INGREDIENTS
1 bunch spring onion (medium-sized), 2-3 green chillies, 3 tbsp coriander leaves, chopped, ½ tsp ginger, minced or grated, 1 tbsp lemon juice, ½ tsp red chilli powder, ¼ tsp turmeric powder, ½ tsp cumin powder, roasted (optional), ¾ cup gram flour (besan), water as required, oil for deep-frying, salt to taste
METHOD
• Wash the spring onions, cut the roots off and chop both the onions and the green stalks. Keep aside.
• Chop the green chillies, coriander leaves and ginger finely.
• In a wide bowl, mix together all the ingredients along with besan and keep aside for five minutes to allow the onions to release some water.
• Meanwhile, sprinkle 1-2 tbsp water on the besan mixture and simultaneously keep adding 1 tbsp water to maintain the consistency.
• Now heat oil in a pan and drop spoonfuls of the batter in batches. Deep-fry on medium heat until the pakodas are golden brown on both the sides.
• Remove the pakodas from the oil, drain the excess oil on an absorbent paper and serve hot with any chutney of your choice.
