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Onion Thool Pakoda

Onion bhaji with a difference -a must try. This is a Sanjeev Kapoor exclusive recipe.

New Update
Main IngredientsOnion, Gram Flour
CuisineIndian
CourseSnacks and Starters
Prep Time16-20 minutes
Cook time11-15 minutes
Serve4
TasteMild
Level of CookingEasy
OthersVeg

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

Calories1149
Carbohydrates30
Protein110.1
Fat65.5
Other Fiber20.7 gm
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