Onion Pakoda Recipe

Onion pakoda are usually served with some fried salted green chilies and a green chutney or sweet chutney. this whole combo is also served with the Indian chai. It is spiced with red chili powder and ajwain. later the coated onion slices are deep fried in batches till it gets crisp golden brown.

These are easy to prepare when you have a sudden guest or friend at home and you want to make them feel special. These make a good tea time snack, especially during the cold winters. Sharing the perfect crispy onion pakoda recipe that will surely rob your heart.

Try using fresh ours, do not use stale besan that is smelly or bitter in taste. Onion pakora can also be prepared with corn our or wheat our or a mixture of both and the results vary from what is seen in the pictures. But they are a good option to those who would like to avoid chickpea our (besan).

#Serving Suggestion:  Serve them hot as a delectable snack with green chutney or tomato ketchup or with a cup of tea or coffee in the evening. 

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5 from 3 votes

ONION PAKODA RECIPE

Course Snacks
Cuisine Indian
Keyword onion pakoda
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2 servings
Author Achala

Ingredients

  • 2 cup thinly sliced onion
  • 1 cup gram flour (besan)
  • 2 tbsp rice flour
  • 2 green chilies finely chopped
  • 2 tbsp coriander leaves finely chopped
  • 1 tsp carom seeds (ajwain)
  • 1/4 tsp red chili powder
  • 1/4 tsp garam masala powder
  • 1/8 tsp turmeric powder
  • Salt to taste
  • Water as required
  • Oil for deep frying

Instructions

making onion pakoda batter:

  • Collect all the required ingredients.
  • Slice the onions thinly and take them in a mixing bowl.
  • Also, add green chilies and coriander leaves.
  • Add the spices – carom seeds, turmeric powder, asafoetida, red chili powder, garam masala, and salt.
  • Combine well making sure mix everything well.
  • Now add gram flour and rice flour.
  • Add water little by little (approx. 1/4 cup) and mix all the ingredients such that sliced onion is coated well with flour batter. Do not add more water unless required.
  • The onion pakoda batter is ready to be fried.

frying onion pakoda:

  • Heat oil in a deep pan over medium flame.
  • Take small portion of the mixture in the hand and gently drop 10-12 small fritters. Depending on the size of the kadai or pan, you can add less or more. Just make sure you don’t overcrowd the onion pakodas while frying.
  • When the pakodas are a bit cooked, turn over with a slotted spoon and continue to fry.
  • Keep stirring occasionally in between so that they cook evenly and keep heat/flame to medium.
  • Fry the onion pakodas, till they look crisp and golden.
  • Take them out using the slotted spoon and drain excess oil.
  • Drain onion pakodas on kitchen paper towels for excess oil to be absorbed.
  • Repeat the process for remaining batter and deep-fry in batches. Do not overcrowd the oil with onion fritters, this will help them cook evenly.
  • Serve onion pakoda with coriander chutney or tomato sauce.

Notes

  • If you want to prepare pakoda once and enjoy over 1-2 days then do not add any water while preparing the batter.
  • Do not fry them over a low flame, it will make them soggy and absorb too much oil.
  • For variation, add finely chopped potato in step-2 while preparing the batter.
  • Avoid adding too much water as the pakoda may not turn crispy.
  • Add corn flour in place of rice flour to make pakoda more crispy.
  • Add mint and more coriander leaves to make more flavor full pakoda.
  • You can also bake them but the taste will be different than the fried onion pakoda.
  • the onions have to be sliced thinly and not thickly as thin slices will get cooked faster than thick slices. if the slices are thick, then while frying the chickpea flour or besan gets cooked but the onion slices remain half cooked.
  • In the batter, you can also add 1 or 2 teaspoons of oil. this makes the onion pakoda crisp and it absorbs less oil while frying.
  • The temperature of the oil has to be correct while frying. the oil should not be too hot or cold. if it is hot, then the outside of the onion pakoda will get fried but the inside will be undercooked. if it is not hot, then the onion pakoda will absorb oil while frying and will be too oil-laden once fried.

How to Make onion pakoda (Step by step instructions with photos) :

making onion pakoda batter:

1.Collect all the required ingredients.

2. Slice the onions thinly and take them in a mixing bowl.

3. Also, add green chilies and coriander leaves.

4. Add the spices – carom seeds, turmeric powder, asafoetida, red chili powder, garam masala and salt.

5. Combine well making sure mix everything well.

6. Now add gram flour and rice flour.

7. Add water little by little (approx. 1/4 cup) and mix all the ingredients such that sliced onion is coated well with flour batter. Do not add more water unless required.

8. The onion pakoda batter is ready to be fried.

frying onion pakoda:

1.Heat oil in a deep pan over medium flame.

2. Take a small portion of mixture in the hand and gently drop 10-12 small fritters. Depending on the size of the kadai or pan, you can add less or more. Just make sure you don’t overcrowd the onion pakodas while frying.

3. When the pakodas are a bit cooked, turn over with a slotted spoon and continue to fry.

4. Keep stirring occasionally in between so that they cook evenly and keep heat/flame to medium.

5. Fry the onion pakodas, till they look crisp and golden.

6. Take them out using slotted spoon and drain excess oil.

7. Drain onion pakodas on kitchen paper towels for excess oil to be absorbed.

8. Repeat the process for remaining batter and deep-fry in batches. Do not overcrowd the oil with onion fritters, this will help them cook evenly.

9. Serve onion pakoda with coriander chutney or tomato sauce.

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