How To Make South Indian Onion Thool Pakoda Vegetarian Recipe
- Big onion – 3
- Besan flour – 1 cup
- Corn or rice flour – 2 to 3 tablespoons
- Red chilli powder – ½ teaspoon
- Garlic pearls – 4
- Fresh ginger – A small piece
- Sombu – ½ teaspoon
- Curry leaves – few
- Salt – 1 teaspoon or as per taste
- Oil – for deep fry
South Indian Food Recipe (Menu), Finely Chop the onion the long way. Include minimal salt and delicately blend by your fingers with the goal that the onion pieces will be isolated. Abandon it for ten to fifteen minutes.
Cleave the ginger and garlic finely. Pulverize the sombu to a coarse powder.
Take out the onion and crush out the water totally and place it into a major bowl. Sprinkle corn or rice flour and blend tenderly. At that point include red bean stew powder, ginger, garlic, sombu powder, curry leaves and salt. Blend it. At that point sprinkle besan flour little by little till all the onion pieces are covered well with the flour. No compelling reason to include water. The water content in the onion will do the trick.
Heat oil in a kadai. When it is hot, lessen the warmth to least. Take out a chunk of the onion pieces and tenderly press by your fingers and drop it freely in the oil. Sear till it wind up plainly brilliant dark colored.
It can be eaten as snack or can be presented with hot sambar rice/pulav.