Onion Pakora

150gm rice flour
250gm gram dal flour
300gm red large onions
1 tbsp Kashmiri chilli powder/or normal chilli powder
15 dried chillies, break into 3 parts
7-8 sprigs curry leaves (use the leaves only)
2 1/2 tbsp fennel seeds (pounded coarsely)
1/4 cup hot oil
salt to taste

Enough oil to deep fry pakoras

Cut curry leaves in a smaller portion, dice the onions, peel each layer apart. In a big bowl, Mix onions, curry leaves, dried chillies, fennel seeds. Use your hand to mix the ingredients together. Squeeze the onions to extract some juice in between.This will help in combining the dry ingredients. Mix in the sieved dried ingredients in the bowl. Add in salt to taste. Mix well. Pour in some hot oil in the flour in a circular motion.Slowly combine the ingredients with some water. Do not make into a smooth dough, it must be slightly sticky to the touch (Check out the image below). Heat oil, apply a bit of oil on hand, put in small portion of dough and deep fry only golden brown. Dish out on a paper towel to drain accessed oil. Leave to cool.Store in airtight container.

Note: Throw in 2 knotted screwpine leaves into oil, once the leaves are fried, discard and then start frying any kind of snacks. This method ensures oily snacks to last longer.