Nothing beats the sound of rain outside and the sizzle of hot oil in the kitchen. If you are looking for the ultimate partner for your evening chai, look no further. Today, we are making the king of Indian street food: Crispy Onion Pakoda. Known as Ulli Vada in Kerala or Pyaz ke Pakode in the North, this is the definition of a "low budget" luxury. It requires minimal ingredients, takes less than 15 minutes, and delivers a crunch that is absolutely addictive. Whether you need a quick tea-time snack or a savory starter for your Iftar table, this recipe is a lifesaver. Why You’ll Love This Recipe Budget-Friendly: You likely have all the ingredients in your pantry right now.
Super Quick: From chopping to frying, it’s done in under 20 minutes.
The Crunch Factor: I’m sharing my secret tip to ensure they stay crispy for hours, not soggy. Ingredients Onions: 3 large (Sliced thin and long).
Gram Flour (Besan): 1 cup.
Rice Flour: 2 tbsp (The secret ingredient for extra crispiness!).
Green Chilies: 2-3 (Finely chopped).
Curry Leaves: A sprig (Chopped).
Ginger: 1 tsp (Minced).
Spices: ½ tsp Turmeric powder, ½ tsp Red chili powder, and Salt to taste.
Oil: For deep frying. Instructions: How to Make the Perfect Ulli Vada Step 1: Prep the Onions (The Most Important Step) Take your thinly sliced onions in a large mixing bowl. Add the salt and squeeze the onions hard with your hand.
Pro Tip: Do not skip this! Squeezing releases the natural moisture from the onions. This moisture is what binds the flour, so you won’t need to add extra water. This is the key to a crispy pakoda. Step 2: Mix the Batter Add the chopped green chilies, ginger, curry leaves, and spice powders to the onions. Mix well. Now, gradually add the Gram Flour (Besan) and Rice Flour. Mix it by hand until the onions are coated. The mixture should be tight and not runny. If it feels too dry, sprinkle just 1 teaspoon of water. Step 3: Frying Heat the oil in a pan on medium flame. To check if the oil is ready, drop a tiny piece of the batter; if it sizzles and rises immediately, you are good to go. Take small, irregular portions of the batter (don't make smooth balls; irregular shapes = more crunch) and drop them into the hot oil. Step 4: The Golden Finish Fry on medium heat, flipping occasionally until they turn golden brown and crispy on all sides. Remove them and drain on a kitchen towel. Serving Suggestions Serve these hot Ulli Vadas with a cup of Masala Chai, or pair them with Mint Chutney or Ketchup. If you are serving this for Iftar, it pairs perfectly with a cool glass of lemonade. #food #OnionPakoda #Snacks #Snack
Be the first to comment