THOOL PAKODA RECIPE | DEEP FRIED ONION FRITTERS

   Thool pakoda recipe| Onion Pakoda,deep fried onion fritters, made using gram flour,rice flour and onions. It is a popular snack in my home town Madurai. My dad used to but this from a shop and we all love this very much. Among all,my grandmother is  a huge fan of these thool pakodas and my athais too.I personally love to have this with curd rice  more than as  a tea time snack.

Check out

• Mixed veg pakoda
• Spring onion pakora 

Thool pakoda recipe

Recipe Cuisine: Indian|  Recipe Category: Snack
Prep Time: 10 mins   |  Cook time: 30 mins |  serves: 4 | Author: Jeyashri 
Thool pakoda | Onion Pakoda,deep fried onion fritters, made using gram flour,rice flour and onions.
Onions 2
    Gram flour | Besan | Kadalai maavu  1/2 cup
    Rice flour  1/2 cup
   Ghee | melted butter  2 tsp
   Ginger  a small piece
   Green chili  2
   Curry leaves  few
   Coriander leaves  few
   Oil  to deep fry
   Salt as needed

Method

• Thinly slice the onions. Grate the ginger.
• In a wide bowl, add the rice flour and besan(gram flour). 
• Using a mortar and pestle crush the green chilly.
• Add salt, sliced onions,grated ginger, crushed green chilly, curry leaves and coriander leaves( i didn’t add) and ghee|butter. Ghee/butter gives nice crispiness to the pakoda.
• Mix well. Keep it aside for 10 minutes.
• The water must have oozed out from the onion and normally that moisture is enough to bind the mixture.
• If needed add 1-2 tblsp of water.
• Heat the oil in a pan for deep frying.
• Sprinkle the mixture onto the oil and keep the flame medium.
• Take out from oil once it turns golden brown and the oil sound subsides.
• Drain in the kitchen towel and repeat for the rest of the mixture.  

    

Method

• Thinly slice the onions. Grate the ginger.
• In a wide bowl, add the rice flour and besan(gram flour). 

• Using a mortar and pestle crush the green chilly.


• Add salt, sliced onions,grated ginger, crushed green chilly, curry leaves and coriander leaves( i didn’t add) and ghee|butter. Ghee/butter gives nice crispiness to the pakoda.

• Mix well. Keep it aside for 10 minutes.
• The water must have oozed out from the onion and normally that moisture is enough to bind the mixture.
• If needed add 1-2 tblsp of water.

• Heat the oil in a pan for deep frying.
• Sprinkle the mixture onto the oil and keep the flame medium.
• Take out from oil once it turns golden brown and the oil sound subsides.

• Drain in the kitchen towel and repeat for the rest of the mixture.

Notes:

1. Enjoy with hot filter coffee or tea. These pakoda will be very crispy even after 2-3  hours if you store in an airtight container.
2. Adding ghee / melted butter gives crispiness to the pakoda.
3. Crushed garlic pods can be added to get a garlic flavored thool pakoda.