Cookbook:Maharashtrian Deep Fried Chickpea Dough Curry Snacks (Pakoda)

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

Procedure

 * 1) Combine onions and chiles. Mix in salt, and let sit 10–15 minutes.
 * 2) 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.
 * 3) 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.
 * 4) 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.
 * 5) 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.
 * 6) Serve hot with green chutney or tomato ketchup.