Onion Pakoda Curry
Onion Pakoda Curry
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2 - onions (medium size), thinly sliced
1.25 cup - flour
1 tsp - rice flour
1 tsp - red chilli powder
1/4 tsp - turmeric powder
3 pinches - asafoetida ( hing )
1/2 tsp - salt ( or to taste )
1/2 cup - water for mixing
200 ml - oil for frying
1 tbsp oil
1 tsp mustard seeds
1 onion (small size), finely chopped
1 sprig curry leaves
3/4 tsp red chilli powder
1 tbsp ginger - garlic paste
1 tomato, finely chopped (or 1 tbsp tomato puree)
75 ml thick coconut milk (75 - 100 ml)
1/2 tsp salt (or to taste)
1/2 tsp garam masala powder
2 tsp chopped coriander leaves
How to Make Onion Pakoda Curry
In a bowl, mix all the ingredients (except oil ) together and keep aside for 15 - 30 minutes.
Batter should be thick in consistency. Avoid adding more water.
Heat oil in a kadai. Reduce heat to medium and drop tsps of the pakoda batter.
Use small spoons shaped like an ice cream scoop to get evenly round shape 6 - 7 onion pakodas at a time.
Fry till golden colour on both the sides.
Drain and place on kitchen towel to absorb excess oil.
Break deep fried onion pakodas into small pieces and keep aside.
Heat oil in a wide frying pan.
Add mustard seeds. When they crackle, add chopped onion and fry till golden colour and crisp.
Add curry leaves. Fry for 2 minutes.
Add red chilli powder and stir well for 2 - 3 minutes.
Add ginger - garlic paste.
Stir continuously on a low to medium heat for 2 - 3 minutes or until the raw smell disappears.
Add chopped tomato - tomato puree and mix well.
Add thick coconut milk, garam masala powder and salt to taste.
Cover with a lid and cook on low to medium heat for 10 minutes or until the gravy slightly thickens and creamy.
At this point, add pakoda pieces and mix well.
Cook again on a low to medium heat for 5 - 8 minutes or until thickens - pakoda pieces well coated with tomato - coconut milk gravy.
Sprinkle chopped coriander leaves. Serve hot with Dosa -Idli - Rice - Rotis.
Recipe Courtesy: Niya's World
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