Sunday, February 2, 2014

You say Pakoda, I say Bakoda

Bakoda is a nice crispy snack and pretty easy to make. It makes a great appetizer.
My mom would make all kinds of Bakodas. Coriander Bakoda, Mint bakoda, Cashew Bakoda and ofcourse, the famous onion Bakoda. 

Today I have used onions, a bit of methi, a bit of coriander and some cashews.

For about 8 to 10 servings you need:
Chopped onions - 4 cups
Salt- 1.5 tsp (I use sea salt in my cocking, pls adjust the salt measurements according to the salt u use)

First chop the onions and add the salt and mix it well and keep it aside for 10 mins. You will see that the onions let out water because of the salt.

In the mean while, keep the oil on the stove on a medium high flame. 

Now add 
1 and 1/2 cups of gram flour
1 and 1/12 cups of rice flour
1 tsp of turmeric powder
1 tsp of chili powder
6 or 7 green chilies chopped
* I added a handful of chopped coriander leaves and methi leaves, this is optional
2 strands of fresh curry leaves
2 tsp of ghee

Mix everything well. Do not add any extra water, keep mixing it and u will see that it becomes a thick paste like dough. 

Check if the oil is ready by adding a small ball of the dough to it. It should come up and start to get golden brown in color. 

Once u see that it's ready, pinch the dough on to the oil. Bakodas should be shapeless and that's how they get crispy.