SOUTH INDIAN ONION PAKODAS

Steps:

• Sift the flours together.
• Rice flour is available in most asian grocery stores.
• Using all chick-pea flour will make the pakodas a little less crisp.
• Rub a little salt into the chopped onions.
• This is to bring out the natural juices from the onions so that we can add less water later.
• Meanwhile, heat oil to about 350 degrees.
• To the onions, add the two flours, chili powder, grated ginger, green chillies, baking soda, curry leaves and salt to taste.
• Remove 3 tbsp of the hot oil and add to the mixture.
• Mix well.
• The mixture will be slightly dry at this stage.
• Divide the mixture into several portions.
• To one portion, sprinkle a little water.
• Mix well.
• The mixture should just hold together when pressed.
• Please do not add too much water in which case the product will be like the pakoras that we can find in most Indian restaurants (not a bad thing really).
• Adding water to individual portions is mainly to keep the baking soda active when the mixture is fried.
• You can also test for spicyness and salt after frying a small portion and make adjustments to the other portions, if needed.
• Take the mixture and make into small balls or any shape really and drop into the hot oil.
• Some mixture can also be sort of crumbled into the oil to get crispy bits of fried onion, chillies and curry leaves.
• The key is to make small bits and pieces rather than a few large fritters.
• Fry until golden brown.
• The crumbled bits may be done earlier than bigger bites.
• Drain on paper towels.
• Repeat for the remaining portions of the raw mixture.
• Store in an air-tight container.
• Variations: Finely chopped mint and cilantro can be added to the mixture.
• Or the quantity of onion can be reduced and whole cashew nuts can be added.