Onion Fritters are basically battered with gram flour and deep fried. They are these splendid crispy and crunchy snacks which you are craving for on winter evenings. I have a soft corner for these I should admit. It throws in breath of nostalgia, memories from my childhood.
There are other favourite street food I should tell you about. The Aloo Tikki for instance. Or the noted Dahi Vadas. Both of these are North Indian street foods, and have stolen my heart. It’s like I sometimes have an affair with Indian street food. There are days when I make these almost every alternate day. The more you have them, the more you crave for, I guess. Undoubtedly, it goes that way, since I don’t see anyone complaining or refusing street food.
This is also a very versatile recipe. I mean, there are numerous ingredients you can throw in as per your choice and taste. Pyaz Pakodas give you complete freedom to be experimental. I, however stick to my basic recipe. That’s how my family likes it.
- Onions, 2 medium sized, thinly sliced
- Gram Flour (Besan) 1 cup
- Green Chillies, 2 nos., finely chopped
- Carom Seeds, 1/2 tsp.
- Roasted Cumin Powder, 1/2 tsp.
- Asafoetida (Hing), a pinch
- Baking Soda, 1/2 tsp.
- Coriander Leaves, finely chopped, 2 tbsp.
- Salt as per taste
- Water as requited
- Oil for frying
- In a bowl, mix together - sliced onions, gram flour, chopped green chilles, carom seeds, roasted cumin powder, asafoetida, baking soda, chopped coriander leaves and salt.
- Add water, a little at a time, to make a thick batter.
- Heat oil in a pan. Take a tablespoon full of batter and drop it in the hot oil. Drop as many as you can but make sure they are not too close to each other.
- Fry till they turn golden brown in colour on both sides. Remove them with slotted spoon and place on absorbent napkins. Continue with the rest of the batter.
- Serve hot with tea or any green chutney of your choice.