Methati Pakodi

4 large Onions
10 - 12 Green Chilies -Optional
1 tsp Ginger-Garlic-Chili paste
2 scoops Besan - Senaga pindi
1 tsp Rice flour
2 tsp Curd
Few curry leaves
Cashew nuts

Chop onions into small pieces. Add chili-ginger-garlic paste, salt and let it sit with a closed lid for 7-10 min. Onions sweat out water and excess water is not required to mix the flours. Also the pakodi will absorb less oil.

Add besan, rice flour, curry leaves, a pinch of turmeric(optional), 1/2 tsp red chili powder, cashew nuts and mix with 2 tsp of thick curd thoroughly. Chopped green chilies can be added for spicy lovers!

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(gullaga). A pinch of cooking or baking soda can also be used.

Take hand full of batter and gently drop by small amounts in the oil. Wait for 2 minutes before the batch hardens and then turn back and forth so that they will not burn.

Fry till they all turn into golden yellow, remove from the oil. Place them on paper towels so the excess oil is absorbed.

These are sponge, soft pakodi that are very soft, crispy and tasty. Might wonder if I am contradicting myself, yes crispy on the outside and sponge/soft like inside. Serve with ketchup of choice of mint or coriander chutney. Plain tastes just fine too. Enjoy with a hot cup of tea.