kratomrelapser: This looks amazing thanks for posting
pumpyourbrakeskid: Author: Hebbar’s Kitchen
Recipe type: Snacks
Cuisine: Indian
Serves: 4
### Ingredients
* 2 onions, thinly sliced
* 1 inch ginger, finely chopped
* 2 green chilli, finely chopped
* few curry leaves, chopped
* 2 tbsp coriander leaves, finely chopped
* ¼ tsp turmeric / haldi
* ½ tsp kashmiri red chilli powder / lal mirch powder
* pinch of hing / asafoetida
* ¼ tsp ajwain / caraway seeds
* 1 cup besan / gram flour
* 2 tbsp rice flour
* ½ tsp salt
* oil for deep frying
### Instructions ( 1 cup =255 ml)
1. firstly, in a large mixing bowl take 2 thinly sliced onions.
2. also add 1 inch ginger, 2 green chilli, few curry leaves, 2 tbsp coriander leaves, ¼ tsp turmeric, ½ tsp chilli powder, ¼ tsp ajwain and pinch of hing.
3. additionally, add 1 cup besan, 2 tbsp rice flour and ½ tsp salt.
4. combine well making sure to squeeze onions well.
5. without adding any water squeeze out the onions till the moisture is released.
6. combine till dough is formed. if onions do not release water, then sprinkle few drops of water.
7. take a ball sized pakoda dough and drop in hot oil. do not over crowd the oil as it wont get crispy.
8. fry on medium flame till the pakoda turns crispy and golden brown.
9. finally, drain over kitchen paper and serve onion pakoda with tomato sauce and chai.
[**RECIPE SOURCE**](http://hebbarskitchen.com/onion-pakoda-recipe-kanda-bhaji/)
AkirIkasu: That was surprisingly simple to make. I think I will try this out, if I can find all the spices.
zee-bra: i always order these bad boys when i get Indian take-away. Thanks for the recipe, i might give it a crack!
discoversworstreply: Is the tomato sauce ketchup or is it actually tomato sauce?
EXScarecroW: Looks awesome, but it’s one of those impractical dishes cause I don’t have like 90% of the things needed to make this.
PMme_ur_grocery_list: Thanks! I used to buy these in the cafe of a little grocery store near me, but they stopped making them and I haven’t seen them anywhere else. Now I know how to make them myself!
meusnomenestiesus: I had these at an Indian buffet and there was no label for them. I really enjoyed them and I’m psyched that I know what they’re called now!
bleeepo2: I’ve never not heard them called pakora around here…. unless it’s bajji.
poscaldious: Ajawain is not caraway! Replace it with another fragrant seed but not caraway.
WelshKor: wow I really love this..
fuckthemodlice: Try this with a mix of onions and spinach, or even thinly sliced potatoes…honestly do this with any vegetable it’s all very good.
queensoftherats: Why red onion and not white onion?
breachofcontract: Coriander leaves? You mean cilantro right? That’s what a coriander leaf is.
evileine: If I can’t find graham flour, what can I substitute it with? I love these things, especially with tamarind chutney.
Casual_Goth: What are curry leaves?
inibrius: I love how ‘few’ is a unit of measure in this recipe.
ghettygreensili: That’s not tomato sauce, that’s fucking ketchup
xtet4045: Is…is…is that ketchup?
NYCmichael: This must leave your hands smelling pretty bad. Looks good though
JlMBOB: Why do people always think that I’m some kind of Indian bazaar? Like who has those kinds of ingredients?
b0nerjamz: Uh pakora?
