Garam Pakodas

Ingredients

• 1 cup Gram flour (besan)
• 1 cup Rice flour
• 2 Tablespoons Ghee
• 1 pinch Cooking soda
• 1 Teaspoon Chili powder
• 3 (அ) 4 Big onion (sliced lengthwise)
• 4 Green chili (sliced lengthwise)
• as needed Salt
• 3 Tablespoons Chopped curry leaves and coriander leaves
• Oil (as needed, for frying)

Instructions

1. Sift the flours together and mix in the chili powder.
2. In a wide basin, combine the ghee and cooking soda and rub together with your fingers until well frothed.
3. Once the ghee froths up, add the sifted flour to it and rub it in until well combined.
4. Mix in the long-sliced onion, green chili, coriander, and curry leaves.
5. Heat oil in a wide pan.
6. Divide the mixed dough into 4 or 5 portions.
7. Sprinkle a little water onto the first portion and mix just until it holds together. Crumble it by hand into the hot oil and fry, letting it fall in as large, irregular pieces.
8. Once the pakoda turns golden, drain on a rack and serve hot.
9. Note: sprinkle and mix in water only right before frying each batch. Too much water will make the pakoda turn out soft.
10. Alternative method: (1) Soft Pakoda -- reduce the rice flour to 1/2 cup, and sprinkle in a bit more water for a looser mix when frying. (2) Cashew Pakoda -- leave out the onion, add only chopped cashews and coriander leaves, and fry. (3) Mint Pakoda -- crush a small piece of ginger, add a little fennel powder, then chopped mint and coriander leaves, and fry; don't add onion for this one.
11. General tip: if flours (maida, rice flour, gram flour) retain any moisture, they're more likely to spoil quickly when stored in a jar for a long time. Tucking a bay leaf into the middle of the jar lets it absorb that moisture, so the flour won't spoil as fast.