Friday, 4 February 2011

Gatti Pakoda / Crispy Fritters

The name itself explains that the fritters are fully crispy. Simple trick is we just need to add Basin/ Gram flour and Rice flour in 1:1 ratio, bit of warm oil and very little water to get the fritters crispier.

 Gatti pakoda / Onion fritters


Onion – 2 large
Curry leaves – Hand full
Basin / Gram flour – 3 tbsp (Heaped)
Rice Flour – 3 tbsp (Heaped)
Green chili – 2 slit them and chop
Oil to deep fry
Water – 3 – 4 tbsp


To deep fry the pakodas, heat a pan with oil on medium heat.

Whilst the oil is heating, chop Onion into thin strips. (Time Management). Mix the chopped onion with salt, green chili, Curry leaves, gram flour and rice flours thoroughly.

Now add about 3-4 tbsp of warm oil into the onion mixture.

Mix the ingredients well, so that they resemble crumbs.

Now sprinkle 3 – 4 tbsp of water and mix every thing thoroughly. (If necessary add bit more but do not make the batter loose).

Ready to fry

Increase the flame and when the oil is hot enough, take hand full of onion mixture and drop them into oil slowly by breaking the batter into small bite size pieces. This is the quick way. If you can’t do it quick enough then just pick small amounts of batter and drop into the oil slowly.

Occasionally turn the pakodas, so that they get cooked equally on all the sides.

Drain them on to a paper towel and serve them warm with Coffee or Tea. It is a great feeling, eating spicy pakodas and sipping the hot beverage.

Note: I have mentioned the measurements for about 2 - 3 servings. You can increase the quantities in the same ratio to make more.

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