A nice simple evening snack. This is also sometimes added to the Punjabi Khadi which I have posted in another page.
I never felt so much importance to this simple recipe esp for all its oil. Until one day I got to taste it in Goa, and then one fine day I tried and cooked a recipe by the name Punjabi Khadi where this Pakoda takes prime place. Now it definitely deserves a place in my blog. :D as my Khadi recipe is incomplete without it.
Ingredients:
I never felt so much importance to this simple recipe esp for all its oil. Until one day I got to taste it in Goa, and then one fine day I tried and cooked a recipe by the name Punjabi Khadi where this Pakoda takes prime place. Now it definitely deserves a place in my blog. :D as my Khadi recipe is incomplete without it.
Ingredients:
- One small onion thinly sliced
- Red chilli powder as per taste
- Turmeric powder
- salt to taste
- 1 green chilli finely chopped
- Quarter cup besan
- Ajwain (omam) - 1 Spoon
- 2 tbsp water
- oil for deep frying
Way to go:
- Mix sliced onions, chilli powder, turmeric powder, Ajwain, salt and green chilli.
- Now add besan, little water and make a soft pliable dough.
- Now make small balls and deep fry the pakoras.
- Take them off oil once they turn golden brown, drain and keep aside.
- Serve them hot with Tomoto sauce
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