4 Serves
25 Mins
Thinly slice the yellow onions and place them in a large mixing bowl. Add the green chilies, salt, and a splash of water to draw out moisture.
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Vitamin K
35 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
1 mg / 1.7 mgFolate
150 µg / 400 µgCalcium
56 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
72 mg / 420 mgPhosphorus
165 mg / 1,250 mgPotassium
480 mg / 4,700 mgSodium
611 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
3 µg / 55 µgFiber
6 g / 28 gSugar
3 g / 50 gSaturated Fat
2 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
29 gAlcohol
0 g
Add the chickpea flour and corn flour to the bowl, mixing thoroughly until the onions are evenly coated in a thick, sticky batter.
Heat the cooking oil in a deep-frying pot to 175°C. Carefully drop spoonfuls of the onion mixture into the hot oil.
Fry the pakodas until they are golden brown and crispy, then remove them with a slotted spoon and drain on paper towels before serving.
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