Who doesn’t love pakoda ? Today i have for you all a yummy and easy Spring Onion Pakoda …Hot hot spring onion pakodas paired with tea / coffee.. absolutely bliss isn’t it ??
Method of making spring onion pakora is same as my regular onion pakora , bhindi pakora recipe which i have shared earlier . I make pakoda s from few other veggies too but once in a while / some guests are coming suddenly . Its so easy ,simple and yummy to taste . So are you ready to try spring onion pakoda today .. pair it up with some mint chutney / tomato ketchup ..along with some hot tea / coffee …Aah blisss isn’t it ?? Here you go…
Spring Onion Pakoda
- a bunch Spring Onions / Eerulli kaavu, Finely chopped
- 1/2 Cup Gram Flour Besan
- 1/2 Cup Rice flour
- 2 Nos Green Chilli, Finely chopped
- a handful Coriander Leaves /Dhania, Finely chopped
- Few Curry Leaves, Finely chopped
- 1/2 tbsp Coriander Seeds Dhania, roasted & lightly crushed
- 1 tsp Red chilli powder
- 1/4 tsp Turmeric powder /Haldi
- to deep fry Cooking oil
- Salt to taste
- To prepare Spring Onion Pakoda , chop both green part as well onion part of spring onion
- Take a mixing bowl. Add chopped onion,green chilli,coriander leaves, curry leaves and salt to it. Nicely squeeze it/ mix it with hand, so that spring onion leaves out water. Keep it aside for 10 mins.
- Next add rice flour, gram flour, chilli powder, turmeric and crushed coriander seeds to the onion mix. Add about a tablespoon of hot oil to it.
- Combine well, with water. Sprinkle just a few drops of water. Lesser the water, more crispier pakoda is the outcome.
- Take small pieces of pakoda dough and drop into hot oil in batches.Stir and turn in between. Keep the flame to medium while dropping pakodas to oil and later reduce to low-medium.Deep fry till they are crisp, in batches. Drain on kitchen towel.
- Enjoy Spring Onion Pakoda Recipe with mint chutney or ketchup ..
- Add salt and squeeze Spring onion nicely n keep aide. This will make spring onion pakoda very crispy and also the taste gets enhanced.
- Mixing hot oil gives a crispier pakoras and also prevents sogginess.
- The temperature of the oil has to be correct while frying. The oil should not be too hot or cold. If it is hot, then the outside of the pakoras will get fried but the inside will be under cooked. If it is not hot, then the pakoras will absorb more oil .
- To check the readiness of the oil, drop a small ball of dough (say around the size of the lemon seed). If the dough ball raises above the oil in a couple of seconds, the oil is hot enough to drop in the pakodas.
- Don't overcrowd pakodas while dropping in hot oil .This will make them soft as well absorb more oil.