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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Sift the flours together. | 2. Rice flour is available in most asian grocery stores. | 3. Using all chick-pea flour will make the pakodas a little less crisp. | 4. Rub a little salt into the chopped onions. | 5. This is to bring out the natural juices from the onions so that we can add less water later. | 6. Meanwhile, heat oil to about 350 degrees. | 7. To the onions, add the two flours, chili powder, grated ginger, green chillies, baking soda, curry leaves and salt to taste. | 8. Remove 3 tbsp of the hot oil and add to the mixture. | 9. Mix well. | 10. The mixture will be slightly dry at this stage. | 11. Divide the mixture into several portions. | 12. To one portion, sprinkle a little water. | 13. Mix well. | 14. The mixture should just hold together when pressed. | 15. Please do not add too much water in which case the product will be like the pakoras that we can find in most Indian restaurants (not a bad thing really). | 16. Adding water to individual portions is mainly to keep the baking soda active when the mixture is fried. | 17. You can also test for spicyness and salt after frying a small portion and make adjustments to the other portions, if needed. | 18. Take the mixture and make into small balls or any shape really and drop into the hot oil. | 19. Some mixture can also be sort of crumbled into the oil to get crispy bits of fried onion, chillies and curry leaves. | 20. The key is to make small bits and pieces rather than a few large fritters. | 21. Fry until golden brown. | 22. The crumbled bits may be done earlier than bigger bites. | 23. Drain on paper towels. | 24. Repeat for the remaining portions of the raw mixture. | 25. Store in an air-tight container. | 26. Variations: Finely chopped mint and cilantro can be added to the mixture. | 27. Or the quantity of onion can be reduced and whole cashew nuts can be added. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
red onion	2		chopped	120.0	28.02	3.3	0.3
chickpea flour	1	cup		356.04	53.1944	20.5988	6.1548
rice flour	1	cup		578.28	126.6054	9.401	2.2436
baking soda	1	pinch		0.0	0.0	0.0	0.0
green chilies	4		chopped	359.8201	85.0975	17.991	1.7991
ginger	1		peeled grated	-	-	-	-
curry leaf	3 -5			-	-	-	-
red chili powder	1/2	teaspoon		-	-	-	-
salt				-	-	-	-
vegetable oil				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.