======================================================================= An all-time favourite, known in western India as 'kanda bhajia'.

The trick to ma king crisp onion pakodas is to refrain from adding any water to the mixture. The water released by the onions after applying salt is enough to bind the ingredie nts together. Add your private note Ingredients 2 cups thinly sliced onion 1 to 2 green chillies, chopped 1/4 tsp chilli powder 1/4 tsp turmeric powder (haldi) 3/4 cup besan (Bengal gram flour) 2 tbsp hot oil salt to taste oil for deep-frying Method 1. Cut the onions into thin slices, apply salt and keep aside for 10 minutes. 2. Sprinkle besan and add all the remaining ingredients except the oil for fr ying and mix well. 3. Drop table spoonful's of this mixture into hot oil. 4. Deep fry in till golden brown. Drain on absorbent paper and serve hot. ======================================================================= Indian Cooking Recipe : Pyaaz ke Pakode Ingredients: 2 cups besan 1 cup rice flour 2 onions, chopped a small piece ginger, grated 4 green chillies, chopped red chilli powder ¼ cup cashews a few curry leaves 2 to 3 tsp ghee 4 tsp cooling oil a small bunch corainder, finely chopped 1 tsp salt cooking oil Method: Combine besan, rice flour, chilli powder, corainder and salt. Heat 4 tsp of oil and 3 tsp of ghee in a pan and add it to the above. Now add chopped onions, green chillies and mix everything well. Make small balls and deep fry in oil. ======================================================================= Ingredients:

Ta ke a cup of besan or gram flour in a dish. Mix everything well witho ut water. a handful. When the pakoras turn golden-brown take them out of the oil . Add a tablespoon of rice flour. PREPARATION: Cut the onion into long thin strips. red chilli powder. When the oil is hot enough. Pour some water to it & make a paste. Add the chopped onions. 1 teaspoon.* * * * * * * * 3 medium sized Onions . Ginger-garlic paste.as per taste Gramflour (Besan) . Salt as per taste. Oil. . Keep turning them. rice flour. The paste shouldn' t be very thin or thick. Chop the curry leaves into small pieces.4 tbsps Rice flour . curry leaves.thinly sliced 4 green chillies . add few drops of water and knead everything well .for frying Method: After slicing the onions just work them with your hands to separate the slices. Riceflour has been used to make it tastier & crunchier ======================================================================= INGREDIENTS: Besan. These will get fried fast as the coating is not major & as the oil was very hot. In a wok add oil to fry the crunchies. 1 cup. 1 teaspoon. Red food color. When the oil is about to smoke scatter small portions of these pa kodas in the wok. 1 pinch. When they start browning take them off the oil onto pap er napkins. Onions. Now. we used 2 cups of wheat flour and salt(according to taste). They should be clumped together a nd added to the oil. and salt per taste and mix the flours well. As soon as you finish adding pakodas into the oil lower the f lame. drain them on a paper towel and serve hot. ======================================================================= For 1 cup water. Chili powder. The mixture should not be too powdery also with just enough water to coat the flour into the onions. food color.As per taste Water .1 tbsps Salt . 2. small. Heat a pot with a cup of oil. chopped green chillies & salt. 1 tablespoon. Rice flour. If it is too powdery. Kne ad well till you get a uniform dough. Curry leaves.1/2 cup Oil . Now in a separate bowl add the gramflour.slit lengthwise & then chopped Red Chilli Powder . It should be such t hat the onions stick to it & the batter shouldn't drip. and ginger-garlic paste to the flour mixture. Note: 1. take some of the pakora mixture and put them slowly into the oil spreading the pakora mixture as they are added into the oil. (optional). add the onions to this batter. 1 cup for deep frying. These are best served with green chutney & tomato sauce 2.

as soon as you lift. your oil is ready and you can start frying your puris. they soak up lot of oil. * Mix a little sugar and rice flour with wheat flour while preparing the dou gh.Do not stack the puris one on top of other. each failur e taught me something new). ======================================================================= . please stop doing that. (In the whole process of frying puris. if some of them become dark too soon. oil is on correct temperature. Again. spread them on a paper or a plate. If smoke is com ing out of oil.Heat oil in a pan/kadai. Please touch/pat a soft toy or a pet if you like patting so much. . make the puris immediately. Some people hold the puris for a long time in hand. don t do it with puris. they soak up oil and don t puff up when stacked. I have had my share of failures before. then that means it is too hot and not suitable for frying . I always follow this method and they always turn o ut perfect. roll them into puris. * Mix 1 cup of milk and 1-2 tea spns of sooji(rava) with wheat flour while m aking the puri dough. Make puris.. They don t even soak any oil. .Now press the puri slightly with a spoon. I have seen one of my friend stack s them and keeps touching them and patting them. If you keep the dough f or a long time before making puris. The oil should be of perfect temperature to get perfe ct puris. Keep the dough aside for sometime. Make puris. This prevents puri from retaining more oil when it is deep fried. This helps them in puffing up. You might fail for once or twice. please slide them in oil. * Do not stack the puris one above the other after rolling them (before fryi ng). ' * Puri dough should be made little harder than chapathi dough.Turn them upside down and fry from other side. .Immediately after dough is made. they come out perfect. Cut a tiny bit of the dough and put it in oil. Make puris. but with prac tice. Also once dough is prepared . If it raises to top imm ediately. Keep adjusting temperature. * Add one or two drops of red vinegar to oil while frying puris. So.Slide a puri slowly in hot oil. If it rises to top immediately. . you will know temperature is too h igh. * Prepare puri dough with milk instead of water.