Recipe For Rainy Season- Pyaz Pakoda With Red Chilli Garlic Chutney

As the monsoon season sets in, it ushers in an enchanting ambiance that tempts us to savor delightful comfort foods. Amidst an array of savory treats, Pyaz Pakoda with Red Chilli Garlic Chutney takes center stage as the quintessential monsoon delight. This timeless combination of crispy onion fritters paired with a tangy and spicy chutney is a beloved favorite among food enthusiasts when the rains descend. As raindrops create a rhythmic symphony outside, the tantalizing aroma of these deep-fried delights fills the air, offering the perfect setting for a cozy culinary experience. In this article, we delve into the captivating world of Pyaz Pakoda with Red Chilli Garlic Chutney, exploring its preparation and the joy it brings during this enchanting time of the year.

Preparation and Cooking Time:
Approximately 30 minutes

Pyaz Pakoda Recipe:

Ingredients

2 large onions, thinly sliced
1 cup chickpea flour (besan)
2 tablespoons rice flour
1 teaspoon red chili powder
1/2 teaspoon turmeric powder
1/2 teaspoon cumin seeds
A pinch of asafoetida (hing)
Salt to taste
Water (as needed)
Oil for deep frying

Method

- In a mixing bowl, combine the sliced onions, chickpea flour, rice flour, red chili powder, turmeric powder, cumin seeds, asafoetida, and salt. Mix well until the onions are coated evenly with the flour and spices.

- Gradually add water to the mixture while stirring continuously, to form a thick, smooth batter. The batter should coat the back of a spoon without dripping.

- Heat oil in a deep frying pan over medium heat. To check if the oil is ready, drop a small amount of batter into the oil - if it rises to the surface immediately, the oil is hot enough.

- Carefully drop spoonfuls of the batter into the hot oil, ensuring not to overcrowd the pan. Fry the pakodas in batches until they turn golden brown and crispy.

Remove the pakodas from the oil using a slotted spoon and place them on a plate lined with paper towels to absorb excess oil.

Red Chilli Garlic Chutney Recipe:

Ingredients

6-8 dried red chilies (soaked in water for 15 minutes)
4-5 garlic cloves
1 tablespoon tamarind pulp
Salt to taste
Water (as needed)

Method

- In a blender or food processor, combine the soaked red chilies, garlic cloves, tamarind pulp, and salt.

- Blend the ingredients until you achieve a smooth chutney-like consistency. Add a little water if necessary to help with the blending process.

- Transfer the chutney to a serving bowl.

Serve:

Arrange the piping hot Pyaz Pakodas on a plate, and serve alongside the tangy Red Chilli Garlic Chutney for a burst of flavors in every bite.