Onion Soft Pakoda | Ullipaya Mettha Pakodi
Onion Soft Pakoda | Ullipaya Mettha Pakodi is one of the evening tea time snacks which are usually prepared in sweet shops and on the streets. As the name suggests it is made with onions and besan flour as main ingredients and is soft.
Usually, the batter of Soft pakodi is different from the normal version. We add water and dilute the concentration of batter and add eating soda to get a soft and puffy texture.
Tips to make perfect Soft Pakoda:
- We add all the ingredients to the onions and mix hard with our hands so that water from the onions gets released and get to know the quantity of water we need to add.
- Always use good quality besan flour to get good flavor and soft texture.
- Cook on low to medium flame or else the crust turns color leaving it un-cooked from the inside.
- To get a mild crunchy texture, we add cornflour or rice flour but the inner will be soft as a sponge.
You may also like to check other snack recipes:
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Onion Soft Pakoda | Ullipaya Mettha Pakodi
Onion Soft Pakoda is one of the evening tea time snacks which are usually prepared in sweet shops and on the streets.
Ingredients
- Onions – 1 bowl
- Green chillies – 2 tbsp. Finely sliced
- Salt – ½ tbsp.
- Ginger – ½ tbsp. grated
- Thymol/ vaamu – ½ tbsp.
- Chana dal flour/ Besan flour – 1 bowl
- Corn flour – 1 ½ tbsp.
- Eating soda – a pinch
- Curry leaves – 2 tbsp. finely sliced
- Water – required qty.
- Salt – ¼ tbsp.
- Coriander leaves – 3 tbsp.
- Oil – to deep fry.
Instructions
- Add medium-sized onion chunks, green chillies, ginger grate, thymol and salt in a mixing bowl.
- Mix them hard with hands so that these spices get coated with onions and the flavor is released in the form of water from onions.
- Add chana dal flour, cornflour (if not available we can even add rice flour), curry leaves and a pinch of soda bicarbonate and mix all ingredients by adding water to it.
- Check the consistency and add water in small portions to get loose and soft batter.
- At this point check the taste of the batter and add salt or spice as per your taste.
- Add coriander leaves and mix well.
- Heat oil in a pan and check the temperature by putting a small drop of batter.
- Take a small portion of batter into your hand and spread in oil to form Ullipaya Mettha Pakodi.
- As we need to get mild crisp on the layer and soft texture inside we need to cook on low to medium flame.
- Deep fry, once they turn color flip to other side and fry till they reach golden brown color.
- Remove from oil and drain excess oil and transfer to a serving plate.
- Onion Soft Pakoda | Ullipaya Mettha Pakodi tastes great when accompanied with tomato ketchup.
Recipe Video
How to make Onion Soft Pakoda:
1. In a mixing bowl add onion pieces, green chillies, salt and finely grated ginger.
2. Crush thymol and add to the above ingredients. Mix and crush onions along with other ingredients so that water (moisture) comes out and spices spread their flavor.
3. Now let’s add flours, first add besan flour, cornflour, a pinch of eating soda and finely sliced curry leaves.
4. Mix all ingredients and add little water and mix to get a soft and thick consistency.
5. Add little salt and coriander leaves. Mix well.
6. In a pan heat oil and when hot, put a small lump of batter to check the oil temperature.
7. Wet your hands and take a small portion of batter and put small lumps in oil to form Ullipaya Mettha Pakodi.
8. Once Pakodi turns its color flip to the other side and deep fry till they turn a golden brown colour.
9. Using a colander remove pakoda from oil and drain excess oil.
10. Enjoy the onion soft Pakodi Recipe with mild crispy texture with tomato ketchup or directly.
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