Bengal gram flour (besan) – 6-8 tbsp (It totally depends on how much onion you are using. I used one large and one medium, so this quantity of besan worked well for me.
Rice flour – 2-3 tbsp (Use besan and rice flour in a 3:1 ratio. Rice flour gives that crispiness to the pakodis.)
Whole wheat flour (Atta) – 1-2 tsp (It helps in binding so that the onions do not separate when you put them in oil for frying)
Water
Salt to taste
Oil for deep frying
Instructions
Peel, wash and finely slice the onions and put on a tissue paper to absorb all the moisture.
In a large bowl, combine gram flour, rice flour, whole wheat flour and salt. You can also add a couple of chopped green chillies or few pinches of red chilli powder for that extra spiciness.
Add water little by little and whisk the mixture thoroughly. You would need a batter which is neither too thick nor too thin. With few practices, you will get the ideal consistency. But nevertheless, even if your batter is not perfect, your pakodas will taste as good! So don’t worry!
Give the batter a good whisk and keep it aside for 5 minutes.
Now mix the onion slices with the batter and combine well.
Heat oil in a deep fry pan or wok. The quantity of oil should be enough to keep the pakodis immersed in oil – that way you will get that perfect crunch.
When the oil is very hot, take few onion slices coated with the batter and tip in the hot oil. Don’t try to give any shape to the pakodas, they are meant to be random in shapes and size. It’s fun that way only!
Do keep in mind to fry the pakodas in hot oil. So keep the heat in medium to high level. It will ensure that your pakodas are crispy and crunchy. Do keep a close eye on them as they are done very quickly.
Remove them with a slotted spoon and put on a tissue paper to get rid of the extra oil.
Serve hot with tomato ketch up.
Recipe by Flavor Quotient at http://www.flavorquotient.com/?p=142