Onion Pakoda

• 3 medium onions cut from the length • 1/4 gram flour • 1/2 rice flour (flour) • 1 tsp grated ginger • 1/2 red chilli powder • 1 pinch baking soda • finely chopped coriander • oil (for frying) • Salt to taste

• Take a chopped onion in length in a large bowl. • Put gram flour, rice flour, grated ginger, red chilli powder (if desired, add chopped green chillies), baking soda, green coriander and salt. • Mix well with 1 spoon and keep it in the side for 10-15 minutes. • Add a little water and mix well so that all the spices stick onion well. If the water needs more than the water, the pakodas will not be crunchy. • Heat oil in a strictly medium flame (see if oil is ready for frying or not, if you see it, if it comes up without changing color, oil is ready to fry) • frying pots Put the mixture in hand or a spoon of oil and put it in the oil for 3-4 times, till it becomes golden or brown. Continue shaking the beech in the middle for frying uniformly. • Remove Frying and remove it on a tissue or paper on the plate as the tissue or paper will absorb its extra oil. • Take out such pakodas from the remaining mixture. • Prepared pakodas with a paste of chutney.