4 green chilies (optional)
2 scoops sooji (Bombay rava)
2 tsp rice flour
2 cups sour curd
Few curry leaves
Mix curd with sooji, rice flour, chopped chilies, ginger-garlic paste, hing, curry leaves and salt. Set aside for 1 -2 hrs. Mixture should have the consistency of a regular pakodi mixture. (Semi solid) Water can be used accordingly.
Chop onions length wise. Add chopped onions to the previously made mixture. Mix thoroughly.
Heat oil in a kadai (I personally prefer a traditional concave shape kadai for maximum usage of space with less oil) and never let the oil be screaming hot! It burns the first batch.
Drop a spoon of hot oil in the mixture; this will make the fried item light. A pinch of cooking or baking soda can also be used.
Pick a hand full of batter in the hand and gently drop in smaller amounts in the oil. Keep turning back and forth so it will not burn.
Once they all turn golden yellow, it’s time to remove from the oil. Place them on paper towels so the excess oil is absorbed.