Sunday, August 14, 2016

Vengaya Pakoda, Onion Fritters

          Vengaya Pakoda/Onion Fritters, this is a favorite at home, I have made it so many times, but never got the chance to click it and so it has taken so long to appear here in the blog. It's such an easy snack, the only big work might be slicing the onions, other than that, it's just mixing and deep frying. You can do it two ways, with more onions and less flour, when you do it like this, the pakoda stays crispy only for a short time, might be for 3 to 4 hours. If you do it with more flour and less onion, the pakoda will stay crispy for a couple of days, when stored in an air-tight container. Both ways, it tastes good, today's version is the first one, with more onions and I love this version. The pakodas taste crispy and delicious and goes well with both as a side to a meal or as a snack with some coffee or tea..

Need To Have

  • Sliced Onions - 2 cups
  • Curry Leaves - 2 sprigs
  • Green Chilly - 1 chopped finely
  • Besan Flour/Gram Flour - 5 tablespoons
  • Rice Flour - 2+1/2 tablespoons
  • Asafoetida - 1/4 teaspoon
  • Red Chilly Powder - 1 teaspoon
  • Turmeric Powder - 1/4 teaspoon
  • Salt to taste


          Take the onions, add the curry leaves, green chillies, asafoetida, chilly powder, turmeric powder, besan flour, rice flour and salt and using your hand, mix everything together ( don't add water, the moisture from the onions is enough ).

          Heat some oil for deep frying, then add the onion mixture, separating it out as you add to avoid big lumps. Deep fry it till golden brown, remove, drain the excess oil and serve.

Check out these other Pakodas/Fritters
Brussel Sprouts Pakoras
Cauliflower Fritters
Vendakkai Pakodas, Okra Fritters
Vazhaipoo Pakoras, Banana Flower Fritters

When adding more flour to make the other version, mix everything and keep, take the handful to deep fry, sprinkle water, mix and add immediately to the oil, don't mix water to the entire onion mixture, I'll do a separate post for that version soon.
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