Home Snack Thool pakoda recipe | deep fried onion fritters

Thool pakoda recipe | deep fried onion fritters

by Jeyashris Kitchen
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THOOL PAKODA RECIPE
   Thool pakoda recipe| Onion Pakoda,deep fried onion fritters, made using gram flour,rice flour and onions. It is a popular snack in my home town Madurai. My dad used to but this from a shop and we all love this very much. Among all,my grandmother is  a huge fan of these thool pakodas and my athais too.I personally love to have this with curd rice  more than as  a tea time snack.

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Thool pakoda recipe

Thool pakoda recipe

Recipe Cuisine: Indian|  Recipe Category: Snack
Prep Time: 10 mins   |  Cook time: 30 mins |  serves: 4 | Author: Jeyashri
Thool pakoda | Onion Pakoda,deep fried onion fritters, made using gram flour,rice flour and onions.
Onions 2
    Gram flour | Besan | Kadalai maavu  1/2 cup
    Rice flour  1/2 cup
   Ghee | melted butter  2 tsp
   Ginger  a small piece
   Green chili  2
   Curry leaves  few
   Coriander leaves  few
   Oil  to deep fry
   Salt as needed

Method

  • Thinly slice the onions. Grate the ginger.
  • In a wide bowl, add the rice flour and besan(gram flour).
  • Using a mortar and pestle crush the green chilly.
  • Add salt, sliced onions,grated ginger, crushed green chilly, curry leaves and coriander leaves( i didn’t add) and ghee|butter. Ghee/butter gives nice crispiness to the pakoda.
  • Mix well. Keep it aside for 10 minutes.
  • The water must have oozed out from the onion and normally that moisture is enough to bind the mixture.
  • If needed add 1-2 tblsp of water.
  • Heat the oil in a pan for deep frying.
  • Sprinkle the mixture onto the oil and keep the flame medium.
  • Take out from oil once it turns golden brown and the oil sound subsides.
  • Drain in the kitchen towel and repeat for the rest of the mixture.

    

ONION PAKODA

Method

  • Thinly slice the onions. Grate the ginger.
  • In a wide bowl, add the rice flour and besan(gram flour).
IMG_5640IMG_5637
    • Using a mortar and pestle crush the green chilly.


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  • Add salt, sliced onions,grated ginger, crushed green chilly, curry leaves and coriander leaves( i didn’t add) and ghee|butter. Ghee/butter gives nice crispiness to the pakoda.
IMG_5638IMG_5641
  • Mix well. Keep it aside for 10 minutes.
  • The water must have oozed out from the onion and normally that moisture is enough to bind the mixture.
  • If needed add 1-2 tblsp of water.
IMG_5644
  • Heat the oil in a pan for deep frying.
  • Sprinkle the mixture onto the oil and keep the flame medium.
  • Take out from oil once it turns golden brown and the oil sound subsides.
IMG_5646IMG_5647
  • Drain in the kitchen towel and repeat for the rest of the mixture.
thool pakoda

Notes:

  1. Enjoy with hot filter coffee or tea. These pakoda will be very crispy even after 2-3  hours if you store in an airtight container.
  2. Adding ghee / melted butter gives crispiness to the pakoda.
  3. Crushed garlic pods can be added to get a garlic flavored thool pakoda.

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27 comments

Nalini's Kitchen August 13, 2012 - 1:47 am

Super tempting thool pakoda,I too love to have it with sambhar rice and curd rice….

Reply
sowmya's creative saga August 13, 2012 - 2:07 am

wowo..i just love this..especially goes well with some garam masala chai..drooling!!

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Premalatha Aravindhan August 13, 2012 - 2:19 am

omg its really tempting,badly craving for this now:)

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Sharmilee! :) August 13, 2012 - 2:43 am

This is so so tempting..its raining here and am craving for this right now 🙂

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APARNARAJESHKUMAR August 13, 2012 - 4:43 am

my favourite. usually i add little water to get the consistency

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Prathibha August 13, 2012 - 4:48 am

I love this gatti pakoda(wat we call)..but never heard of this combo wid curd rice.

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Sayantani August 13, 2012 - 5:03 am

never had onion pakoda like this…looks so amazing. can have huge platefuls of this with hot coffee in the evening.

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Vimitha Anand August 13, 2012 - 5:28 am

I always love this with any rice. Looks so perfect. Bookmarking dear

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Chitra August 13, 2012 - 5:45 am

Love this a lot. I too have with curd rice.. My hubby hates this , so iam not making it 🙁 U tempted me with the clicks 🙂

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Kaveri Venkatesh August 13, 2012 - 5:57 am

Tempting and mouthwatering pakodas…a favorite at home

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Shama Nagarajan August 13, 2012 - 11:17 am

drooling dear !!! rush your entries for Fast Food Event – Noodles

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Spice up the Curry August 13, 2012 - 12:52 pm

pakoda looks fantastic.

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Uma Ramanujam August 13, 2012 - 1:23 pm

Perfect recipe for this season. I too use rice and gram flour in equal quantity for making this recipe. so crisp.

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Laavanya August 13, 2012 - 3:41 pm

I make using the same method & proportions too and my husband is a big fan.. keeps asking me to make this.

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Hema August 13, 2012 - 6:26 pm

My daughter loves this, I can have this with thayir saadam also..

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Kavitha August 13, 2012 - 6:50 pm

very crispy and delicious snack…its my moms favorite….

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Veena Theagarajan August 13, 2012 - 11:51 pm

crispy and yummy snack.. I love Onion…

great-secret-of-life.blogspot.com

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suhaina aji August 14, 2012 - 1:53 am

wow…this has been my fav since childhood days..love the flavour of the fried onions very much. u r tempting me to make some..yummm…love it. nice clicks.

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Jay August 14, 2012 - 4:56 am

cant wait to try this irresistable version..thanks for sharing dear..:)
Tasty Appetite

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RAKS KITCHEN August 14, 2012 - 9:51 am

easy fata fat snack ,looks yumm and crispy!

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Sathya Sankar August 14, 2012 - 10:12 am

Love these crunchy, crispy pakodas, simply delicious!

Appetite Treats

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Unknown August 16, 2012 - 4:59 am

Ha! I can see the coffee tumbler is empty in your props! 🙂

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admin August 16, 2012 - 5:56 am

Yes that is very visible.

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PT August 16, 2012 - 9:27 am

i love it 🙂

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mullaimadavan February 5, 2014 - 1:55 pm

Yummy recipe Jeya, luv it!

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Meana Ram June 3, 2017 - 12:28 pm

Hi… I tried this recipe today. was it meant to be tool only… it was almost like a crumble. I added a bit more water and finished the remaining batch. please let me if something went wrong – Saraswathi

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jeyashri suresh June 6, 2017 - 7:19 am

Yes it will be thool only.

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