Onion Thool Pakoda

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Big onion – 2 Nos
Besan flour – 1 cup
Corn or rice flour – 2 to 3 tablespoons
Red chilli powder – ½ teaspoon
Garlic pearls – 4 Nos
Fresh ginger – A small piece
Curry leaves – few
Salt – 1 teaspoon or as per taste
Oil – for deep frying

Preparation Method
Chop the onion lengthwise. Add little salt and gently mix by your fingers so that the onion pieces will be separated. Keep it for ten to fifteen minutes. Chop the ginger and garlic finely. Crush the sombu to a coarse powder. Take out the onion and squeeze out the water completely and put it into a big bowl. Sprinkle corn or rice flour and mix gently. Then add red chilli powder, ginger, garlic, sombu powder, curry leaves and salt. Mix it. Then sprinkle besan flour little by little till all the onion pieces are coated well with the flour. No need to add water. The water content in the onion will suffice. Heat oil in a kadai. When it is hot, reduce the heat to minimum. Take out a lump of the onion pieces and gently press by your fingers and drop it loosely in the oil. Fry till it become golden brown. It can be eaten as snack or can be served with hot sambar rice /pulao.


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