Onion Pakora / Onion Fritters

This onion Pakora is entirely different from the South Indian crispy & crunchy Onion Pakoda. Those crunchy pakodas are my most favorite snack but i equally love this onion pakora too, outer crispy and inner soft pakoras. We call it as onion vada. Here in most of the Indian restaurant they sell a similar snack/appetizer in the name of pakora with combo of Chaat Chutneys. So i slightly tweaked my mom's onion vadai and finally got to make this Restaurant style onion pakora at home with simple ingredients.

Ingredients

1. Onions    2 no.s  (cut in length wise-thinly)
2. Green chillies   2 no.s (finely chopped)
3. Curry leaves    few leaves (finely chopped)
4. Coriander leaves   1/4 cup (finely chopped)
5. Ginger     1/2 tsp  (finely chopped)                                          
6. Gram Flour    1/4 cup + 2 tbsp
7. Rice Flour     1/4 cup
8. Corn Flour    less than 1/4 cup
9. Cooking soda/Baking soda    a tiny pinch
10. chilli powder   1 tsp
11. Cumin seeds/Jeera    1/2 tsp
12. Hing powder   1/4 tsp
13. Salt  as needed
14. Oil  for deep frying

Method

• Take a large bowl and add all the dry powders from gram flour to hing ,add salt and mix well.
• Then to this mixture add the chopped onions,green chillies,ginger,curry and coriander leaves.
• Mix well without adding water,so that all the moisture from the onions will be mixed thoroughly.
• Then sprinkle some water,mix well(use your hands to mix well).
• the onion-flour mixture should not be too thick or too thin,it should be medium thick.
• In a Deep bottomed vessel or any available vessel heat oil in medium flame
• do not over heat ,this will cause onions to be burnt soon and inside it wont  cook well,so be patience to fry all pakoras.
• once the oil get hot,take a small ball size dough ,slightly flatten  and put it in the hot oil.
• Always test ut pakora mixture consistency,spice and salt by frying one piece.
• If  you are satisfied with everything then procedd to fry all .
• Fry in medium flame turn them frequently and once it get light golden brown remove from the oil and drain it with paper towel
• Serve hot with tomato ketchup or Chaat chutneys.