Amritsari Onion Pakoda ……. After relishing Amritsari Gobi Pakoda ...... here is another one on the same lines ……. “Amritsari Onion Pakoda” ……. It was simply crispy from outside, spongy inside and the flavours were excellent .....
Some dishes specially deep fried one’s make you crave for it more and more. On rainy day’s it’s a added pleasure to have them. After enjoying the Amritsari Gobi Pakoda, I wanted to try the same recipe with different types of vegetables or meat. Some are yet to be prepared. Today I went ahead and prepared it with finely lengthwise sliced onions. They turned out superb and tastier than the previous ones. I have not changed anything in the recipe, I have retained my version of the same and only replaced onions in place of cauliflowers. However, I repeat the recipe again. Here it is, do try this one out also.
** Here is the recipe for my version of Amritsari Onion Pakoda ……
You will need : 3 large sized onions finely sliced lengthwise, ½ cup fresh Coriander leaves, 4-5 fresh ajwain leaves, ¼ cup of fresh pudina leaves, 1” piece of chopped ginger, 8-10 garlic cloves chopped, 2-3 tbsp fine Cornmeal / Maize flour 2 tbsp cornflour, 2 tbsp Rice flour, 5 tbsp Gram flour, 4-5 Green chillies chopped, 1/2 tsp haldi powder, ½ tsp fennel powder, salt to taste,oil to deep fry the florets.
** To be ground coarsely : In a mixer grind coarsely the coriander leaves, ajwain leaves, pudina leaves, ginger, garlic and green chillies without adding any water.
Take sliced onion is a mixing bowl and separate them properly. Add in salt to taste and mix well add the ground coriander paste and mix well. Now add cornmeal, cornflour, rice flour, Gram flour, turmeric powder and give a good mix add very little water and give a good mix it will become sticky. Don't make it too watery as it won't be crispy. Leave it aside for some time for the masalas to hold in properly. If you find the mixture a bit runny as onions may leave out some water. Sprikle some besan / chana dal flour and mix well again.
Heat plenty of oil in a thick bottomed kadai, when smoking hot, lower the heat and wait for few minutes, then add in the onions coated with the mixture in small lumps and deep fry in oil on medium heat till crunchy and evenly done. Add them in small batches, do not over crowd the kadai coz. then the pakodas will not get done evenly.
Serve with Dal-Chawal or any Dip of your choice or just as it is or with simple tomato ketchup and imly / tamarind chutney. Tastes simply awesome. Do try it out and enjoy with your family and friends.
** For the Amritsari Gobi Pakoda Recipe, Please follow the link given below …….