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To make the perfect Onion Pakoda using the Indus Valley cast iron deep kadai, follow these steps:
- 2 onions, chopped
- 150 grams gram flour (besan)
- 75 grams rice flour
- 1 teaspoon Kashmiri chili powder
- 1 teaspoon fennel seeds
- 10 cashew nuts
- 1/2 teaspoon asafoetida powder
- 1 pinch baking soda
- 3 sprigs of curry leaves, chopped
- 2 green chilies, mashed
- 5 garlic cloves, mashed
- Salt to taste
- 2 tablespoons oil
- Splash of water
In a mixing bowl, combine the chopped onions, gram flour, rice flour, Kashmiri chili powder, fennel seeds, cashew nuts, asafoetida powder, baking soda, curry leaves, green chilies, garlic cloves, and salt.
Mix all the ingredients well until they are evenly combined.
Drizzle the oil over the mixture and mix it in.
Gradually add a splash of water while mixing to make a thick batter.
Ensure that the batter is thick enough to coat the onion slices but not too runny.
Heat the Indus Valley cast iron deep kadai on medium heat and add enough oil for deep frying.
Once the oil is hot, drop spoonfuls of the onion pakoda batter into the hot oil.
You can shape the pakodas into small round fritters or irregular shapes as desired.
Fry the pakodas until they turn golden brown and crispy.
Flip them occasionally to ensure even frying.
Once the pakodas are cooked, remove them from the kadai using a slotted spoon and drain the excess oil on a paper towel.
Repeat the process with the remaining batter until all the pakodas are fried.
Serve the hot and crispy onion pakodas with a cup of hot tea or your preferred beverage.
Enjoy the delicious and flavorful onion pakodas in the cool monsoon weather using the Indus Valley cast iron deep kadai!