Onion Pakora - Fried Onion Pakoda
This Teatime favorites snack Onion Pakora/Onion Pakoda is simple and quick to make, a crispy crunchy snack. Thinly sliced onions are coated in a flour mixture and deep-fried in oil to keep them crispy for a long time.
Ingredients
Marinate for 15 - 30 Minutes
- 3 medium onions Slice the onions lengthwise, thinly sliced.
- 1 1/2 tsp kashmiri chili powder adjust to your taste
- 1/2 tsp ginger finely chopped optional
- 1 green chili finely chopped optional
- 1/2 tsp Salt adjust to your taste
- 1/4 tsp turmeric
- 1 tbsp oil
Prepare the Batter
- 1/4 tsp Asafoetida / Hing / Kaayam
- 1/4 tsp garam masala powder
- 1 sprig curry leaves optional
- Coriander leaves optional
- 2 tbsp rice flour
- 1/4 cup Besan (Chickpea flour or Kadalai maavu)
- 2 tbsp water to make just moist
- 1 tbsp hot oil
Instructions
- Slice 3 medium onions lengthwise and place them in a bowl. Add finely chopped green chilies, ginger, chilli powder, turmeric, oil, and salt to the bowl. Combine all of the ingredients thoroughly with hand. Keep it aside for 15 - 30 minutes. The onion releases its own moisture so do not add any water until you are ready for frying.
- Heat oil in a pan for deep frying, over medium high heat.
- When you're ready to fry, add besan flour, rice flour, asafoetida, garam masala , and 1 tbsp hot oil to the onion mixture and combine very well with hand. Because the onions release their own moisture you only need to sprinkle a small bit of water (1-2 tablespoons), just enough to bind them together. If we add too much water, the onion pakora will not be crispy and will taste like soft onion vada or bajji.
- Drop a small amount of onion mix into hot oi, it doesn't have to be in a uniform shape and can be of various sizes. Deep fry them in small batches over medium heat. If the oil is not hot enough it may soak more oil. If it is too hot the onion gets burned without cooking inside. Turn them as needed while cooking.
- Once it turns golden brown and crispy, remove it from the oil and place them on a paper towel to drain any excess oil.
- Serve it hot with tea. Enjoy!!
Notes
- The onion will release its own moisture so do not add any water until you are ready for frying. You can adjust the consistency of the batter coating by adding more basan flour and Rice flour.
- Do not use too much water to the batter just enough to coat the onions. If you add too much water then the pakora will not be crispy and taste more like onion vada or bhaji.
- Deep fry them over medium heat otherwise, the pakodas will take even more oil.
To change the consistency, add some besan+rice flour.