Sri Lankan Onion Pakodas
Background Info: Onion pakodas (also spelled pakoras) are a tasty Sri Lankan snack, rooted in both South Indian and Sri Lankan culinary traditions. The dish shares similarities with Indian onion pakoras, however the Sri Lankan version has its own regional twist in flavor, spice levels, and preparation.
Sri Lankan Onion Pakodas
Ingredients:
Instructions:
Prepare the onions: Slice the onions thinly and place them in a large mixing bowl. Sprinkle a pinch of salt over the onions and mix. Let them sit for about 5–10 minutes. This will help the onions release some of their moisture. Make the batter: After the onions have softened, add gram flour (chickpea flour), rice flour, cumin seeds, coriander powder, turmeric powder, chili powder, asafoetida, and the chopped green chilies. Mix well to combine. The onions should begin to release some moisture, which will help form the batter. If needed, add a small amount of water (a tablespoon at a time) to bring everything together into a sticky batter. Add fresh coriander: Stir in the fresh coriander leaves for a burst of flavor. Fry the pakodas: Heat oil in a deep pan over medium-high heat. You need enough oil to submerge the fritters. Once the oil is hot (test by dropping a small bit of batter in — it should sizzle), drop spoonfuls of the pakoda batter into the hot oil, shaping them into small fritters. Fry in batches, turning them occasionally, until they are golden brown and crispy (about 4–5 minutes). Be sure not to overcrowd the pan. Drain and serve: Remove the fritters from the oil and drain them on paper towels to remove excess oil. Serve: Serve hot with a dipping sauce like Somali Bis-Bas Sauce