Before we delve into the rice flour-free version, let's briefly go over the traditional Onion Pakoda recipe, which includes rice flour:
Ingredients:
- 2 large onions, thinly sliced
- 1 cup chickpea flour (besan)
- 2 tablespoons rice flour
- 1 teaspoon ginger-garlic paste
- 1-2 green chilies, finely chopped
- 1/2 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon garam masala
- A pinch of asafoetida (hing)
- Fresh coriander leaves, chopped
- Curry leaves, a few
- Salt to taste
- Water (as needed)
- Oil (for deep frying)
Instructions:
In a mixing bowl, combine chickpea flour, rice flour, ginger-garlic paste, green chilies, red chili powder, turmeric powder, garam masala, asafoetida, chopped coriander leaves, curry leaves, and salt.
Gradually add water to the dry ingredients and mix well until you achieve a smooth and thick batter consistency.
Add the thinly sliced onions to the batter and mix until they are evenly coated.
Heat oil in a deep frying pan on medium heat. Once the oil is hot, carefully drop spoonfuls of the onion-batter mixture into the oil.
Fry the pakodas until they turn golden brown and crispy. Remove them from the oil and place them on absorbent paper to get rid of excess oil.
Serve hot with chutney or sauce of your choice.
The Rice Flour Alternative
For those looking to avoid rice flour, we have an excellent alternative that maintains the delectable taste and texture of Onion Pakoda. We will replace the rice flour with cornstarch, which provides the desired crispiness without compromising the flavor.
Ingredients:
- 2 large onions, thinly sliced
- 1 cup chickpea flour (besan)
- 2 tablespoons cornstarch
- 1 teaspoon ginger-garlic paste
- 1-2 green chilies, finely chopped
- 1/2 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon garam masala
- A pinch of asafoetida (hing)
- Fresh coriander leaves, chopped
- Curry leaves, a few
- Salt to taste
- Water (as needed)
- Oil (for deep frying)
Instructions:
Follow the same instructions as the traditional recipe mentioned above, but replace the rice flour with cornstarch. The rest of the ingredients and the method remain the same.
Whether you choose the traditional recipe with rice flour or the rice flour alternative with cornstarch, you can still enjoy the delightful taste of Onion Pakoda. Both versions offer a delectable blend of crispy onions and aromatic spices that will surely tantalize your taste buds.
Feel free to experiment with the spice levels and adjust them according to your preference. Whichever recipe you decide to try, make sure to savor the pakodas while they are hot and crispy for the best experience. Enjoy your cooking and indulge in this delightful Indian snack!
