Only after the oil heats up, add the salt to the bowl and mix everything thoroughly.
4. Turn up the heat to high, and spinkle in the mixture. Let it cook until it turns golden. Keep stirring it so it cooks evenly.
5. Once golden, turn down the heat. Drain excess oil and place it in a colander to drain.
6. Serve hot.