When it rains, it pours. Sure, the Monsoon is fun for a while, especially if you live in a place with a major water crisis (as I do), but the sluggishness and lethargy that follow aren’t really my cup of tea.
Not that I don’t love the rain. I do! It’s fabulous weather to enjoy a relaxing evening, curled up with a cup of Chai and a book, or if a book isn’t for you, there’s always pakodas!
What the west calls onion rings, we call pakoda. It’s really that simple. Ours just packs more punch.
And so, without further eloquence on why you should be frying up some hot pakodas with your chai, here’s the recipe!
Ingredients (Serves 3)
2 medium red onions, sliced
1 tsp turmeric powder
1/2 tsp chilly powder (if using Kashmiri chilly powder, bear in mind that it is milder in heat but more pungent in flavour and will have more colour)
1 cup of gram flour (chickpea flour)
1/2 tsp salt
1/2 cup water
3 – 4 curry leaves (optional)
1/2 tsp baking soda
Oil for frying
- Make a smooth paste out of the gram flour, water, turmeric, chilly powder, baking soda and salt. It should resemble runny pancake batter.
- Heat oil in the kadhai on high heat.
- Add the onions into the gram flour mixture coating each slice of onion well. Add the curry leaves at this stage too, if you’re using them.
- Drop an onion slice into the oil. If it floats and sizzles instead of sinking to the bottom, the oil is hot enough. If the slice browns very fast and burns, it’s too hot, and you can reduce the heat.
- Drop in the onion mixture a tablespoon at a time and fry them on both sides until the edges of the onion slices crisp and caramelize.
- Drain the excess oil off with paper napkins and enjoy it with a side of ketchup for dip!
No ketchup? No problem. Eat them as is!
Squeeze some lime juice over the hot pakodas for some extra pizzazz.