• Thool pakoda
  • Pattanam pakoda

Preparation Time : 10 mins + 10 mins resting time | Cooking Time : 20 Mins | Serves: 3

Spring onion 2 cups (finely chopped) Red chili powder 2 tsp Salt as needed Gram flour | Besan| Kadalai maavu 1/2 cup Rice flour 1/4 cup Oil for deep frying Garlic 4-5 pods Fennel seeds | sombu 1/2 tsp Salt as needed Method:

  • Wash the spring onions nicely and chop off the bottom most root parts.
  • Remaining green and white onion part of the spring onions chop them finely.
  • Crush the garlic and fennel seeds using mortar and pestle. Else you can coarsely grind them in a mixie.
  • In a wide bowl add the chopped spring onions, red chili powder, crushed garlic and fennel seeds and salt.
  • Mix them well.
  • Keep it aside for 10 minutes.
  • This will help in oozing out of water and we can make the pakoda dough without adding any water.
  • The water from this will be enough to make it, which in turn will give crispy pakodas.
  • Add the gram flour and rice flour to the spring onion mixture and mix well.
  • Heat the oil and once it is hot,bring the flame to medium.
  • Make small lemon sized balls of the spring onion mixture and deep fry in oil.
  • flip in between.
  • Once done take out from oil and drain in a kitchen towel.
  • Repeat this for the rest of the spring onion mixture.
  • Serve hot with green chutney or tomato ketchup.
  • Don’t forget to serve with a cup of hot ginger tea.
Spring onion-pakoda recipe - 1

Method with step wise pictures:

  • Wash the spring onions nicely and chop off the bottom most root parts.
  • Remaining green and white onion part of the spring onions chop them finely.
  • Crush the garlic and fennel seeds using mortar and pestle. Else you can coarsely grind them in a mixie.
  • In a wide bowl add the chopped spring onions, red chili powder, crushed garlic and fennel seeds and salt.
  • Mix them well.
  • Keep it aside for 10 minutes.
spring onion pakoda - 2
  • This will help in oozing out of water and we can make the pakoda dough without adding any water.
  • The water from this will be enough to make it, which in turn will give crispy pakodas.
  • Add the gram flour and rice flour to the spring onion mixture and mix well.
spring onion pakoda 2 - 3
  • Heat the oil and once it is hot,bring the flame to medium.
  • Make small lemon sized balls of the spring onion mixture and deep fry in oil.
  • flip in between.
spring onion pakoda 3 - 4
  • Once done take out from oil and drain in a kitchen towel.
  • Repeat this for the rest of the spring onion mixture.
spring onion pakoda 4 - 5
  • Serve hot with green chutney or tomato ketchup.
  • Don’t forget to serve with a cup of hot ginger tea.
Spring onion pakoda - 6
  1. Do no add water to the pakoda mixture after adding the flour.
  2. If you find it too dry sprinkle few drops of water.
  3. You can add some finely chopped mint leaves and grated ginger to the pakoda.
  4. The same spring onion pakoda can be replaced with normal onions and made as onion pakoda too.