Spring onion pakoda is a crispy tea time snack. Generally we use spring onion for garnishing fried rice. I also use this to make Spring onion besan Zunka. So i rarely buy spring onions. When i visited the wet market yesterday, found these fresh spring onions and got a bunch of them too. While returning from the market, was thinking as what to make for today’s post, suddenly this idea of spring onion pakoda flashed my mind and took a video of the same. It turned out so well and everyone at home loved it. If you are looking for Thanks giving recipes,then you can try this out for sure. Check out my
Spring onion pakoda recipe
Preparation Time : 10 mins + 10 mins resting time | Cooking Time : 20 Mins |Serves: 3
Spring onion 2 cups (finely chopped)
Red chili powder 2 tsp
Salt as needed
Gram flour | Besan| Kadalai maavu 1/2 cup
Rice flour 1/4 cup
Oil for deep frying
Garlic 4-5 pods
Fennel seeds | sombu 1/2 tsp
Salt as needed
Method:
- Wash the spring onions nicely and chop off the bottom most root parts.
- Remaining green and white onion part of the spring onions chop them finely.
- Crush the garlic and fennel seeds using mortar and pestle. Else you can coarsely grind them in a mixie.
- In a wide bowl add the chopped spring onions, red chili powder, crushed garlic and fennel seeds and salt.
- Mix them well.
- Keep it aside for 10 minutes.
- This will help in oozing out of water and we can make the pakoda dough without adding any water.
- The water from this will be enough to make it, which in turn will give crispy pakodas.
- Add the gram flour and rice flour to the spring onion mixture and mix well.
- Heat the oil and once it is hot,bring the flame to medium.
- Make small lemon sized balls of the spring onion mixture and deep fry in oil.
- flip in between.
- Once done take out from oil and drain in a kitchen towel.
- Repeat this for the rest of the spring onion mixture.
- Serve hot with green chutney or tomato ketchup.
- Don’t forget to serve with a cup of hot ginger tea.
Video of how to make Spring onion pakoda
Method with step wise pictures:
- Wash the spring onions nicely and chop off the bottom most root parts.
- Remaining green and white onion part of the spring onions chop them finely.
- Crush the garlic and fennel seeds using mortar and pestle. Else you can coarsely grind them in a mixie.
- In a wide bowl add the chopped spring onions, red chili powder, crushed garlic and fennel seeds and salt.
- Mix them well.
- Keep it aside for 10 minutes.
- This will help in oozing out of water and we can make the pakoda dough without adding any water.
- The water from this will be enough to make it, which in turn will give crispy pakodas.
- Add the gram flour and rice flour to the spring onion mixture and mix well.
- Heat the oil and once it is hot,bring the flame to medium.
- Make small lemon sized balls of the spring onion mixture and deep fry in oil.
- flip in between.
- Once done take out from oil and drain in a kitchen towel.
- Repeat this for the rest of the spring onion mixture.
- Serve hot with green chutney or tomato ketchup.
- Don’t forget to serve with a cup of hot ginger tea.
Notes:
- Do no add water to the pakoda mixture after adding the flour.
- If you find it too dry sprinkle few drops of water.
- You can add some finely chopped mint leaves and grated ginger to the pakoda.
- The same spring onion pakoda can be replaced with normal onions and made as onion pakoda too.
