Onion Pakoda recipe | Vengaya pakoda in Tamil| ulli vada, a popular South Indian tea time deep fried snack made using Onions, gram flour, rice flour and other spices, recipe with step by step pictures and video. Onion pakoda not only pairs with tea or coffee, most of the houses we have it with rasam rice, curd rice and with any variety rice too. During my childhood days, appa used to but pakoda from a famous shop in Madurai, and we will look forward to it. Generally he gets it on a Saturday noon and we will wait for him to bring this pakoda and then will sit for lunch together. More than having it for snack, we love to have it along with our food. The crispy crunchy pakoda tastes so yum with meals. I have shared a Madurai famous Thool pakoda recipe, but this one is the Popular Vengaya pakoda. If you want to make any starter for potluck parties, then this pakoda is a perfect one. Also the cashew pakoda, aval pakoda and pattanam pakoda are the classic ones for a potluck party. Do try this Onion pakoda recipe and let me know how it turned out.
Onion Pakoda recipe
- Recipe Cusine: Indian
- Prep Time: 10 Minutes
- Cook time: 25 Minutes
- Serves: 2
- Author: Jeyashri
- Recipe Category: Snack
- Description: Onion Pakoda recipe | Vengaya pakoda| ulli vada, a popular South Indian tea time deep fried snack made using Onions, gram flour, rice flour and other spices, recipe with step by step pictures and video.
Onion 4 (around 2 cups chopped)
Besan | Kadalai maavu | gram flour 1/2 cup
Rice flour 1/4 cup
Green chili 3
Ginger a small piece
Fennel seeds| Sombu 1 tsp
Curry leaves few
Garlic 2 cloves (optional)
Salt as needed
Oil for deep frying
Method :
- Grind the ginger, green chili, fennel seeds, curry leaves and garlic cloves into a coarse paste.
- Just pulse in the mixie, do not add any water to this.
- Thinly slice the onions.
- In a wide bowl add the thinly sliced onions, gram flour, rice flour, ground chili garlic spice paste, salt and 1 tsp hot oil.
- Mix well.
- Sprinkle little water and mix well to get a sticky mixture.
- Do not make it water. The onions will start oozing out water, so just make the mixture before you start making the pakoda.
- If made very long in advance, becomes watery.
- Heat oil in a pan for deep frying.
- Once the oil becomes hot, bring the flame to medium.
- Take small portions of the onion mixture and put into the oil. Do not bother about the shapes. Just take a small portion and put into oil.
- Cook on both sides until golden brown.
- Do not keep the flame too high. It will make the pakodas cook outside so fast and inside will remain uncooked.
- Also do not cook on a very low flame. It will make the pakodas soggy and absorb lot of oil.
- Once it is done, take it out form oil and drain in a kitchen towel.
- Repeat this for the rest of the onion mixture.
- The pakoda stays crispy for more than an hour.
- Do not cover it when it is hot.
- Enjoy the pakodas with hot coffee or tea.
- It tastes best with curd rice or i can say a perfect meal accompaniment.
Notes:
- Do not lessen the quantity of onions.
- If the mixture becomes watery by any chance, add 2 tblsp of gram flour to it and mix well.
- You can add red chili powder instead of green chili to the pakodas.
- Adding 1 tsp of hot oil to the onion pakoda mixture, makes it more crispy and will avoid absorption of more oil while deep frying.
Video of how to make Onion pakoda
Method with step by step pictures :
- Grind the ginger, green chili, fennel seeds, curry leaves and garlic cloves into a coarse paste.
- Just pulse in the mixie, do not add any water to this.
- Thinly slice the onions.
- In a wide bowl add the thinly sliced onions, gram flour, rice flour, ground chili garlic spice paste, salt and 1 tsp hot oil.
- Mix well.
- Sprinkle little water and mix well to get a sticky mixture.
- Do not make it water. The onions will start oozing out water, so just make the mixture before you start making the pakoda.
- If made very long in advance, becomes watery.
- Heat oil in a pan for deep frying.
- Once the oil becomes hot, bring the flame to medium.
- Take small portions of the onion mixture and put into the oil. Do not bother about the shapes. Just take a small portion and put into oil.
- Cook on both sides until golden brown.
- Do not keep the flame too high. It will make the pakodas cook outside so fast and inside will remain uncooked.
- Also do not cook on a very low flame. It will make the pakodas soggy and absorb lot of oil.
- Once it is done, take it out form oil and drain in a kitchen towel.
- Repeat this for the rest of the onion mixture.
- The pakoda stays crispy for more than an hour.
- Do not cover it when it is hot.
- Enjoy the pakodas with hot coffee or tea.
- It tastes best with curd rice or i can say a perfect meal accompaniment.
Notes:
- Do not lessen the quantity of onions.
- If the mixture becomes watery by any chance, add 2 tblsp of gram flour to it and mix well.
- You can add red chili powder instead of green chili to the pakodas.
- Adding 1 tsp of hot oil to the onion pakoda mixture, makes it more crispy and will avoid absorption of more oil while deep frying.
