Thool pakoda recipe | Madurai Thool pakoda recipe, Deep-fried onion fritters recipe, with full video and step-by-step pictures.
Madurai style Thool pakoda or Thool bajji in Tamil, is one of the popular snacks from my home town Madurai. There is one shop which sells excellent thool bajji, and my appa used to buy this during weekends. This particular one is made without garlic and fennel seeds so my grandmother is a huge fan of this. We all love to eat this with rasam rice or curd rice or with any lunch meal. So mostly during the weekends, we have thool pakoda as a side, in our lunch platter.
I have posted a baked version of onion pakoda and a deep-fried version of onion pakoda as well. Though the ingredients are almost similar, the few changes, give a very different taste to the pakoda. This pakoda stays very crisp for 2 days and we can keep this for 2 days at room temperature in an air-tight container.
You can check out
Thool pakoda recipe
Thool Pakoda recipe
Ingredients
- 3 medium sized onions
- ½ cup rice flour
- ½ cup gram flour | besan | kadalai maavu
- 2 green chili
- 1 tsp ghee
- A small piece ginger
- Curry leaves few
- Oil for deep frying
- Salt to taste
- 2 pinches Asafoetida
Instructions
- Pulse the chili and ginger in a mixie or using a mortar and pestle.
- In a wide bowl add rice flour, gram flour, salt, asafoetida, curry leaves, ground chili ginger mix and sliced onions.
- Mix everything well using clean hands and keep it aside for 15 minutes.
- The onions and salt will ooze out little water and make the mixture moist.
- If it is dry, sprinkle little water and mix well.
- If you hold this in your hands, you should able to hold this well.
- And when you break it is should break easily. This is the perfect consistency for making the thool pakoda.
- Heat oil for deep frying.
- Once oil is hot bring the flame to medium.
- Take a portion of the onion mixture and sprinkle this into the oil.
- Deep fry on both sides till it becomes golden brown.
- Once done take out and drain in a kitchen towel.
- Repeat the same for the rest of the onion mixture.
- Crispy Thool pakodas are ready.
- You can serve this as a tea time snack or with any lunch meal.
Video
Notes
- Usually sombu or garlic is not added in this Thool pakoda. But if you want you can pulse 3 cloves of garlic and ½ tsp of fennel seeds with green chili and ginger.
- Thool pakoda stays crisp and good in an airtight container for 2 days.
- Pulse the chili and ginger in a mixie or using a mortar and pestle.
- In a wide bowl add rice flour, gram flour, salt, asafoetida, curry leaves, ground chili ginger mix and sliced onions.
- Mix everything well using clean hands and keep it aside for 15 minutes.
- The onions and salt will ooze out little water and make the mixture moist.
- If it is dry, sprinkle little water and mix well.
- If you hold this in your hands, you should able to hold this well.
- And when you break it is should break easily. This is the perfect consistency for making the thool pakoda.
- Heat oil for deep frying.
- Once oil is hot bring the flame to medium.
- Take a portion of the onion mixture and sprinkle this into the oil.
- Deep fry on both sides till it becomes golden brown.
- Once done take out and drain in a kitchen towel.
- Repeat the same for the rest of the onion mixture.
- Crispy Thool pakodas are ready.
- You can serve this as a tea time snack or with any lunch meal.
Super tempting thool pakoda,I too love to have it with sambhar rice and curd rice….
wowo..i just love this..especially goes well with some garam masala chai..drooling!!
omg its really tempting,badly craving for this now:)
This is so so tempting..its raining here and am craving for this right now 🙂
my favourite. usually i add little water to get the consistency
I love this gatti pakoda(wat we call)..but never heard of this combo wid curd rice.
never had onion pakoda like this…looks so amazing. can have huge platefuls of this with hot coffee in the evening.
I always love this with any rice. Looks so perfect. Bookmarking dear
Love this a lot. I too have with curd rice.. My hubby hates this , so iam not making it 🙁 U tempted me with the clicks 🙂
Tempting and mouthwatering pakodas…a favorite at home
drooling dear !!! rush your entries for Fast Food Event – Noodles
pakoda looks fantastic.
Perfect recipe for this season. I too use rice and gram flour in equal quantity for making this recipe. so crisp.
I make using the same method & proportions too and my husband is a big fan.. keeps asking me to make this.
My daughter loves this, I can have this with thayir saadam also..
very crispy and delicious snack…its my moms favorite….
crispy and yummy snack.. I love Onion…
great-secret-of-life.blogspot.com
wow…this has been my fav since childhood days..love the flavour of the fried onions very much. u r tempting me to make some..yummm…love it. nice clicks.
cant wait to try this irresistable version..thanks for sharing dear..:)
Tasty Appetite
easy fata fat snack ,looks yumm and crispy!
Love these crunchy, crispy pakodas, simply delicious!
Appetite Treats
Ha! I can see the coffee tumbler is empty in your props! 🙂
Yes that is very visible.
i love it 🙂
Yummy recipe Jeya, luv it!
Hi… I tried this recipe today. was it meant to be tool only… it was almost like a crumble. I added a bit more water and finished the remaining batch. please let me if something went wrong – Saraswathi
Yes it will be thool only.