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Main Course

Spicy Onion Pakkoda

Straightforward Kerala cooking — good ingredients treated well, spiced with confidence, and served without pretence. The kind of food that tastes like someone's kitchen, not a restaurant.

Ingredientsfor 5 servings

2 cup Gram flour Kadala mavu
1 cup Rice flour
2 nos Onion chopped/sliced
3 nos Green chillies — chopped
1/2 tsp Chilly powder
Asafoetida A pinch (Kayam)
1 tsp Baking powder
Salt, to taste
1/2 cup Coriander leaves
Curry leaves, a few
Oil, to taste
Water, to taste

Preparation

Step 1
For preparing spicy onion pakkoda, first mix gram flour, rice flour and required salt in a bowl.
Step 2
Add baking powder, onion, green chillies, chilly powder, asafoetida, curry leaves and coriander leaves.
Step 3
Add little water(Do not make it as a batter) Give it a stir now and then and make a thick mixture.
Step 4
Heat the oil in kadai, when hot, add the mixture little(less than a lemon size) by hand or use a tsp to pour.
Step 5
When it becomes dark brown in color, take it off the heat and place it in a tissue paper to absorb the oil.
Step 6
Spicy onion pakkoda is ready. Serve hot at tea time.

Tip

When the recipe says "medium heat," it means medium. Kerala cooking is not about high-flame drama — most of the work happens at a patient, steady temperature.

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Main Course

Spicy Onion Pakkoda

Straightforward Kerala cooking — good ingredients treated well, spiced with confidence, and served without pretence. The kind of food that tastes like someone's kitchen, not a restaurant.

Ingredientsfor 5 servings

2 cup Gram flour Kadala mavu
1 cup Rice flour
2 nos Onion chopped/sliced
3 nos Green chillies — chopped
1/2 tsp Chilly powder
Asafoetida A pinch (Kayam)
1 tsp Baking powder
Salt, to taste
1/2 cup Coriander leaves
Curry leaves, a few
Oil, to taste
Water, to taste

Preparation

Step 1
For preparing spicy onion pakkoda, first mix gram flour, rice flour and required salt in a bowl.
Step 2
Add baking powder, onion, green chillies, chilly powder, asafoetida, curry leaves and coriander leaves.
Step 3
Add little water(Do not make it as a batter) Give it a stir now and then and make a thick mixture.
Step 4
Heat the oil in kadai, when hot, add the mixture little(less than a lemon size) by hand or use a tsp to pour.
Step 5
When it becomes dark brown in color, take it off the heat and place it in a tissue paper to absorb the oil.
Step 6
Spicy onion pakkoda is ready. Serve hot at tea time.

Tip

When the recipe says "medium heat," it means medium. Kerala cooking is not about high-flame drama — most of the work happens at a patient, steady temperature.