Onion Aralu Sandige Recipe: Make Onion Fritters

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Fritters are common starters in the Indian cuisine (particularly south India). Today we would like to share a crispy puffed and flattened rice with onion recipe, sundried and made into spicy fritters. Even till this day, women in the Indian villages sundry the sandiges in summer and store it in containers for years, deep fry them into tasty fritters. Take a look at how to go about with the making of the delicious and crunchy Onion Aralu Sandige Recipe.

Onion Aralu Sandige Recipe (Rice & Onion Fritters) -

Ingredients:

1. 5 Kgs Aralu or according to the requirement (Aralu is a variety of puffed Rice)
2. 1/2 kg Tapioca pearls (soaked in water overnight)
3. 1 Kg Ash Gourd (deseed and peeled)
4. 1 kg Onions
5. 1/2 Kg Green Chilies
6. 1 cup Jeera
7. ' of Asafoetida (optional)
8. Salt as per taste

Aralu Sandige Preparation:

1. To clean, soak Aralu and drain all the excess water by squeezing it in a clean cloth.

2. Coarsely grind Green Chilies, Ash Gourd and Onions.

3. In a vessel, add the damp aralu, soaked tapioca pearls (for binding), ground mixture, salt, jeera and asafoetida. Bring the mixture to boil.

4. Once the mixture is boiling, remove the vessel from flame and leave aside to cool.

5. Make small balls and sun dry them for nearly three days. Carefully remove and store the aralu sandige in air tight containers.

Dried onion aralu sandiges (onion fritters) can be deep fried anytime and taste really good with any type of dish.