When we South Indians think of fritters/pakodi, we think Chick pea flour/Besan and Rice flour, right? Here I thought I should give this combo a break and try with cornflour. I know that the Indo-Chinese Manchurian is made with cornflour and so wanted to try these fritters with a 'corny' twist. One bite into these fritters and I knew that I made a good choice!! These turned out ultra - crispy and tasty. And all the picky eaters bit their way to empty plates :)
Ingredients -
Cornflour 1 cup (I used the yellow corn flour) + more if needed
Chick pea flour / Besan 3 Tbsp
Onions sliced 1-1 1/2 cup
Red Chilli Powder to taste
Salt to taste
Garam Masala to taste
Ginger-Garlic Paste 1 tsp
Coriander leaves / Cilantro, chopped 3 Tbsp
Water as needed
Oil to deep fry
Method Of Preparation -
In a mixing bowl, add cornflour, besan, red chilli powder, salt, garam masala, coriander leaves and ginger-garlic paste and mix well.
Heat a frying pan with oil while the dough/batter gets ready.
Mix in the sliced onions and make a stiff dough using as little water as needed. [The onions will shed some water too.] I had to sprinkle a little cornflour for the last batch as the dough was a little soggy.
When the oil is hot enough [test by gently sliding a little dough in the oil and it should rise to the top almost immediately], pinch a spoonful of dough, flatten it a little and gently slide into the oil.
Fry them in batches and take care not to over crowd the oil. Let them brown evenly on both the sides and remove with a slotted ladle onto the kitchen paper towels to drain excess oil.
Serve with Ketchup or any other chutney of your choice.
Preparation Time 30 min
Makes 3-4 generous servings
Ingredients -
Cornflour 1 cup (I used the yellow corn flour) + more if needed
Chick pea flour / Besan 3 Tbsp
Onions sliced 1-1 1/2 cup
Red Chilli Powder to taste
Salt to taste
Garam Masala to taste
Ginger-Garlic Paste 1 tsp
Coriander leaves / Cilantro, chopped 3 Tbsp
Water as needed
Oil to deep fry
Method Of Preparation -
In a mixing bowl, add cornflour, besan, red chilli powder, salt, garam masala, coriander leaves and ginger-garlic paste and mix well.
Heat a frying pan with oil while the dough/batter gets ready.
Mix in the sliced onions and make a stiff dough using as little water as needed. [The onions will shed some water too.] I had to sprinkle a little cornflour for the last batch as the dough was a little soggy.
When the oil is hot enough [test by gently sliding a little dough in the oil and it should rise to the top almost immediately], pinch a spoonful of dough, flatten it a little and gently slide into the oil.
Fry them in batches and take care not to over crowd the oil. Let them brown evenly on both the sides and remove with a slotted ladle onto the kitchen paper towels to drain excess oil.
Serve with Ketchup or any other chutney of your choice.
Having enjoyed these fritters with my family, want to share these with all of you by sending them to 'Design A Menu - 2' happening here at Tamalapaku.
Preparation Time 30 min
Makes 3-4 generous servings
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Lovely fitters! Look very crisp and make me want to reach out for the ketchup bottle.
looks crunchy and delicious. Nice combo with corn flour.
Wow those look irresistible - Mental notes : I must deviate from the besan recipe to try this sometime! yummy pakodey, Harini!
That looks really crispy and delicious. I may give it a try too :)
Crispy and yummy Harini. Somehow, I don't buy corn flour at all. BTW, this time whole menu need not be published?
Thanks everybody.
@Suma - This time I thought I would publish the menu after I finish all the items in the menu, to have an extra bit of surprise :)
The pakodas look so crispy, perfect tea time snack!
delicious snacks yummy pakoda
yummy pakoda..
I make this too....cornflour is much healthier than besan, dont u think?
I make even murrukus too with corn flour!:)
Smitha
Smitha's Spicy Flavors
fritters look crispy, perfect for the rainy season... thanks for ur version of the recipe, adding cornflour is new to me.
crispy pakodis.. yummyy:)
new to ur space n happy to follow u for more wonderful creations..
do visit me when u get time ..
http://comeletseat.blogspot.com
Looks great Harini, we enjoy this a lot too..:)
Lovely crispy pakoras..love 2 munch them 4 evening snack wid tea
They looks soo crispy and very addictive..
Perfect tea time snack..looks so crispy and delicious..never tried making pakodas with corn flour..nice and unique recipe..thanks for sharing!
Very crispy pakoras...perfect with evening chai
Wow- they look so crunchy- munchy!
US Masala
Corn flour sure makes it extra crispy. Though I sometimes add in small quantities while making pakodas, I wouldnot have thought this way. Truly tempting pakoda...
yummy and crispy fritters.
Please collect FOOD MAZAA AWARD from my blog.
When will you post again ? Been looking forward to this !
I love the recipes i am also a food blogger and I am on Wordpress You can find me in Instagram
Facebook and Twitter the link for my blog are on those sites I am making stuff all of the time I have made some of the things on your blog and got my avacadi hating husband to enjoy avocados in roti form he couldn't tell which was funny lol
good blog ! looks for delicious, i love onion pakodi. thankyou for shearing this information with us!Online Food Delivery
very nice blog! it is my first time visit i here. your roll looks good. We do make . thankyou for shearing this information with
us!chowringhee laxmi nagar
I love the addition of fennel seeds in this dish! Sounds delicious!thankyou for shearing! chowringhee