Ingredients:
Besan – 250 g
Onions – 250 g, sliced thinly
Rice powder – 1 tbsp
Green chillies – 4, chopped fine
Chopped Ginger – 1 tsp
Curry leaves – 10, chopped
Chopped Coriander leaves – 1 tbsp
Pudina leaves – 10, chopped
Cashew nuts – 1 tbsp, chopped
Cloves – 3
Garlic Cloves – 4
Cinnamon – 1 inch
Oil – 1 tbsp (and for frying)
Salt
Method:
1. Crush the cloves, garlic cloves and cinnamon.
2. Take besan in a large plate (to facilitate thorough mixing) and add all ingredients (except oil for frying) and 1 tbsp of hot oil.
3. Mix well with hand (usually no water is required as moisture content of onions and oil is enough to form hard but pliable dough).
4. Heat oil and with wet fingers, take a handful of dough and slowly drop small (amla size) portions of it into hot oil.
5. Fry pakodas till golden brown in colour and remove them onto a tissue paper.
6. Serve them with any pickle or sauce.