Ullipakodi

Instructions

1. 1

   Prepare the Onions

   • Place the thinly sliced onions in a large mixing bowl.
   • Add salt and mix thoroughly with your hands, gently squeezing and scrunching the onions to help them release their natural moisture.
   • Set aside and let it rest for 10-15 minutes. This step is crucial for a crispy pakodi and reduces the need for extra water.
2. 2

   Form the Pakodi Mixture

   • After resting, you will notice water released from the onions.
   • To this bowl, add besan, rice flour, chopped green chilies, ginger garlic paste, ajwain, red chili powder, turmeric powder, hing, curry leaves, and coriander leaves.
   • Mix everything together thoroughly without adding any water first. The moisture from the onions should be enough to create a thick, sticky, and coarse mixture that coats the onion slices.
   • If the mixture feels excessively dry, sprinkle 1-2 tablespoons of water, just enough to bind it. Avoid making a runny batter.
3. 3

   Heat the Oil

   • Heat oil in a kadai or deep pan over medium heat. The oil should be hot but not smoking.
   • To test the temperature, drop a tiny piece of the mixture into the oil. It should sizzle and rise to the surface steadily. If it browns too quickly, the oil is too hot.
4. 4

   Fry the Ullipakodi

   • Once the oil is ready, take small, irregular portions of the onion mixture and carefully drop them into the hot oil. Do not shape them into perfect balls; the irregular shape helps them get crispier.
   • Fry in batches, ensuring not to overcrowd the pan, which can lower the oil temperature.
   • Fry for about 4-6 minutes, turning them occasionally, until they are a deep golden brown and uniformly crispy.
5. 5

   Drain and Serve

   • Using a slotted spoon, remove the fried ullipakodi from the oil.
   • Place them on a plate lined with paper towels to absorb any excess oil.
   • Serve immediately while they are hot and at their crispiest, traditionally with a cup of hot tea or coffee.