Ms. ANILA CK (BCTCA 2ND SEM) is a dedicated and diligent, young aspirant who is exceptionally good at culinary arts. IIHMCA has selected her as the Chef of the Day.
INGREDIENTS:
- 150 gms onions
- 200 gms Gram flour
- 100 gms Rice flour
- 15 gms Turmeric powder
- 10 gms Red chilli powder
- 5 gms Hing powder
- 12 gms Salt
- 5 gms baking salt/ Eno Salt
METHOD:
- In a mixing bowl, add gram flour, rice flour, red chilli powder, salt, and hing and mix well. Add water little by little and make it to a thick batter like idli batter
- Slice the onions into roundels. Mix the chopped green chillies, coriander leaves and lemon juice and chat masala mix well.
- Heat oil in a pan, When the oil is hot enough, take one onion slice and dip it in the bajji batter and coat it nicely and then gently drop it in the hot oil.
- Fry the bajji in medium flame till it becomes golden brown and becomes crispy too. Remove the fried bajji and place it on blotting paper.
- Repeat the same for all pakodas and serve with green chutney.
- Alternatively, slice the onions thin. Mix it with besan flour, and all the powders and sprinkle water gently to form a rough dough consistency.
- Take a handful of the onion mixture and sprinkle them into the hot oil and fry them till it turns golden in colour and crisp.