Onion Pakoda Curry Recipe

Cooking Directions

• STEP 1.In a bowl, mix sliced onions, gram flour, rice flour, red chili powder, turmeric powder, cumin seeds, and salt. Add water as needed to make a thick batter.
• STEP 2.Heat oil in a deep pan for frying. Drop spoonfuls of the onion batter into the hot oil and fry until golden and crispy. Remove and drain on a paper towel.
• STEP 3.In a separate pan, heat oil and add cumin seeds. Once they splutter, add chopped onions and saut茅 until golden brown. Add ginger-garlic paste and cook for a minute.
• STEP 4.Add chopped tomatoes, turmeric powder, red chili powder, coriander powder, and salt. Cook until the tomatoes are soft and mushy.
• STEP 5.Add water and bring the curry to a boil. Reduce the heat and simmer for 10-15 minutes to allow the flavors to meld together.
• STEP 6.Add the fried onion pakodas to the curry and simmer for another 5 minutes. Garnish with fresh coriander leaves.
• STEP 7.Serve the onion pakoda curry hot with rice or roti.

Cooking Tips

• Make sure the oil is hot enough before frying the pakodas to ensure they turn out crispy.
• You can add a pinch of baking soda to the pakoda batter to make them extra crispy.
• For a spicier curry, you can add green chilies or chili powder according to your taste.
• You can adjust the consistency of the curry by adding more or less water, depending on your preference.

Storage and Serving

• Leftover onion pakoda curry can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the curry in a pan or microwave before serving.
• Serve the curry with rice, roti, or naan for a complete meal.
• Garnish with fresh coriander leaves and a squeeze of lemon juice for added freshness.