Maharashtrian Deep Fried Chickpea Dough Curry Snacks (Pakoda)
Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Salt | 1 tsp (6g) | 0 |
| Coriander | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 5–6 onions , peeled and sliced thin
- 2–3 green chiles , washed and finely diced
- Salt
- ½ tsp turmeric powder
- ½ tsp chile powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- Gram flour
- Oil
Directions
Combine onions and chiles. Mix in salt, and let sit 10–15 minutes.
Mix in turmeric, chili powder, cumin, and coriander. By this time the onion mix should be moist due to added salt and spices. If a moister mix is required, allow to stand another 5 minutes.
Start adding gram flour to the onion mix a little at a time. The mixture should not be dry. Add the flour just to absorb the moistness. You should end up with a somewhat sticky mixture.
Heat sufficient oil in a wok or frying pan . Once heated sufficiently, carefully take around 2–3 tbsp of hot oil and add to the onion and gram flour mix. Mix well.
Drop a few small to medium chunks of dough at a time in the medium hot oil. Fry until it gets a golden brown colour. If you have used 4–5 large onions and a medium wok you are likely to need 3–4 batches of frying to finish the mixture.
Serve hot with green chutney or tomato ketchup.