Gatti Pakoda (Gatti - means dense or hard) comes from Bombat Bhojana cookbook series. He had described Pan Pakoda in that which was very interesting.. and I adapted the same with onions...Although we make these Onion pakoras (or Vengaya Pakodas) once in a while, the Gatti Pakodas were lot more dense, crunchy and had the sweet aroma of fennel and ginger coming thru. Traditionally these Pakodas are made just with gramflour / besan. Addition of onions is optional although it adds to the flavour
This goes to the final day of BM for March, where the theme was Besan in three different forms from three different cookbooks. Last 2 days saw me dishing out Besan Ladoo & Methi Kadhi. Hope you enjoyed reading the posts as much as I enjoyed cooking them and posting them for you. Do give a shot at today's pakoras. And your tea time would never be the same again :-)
Prep time : 10 mins | Cook / Fry time : 15 mins | Serves : 2
Spice level : Low-medium
Serving suggestions : Coconut Chutney or Ketchup along with a cup of tea :-)
Difficulty level : Easy
Besan / Gramflour - 1 cup
Rice Flour - 3 TBSP
Soda - a pinch
Onions - 1 large- finely minced
Green chillies- 1/2 tsp
Grated ginger - 1/2 tsp
Red Chilli powder - 1 tsp
Turmeric- 1/2 tsp
Asafoetida / Hing - a pinch
Salt - to taste
Fennel seeds / saunf - 1/2 TBSP
Coriander seeds - 1/2 TBSP
Jeera powder - 1/2 tsp
Oil - to deep fry
Sieve besan, rice flour, soda, salt, turmeric, jeera powder well.
Roast and coarsely powder saunf and coriander seeds- add to the above dry mixture and mix well
Keep oil for frying. Once moderately hot, add 1 big ladle of hot oil to the dry mixture. leave for 2 mins and with a spoon mix well.
Addition of hot oil is mandatory to get crisp pakoras.
Now add the onions, chillies, chilli powder, hing and ginger and mix well once the oil is cooled. Do not add any additional water.
The onions and salt will give it the required moisture. If only absolutely necessary, add 1-2 tsp of water. Leave the mixture for 5 mins.
Check for salt and spice. The batter should be very dense almost
Pinch out some dough and drop in the oil to see if it sizzles to the top - then the oil is ready to fry.
Make small pakoras and deep fry in medium-hot oil till they are golden brown.
Drain on absorbent paper
Enjoy hot with a cup of tea :-)