Onion Pakodas

Hot crispy snacks and a cuppa piping hot coffee-that’s what I would say if anyone asked what I want on a cold evening.One such perfect snack is the ‘pakoda’.The key to the crispness of the snack is adding hot oil to the ingredients before it is fried.This is one little secret that mom passed on to me.I assure you no one can eat just one!!;)

You need:

Besam/Gram flour-1 cup
Rice flour-3/4-cup
Onion-1 big,sliced
Red Chilli powder-2 teaspoons
Salt to taste
Oil- For deep frying

In a large bowl,put in all the ingredients except oil.Mix well
Heat a ladleful of oil[ to just below smoking point] and pour over the ingredients in the bowl.Your kitchen will be filled with such a wonderful aroma..yummm…..
Use a wooden spatula and carefully mix the contents in the bowl
After a few minutes sprinkle a little water and mix well.
The dough should be crumbly [You must be able make a lump of the dough and it should be retain its shape.]
Heat enough oil in a pan drop small lumps of the dough into it without crowding the oil.
Deep fry till golden brown.
Remove with a slotted spoon and serve hot.

If the dough is too crumbly it will separate in the oil.If this happens when u put in the first lump ,sprinkle a little water to the dough and mix well.If you add to much water ,the pakoda will not be crisp.A little trial and error will do the trick.