Crispy Onion Pakoda

Ingredients

• Onion - 3 whole
• Besan (gram flour) - 1 cup
• Ginger-garlic paste - 1/2 tsp
• Green chili - 3 whole
• Red chili powder - 1 tsp
• Coriander powder - 1 tsp
• Curry leaves - 1 tsp
• Lime juice - 1 1/2 tsp
• Baking powder - 1/4 tsp
• Ghee - 2 tsp
• Salt, to taste
• Oil

Instructions

1. 1Prepare the vegetables: peel the onions and slice them thinly, finely chop the green chilies, and roughly chop the curry leaves so they release their aroma.
2. 2Combine the dry ingredients in a bowl: add the besan, baking powder, red chili powder, coriander powder, and salt, and whisk them together until evenly distributed.
3. 3Warm the ghee briefly until just warm, then pour it into the dry mix and toss so the flour feels a little moistened and fragrant.
4. 4Add the ginger-garlic paste, lime juice, chopped green chilies, chopped curry leaves, and the sliced onion to the bowl, and mix everything together with your hands until the onions are well coated and the mixture holds together when pressed.
5. 5Heat oil in a deep frying pan until it is piping hot. Drop small spoonfuls of the onion mixture into the oil and fry, turning as needed, until each pakoda is golden in color and crispy.
6. 6Lift the pakodas from the oil with a slotted spoon and drain them on paper towels for a minute, then serve hot with ketchup or chutney.