Sipulifritterit || Onion pakoda

 

Monsoon season in South India, heavy rainfall, and I had just finished up with my tuition(extra classes after school). On my way back home, there used to be a stall by the road where a man made his living selling pakodas. He used to have this giant wok where he used to make fresh hot pakodas. I remember buying it from this stall almost everyday. He used to pack it in a banana leaf and wrap it with a newspaper. I had to then hurry back home so that it did not get cold. After I reached home, all the pakodas literally disappeared in a second when everyone picked one or two! Ah. Such sweet memory! 

So, basically Onion pakodas are basically deep fried onion fritters made out of sliced onions dipped in spiced chickpea flour batter. Crispy, spicy and crunchy snack enjoyed especially during monsoons in India. Below is a recipe both in English and Finnish, and I hope you enjoy it. Don't forget to check the tips at the end of the recipe :) 

Ingredients:         

🍴 2 servings:	🍴 2 annosta:
1 big sliced onion	1 iso sipuli
2-3 green chillies	2-3 vihreää chiliä
1/4 cup of coriander	0.5dl korianteria
1/2 tsp of turmeric	1/2 tsp kurkumaa
1/2 cup of gram flour	1 dl grammaa jauhoja
pinch of asafoetida	ripaus hajupihka
1 tsp ajwain	1 tsp timjamin siemenet
oil	öljy
water	vesi
salt	suoli

Procedure: 

In a bowl, mix sliced onions, coriander, chilli. To it, add salt, turmeric, ajwain, hing and mix it well until the onion releases the water. Add the gram flour and mix it. Add just a bit of water to make it a paste like consistency. Heat the oil in low-medium heat and add fry small ball size pakodas in it until it is golden brown.

Sekoita kulhossa viipaloidut sipulit, korianteri ja chili. Lisää suolaa, kurkumaa, timjamin siemenet, hajupihka ja sekoita hyvin, kunnes sipuli vapauttaa veden. Lisää grahamjauhot ja sekoita. Lisää vain vähän vettä, jotta kooste pysyy tahnamaisena. Kuumenna öljy keskilämmöllä, ja lisää siihen pienikokoisia palloja. Paista kunnes se on kullanruskeaa.

Tips: Squeeze the onions while you mix until the water and moisture is released from the onions. Keep some space between the pakodas in the oil and do not crowd them so that they cook well and crispy.