South Indian Onion Pakodas

Name: South Indian Onion Pakodas
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Indian, Asian
Ingredients: 1 pinch baking soda; 237 milliliters chickpea flour; 3 curry leaves; 1 inch ginger, peeled and grated; 4 green chilies, chopped; 1 teaspoons red chili powder; 2 larges red onions, finely chopped; 237 milliliters rice flour (can substitute with chick-pea flour); 4 servings salt, to taste; 4 servings vegetable oil, for deep frying

The recipe South Indian Onion Pakodas could satisfy your Indian craving in roughly 30 minutes. For 91 cents per serving, you get a side dish that serves 4. Watching your figure? This gluten free and vegan recipe has 311 calories, 10g of protein, and 4g of fat per serving. If you have baking soda, vegetable oil, onions, and a few other ingredients on hand, you can make it.

Ingredients

Servings:

1pinch

baking soda 237milliliters

chickpea flour 3

curry leaves 1inch

ginger, peeled and grated 4

green chilies, chopped 1teaspoons

red chili powder 2larges

red onions, finely chopped 237milliliters

rice flour (can substitute with chick-pea flour)4servings

salt, to taste 4servings

vegetable oil, for deep frying

Recommended wine: Gruener Veltliner, Riesling, Sparkling Rose

Gruener Veltliner, Riesling, and Sparkling rosé are my top picks for Indian. The best wine for Indian food will depending on the dish, of course, but these picks can be served chilled and have some sweetness to complement the spiciness and complex flavors of a wide variety of traditional dishes. One wine you could try is Aichenberg Premium Gruner Veltliner. It has 4.2 out of 5 stars and a bottle costs about 12 dollars.