Onion pakoda Recipe
As soon as the rain arrives, a thought of onion pakoda comes with it. Crispy and spicy onion pakoda is the most favorite snack of all the time. It is a deep-fried snack which is made with corn flour, onion and salt. Be it a summer, winter or monsoon, pakodas never go out of food trend.
The taste gets even much better when they’re served with a hot cup of Masala tea. Onion pakoda is the easiest snack recipe which can be prepared within 30 minutes and is loved by almost everyone. Even if you’re a novice, you can never go wrong by choosing this onion pakoda recipe for an evening snack time.It also famous as onion pakora.
|Prep Time: 10 Mins||Cooking Time: 20 Mins||Servings: 3 to 4|
Ingredients for Onion Pakoda
- medium onions 5 to 7
- gram flour (besan) 100 grams
- green chilies 2 finely chopped
- finely chopped curry leaves 3-4
- finely chopped coriander 1 Tbsp.
- carom seeds (ajwain) 1 Tsp.
- turmeric powder 1/4 Tsp.
- garam masala 1/2 Tsp.
- Pinch of asafoetida
- Salt to taste
- Oil to fry
Process of making Onion Pakoda
Get 5 to 7 medium onions and slice them thinly.
Take finely chopped onion in a mixing bowl, add 2 finely chopped green chilies, 3-4 finely chopped curry leaves, finely chopped coriander and add 1 Tsp. carom seeds, 1/4 Tsp. turmeric powder, 1/2 Tsp. garam masala, pinch of asafoetida and salt to taste.
Mix them well, cover the bowl with lid and keep it aside for 10 to 15 minutes to let onion release the water.
Now, add 1 cup or 100 grams gram flour and mix it with onion mixture. Onions will be coated with flour.If onions are not coated well with flour batter then add water to flour as required.
In this step you’ll have to make sure batter doesn’t attain thin consistency. If the batter will be watery, pakodas will not turn crispy and absorb a lot of oil while frying.
Now in a deep pan or kadhai, heat oil till hot. To check whether the oil is ready or not, drop 2 drops of batter, if they come to the surface, oil is ready.
Take small portions of batter with spoon or hand and drop it. Make sure to drop 5-6 fritters at once.
Deep fry the pakodas till they turn crisp and golden brown. In between, keep stirring it occasionally to cook them evenly on a medium flame.
Take them out with a slotted spoon and drain the excess oil from pakodas. You can use a paper towel or tissues to absorb the excess oil from pakodas.
Repeat the above process for the remaining batter. Just make sure to drop 5-6 fritters at once to make them cook evenly.
Fry 3 to 4 green chilies in the same oil and then sprinkle some salt on them. Along with chutney, enjoy pakodas with spicy fried green chilies.
Tips and Variations
- To give it a minty flavor, you can use 3 to 4 crushed mint leaves in a batter.
- You can also use some finely chopped spring onion leaves, if available.
- With onion, use finely chopped potatoes for different flavor.
- Do not cook over a low flame, it will not make them crispy and they will absorb more oil.
- If you want them crispier, you can add 1 tbsp. corn flour while preparing pakoda batter.
- Add salt slowly. Taste the batter before frying and if needed add little salt and mix well.
This was an easiest onion pakoda recipe that anyone can make. We Indians have some kind of special binding with pakodas. Don’t you think so? Whether it’s a rainy season or you want to please your guest or want to have a family time, onion pakoda will always come to your way to rescue you from “what to make?” thought.
Onion pakoda is that one snack that tastes good and is easy to make. Also, there are many variations have come like adding chopped potatoes, spinach, corn; this is for veg lovers. Non-veg lovers can add chicken or fish piece for variation.
Eating onion pakoda needs no reason. Well, if you’re someone who counts calorie intake then you can bake the onion pakoda too. To bake, line a baking tray with foil and spread some oil. Drop 4-5 fritters of batter. Make sure to spread in a way that there are holes in batter and bake them for 20 minutes at 425 degrees F and bake them until they turn brown in color.