I love pakodas. But I am not interested to buy it from shops. At shops they use large quantity of oil at one go and keep adding fresh oil to the existing oil which is really not good.
Technically speaking from a Food Technology side: When oil is used for deep frying, the moisture from the food goes to the oil The oil contains moisture in it now. Again stored under light (I mean in shops they keep it in the kadai itself) fresh oil added to it again and again to make up the quantity causing rancidity due to moisture and oxidative rancidity due to exposing oil to atmospheric oxygen (during storage). I shall do a post for this "Fat and Oil" separately. Hence eating deep fried food is not safe.
Onion - 2
Besan- 10 tbsp
Chilly powder - 1 tbsp
Salt- as per taste
Baking soda- 1/2 tsp
Oil- for deep frying
Water- 1 cup (200 ml)
In a bowl place besan, chilly powder, salt and baking soda.
Roughly chop peeled and washed onions.
Add onions to this bowl where all other dry ingredients are placed.
Add water little by little to make a thick mass. (Refer pic)
Heat oil in a kadai.
Put the onion battered to the oil and fry till completely crisp.
Serve hot with Red Chilly Chutney.