Onion Thool Pakoda

Ingredients list for Onion Thool Pakoda

• 2 Onion
• 10 Gram Flour
• 1 inch piece Ginger
• 1/4 cup Fresh coriander leaves
• 10-12 Curry Leaves
• 20 Cashewnuts
• to taste Salt
• 1 teaspoon Red chilli powder
• 1/4 teaspoon Asafoetida
• 1 tablespoon Pure ghee
• 1/4 teaspoon Baking powder
• 1 cup Gram flour (besan)
• 1/4 cup Rice flour
• for deep-frying Refined oil

Method

1. Peel and slice the onions, wash and mince the green chillies, ginger, coriander and curry leaves finely. Chop the cashewnuts into small bits and mix with the above.
2. Mix in the salt, red chilli, asafoetida, ghee and baking powder. Sprinkle ¼ cup water and keep aside for about 10 minutes. Mix the besan and the rice flour thoroughly. Heat oil in a kadai. Now take half the onion mixture, sprinkle half the besan.
3. Mix with a light hand and deep fry in hot oil till crisp and golden. Repeat the same with the remaining mixture also. Drain and serve hot.

Nutrition Info