Ingredients
1 large onion sliced
7-8 green chillies sliced(you can reduce the amount and add chillipowder instead)
hand ful of coriander leaves(u can add spinach too)
1 tsp of cumin seeds
2-3 tsp of oil
1 cup Besan flour(approximately)
and
Oil for deep frying.
slice the onions.Add salt to it and keep it aside for couple of minutes.squeeze and blend them with your hand.This makes it easy to get the water out from the onions (when onions are large they don't oozeout water easy).Squeezing process should not break the onion slices.
Mean while add oil to a pan and put it on medium (on a coil stove top) flame.
Add coriander leaves(or spinach),cumin seeds,sliced chillies(you can add chillipowder too).Add besan(chick-pea powder).We don't want to add too much besan it should be a thick coating to the onion slices.As we do not add any water(thick mixture) if we add too much besan it wont get cooked well.So just a thick consistancy coating of besan .Blend and queeze it to get the water out from the onions.NO EXTRA WATER AT ALL for Crispy Pakoda.If u want soft pakods then you can go ahead and add little bit water.FOr more crispy texture you could add 2-3tsp oil.Mix it well.
Remember one thing one bunch at a time.Get the mixture ready and drop it in the oil.Don't keep the mixture aside for a long time that brings out all the moisture from the onions and the mixture becomes saggy.Drop one bunch in the oil then prepare next bunch from scratch.
Oil should not be too hot.To know it better add one pakoda wait until it is cooked(if cooked well with no raw inside,you are good to go) then you can understand how hot the oil is.
Fry them till they are golden brown in color
