Ingredients

The following ingredients have 3 Servings
  • 3 large onions (sliced thinly)
  • 2 green chilies (finely chopped)
  • 12 curry leaves (finely chopped)
  • 1/2 teaspoon grated ginger
  • 1/2 teaspoon grated fresh turmeric (or turmeric powder)
  • 1 teaspoon red chili powder
  • 1/2 teaspoon carom seeds
  • salt (to taste)
  • 2 tablespoons oil
  • 2-3 tablespoons water

Instruction

  • Preheat your oven at 200C or 390F. Grease a baking tray well.
  • Rinse, wipe and slice onions thinly. You can also separate them into thin rings.
  • Combine sliced onions, chopped chilies, curry leaves, grated ginger and turmeric in a bowl.
  • To that add 3/4 cup chickpea flour, 1/4 cup rice flour, 1/2 teaspoon carom seeds, 1 teaspoon red chili powder and salt to taste.
  • Mix well and add 2-3 tablespoons water to just bring everything together. If you add too much water the onion pakodas will turn soft instead of crispy.
  • Finally add 2 tablespoons oil and mix very well.
  • Divide into small portions and place on the greased baking sheet.
  • Bake in the hot oven for 15-20 minutes. After 12 minutes, flip each portion and bake till crispy.
  • Serve baked onion pakodas immedietly with tea or coffee.