Onion Pakoda Recipe | Onion Pakora Recipe
Onion Pakoda is a tasty and popular snack made by frying sliced onions along with gram flour, herbs and spices. Onion Pakoda is very easy, quick to prepare and perfect to serve with a cup of tea. Onion Pakoda Recipe with the tip of making it crisp & less oily is explained in this post with step by step pictures and video.
Servings2
Ingredients
- 2 medium sized big onion
- ½ cup besan flour
- ¼ cup rice flour
- ½ teaspoon red chilli powder
- ½ teaspoon fennel seeds powder
- ⅛ teaspoon hing
- 1 green chili (roughly chopped)
- ¼ cup mint leaves (loosely packed)
- a small sprig curry leaves
- 1 teaspoon hot oil
- salt to taste
- oil to deep fry
- water as needed
Instructions
- First take 2 medium sized onions.
- Remove the skin and discard it.
- Cut each onion into 2 like this.
- Remove the white part.
- This white part should be discarded. Repeat to finish.
- Now start slicing each half.
- Slice them thin as uniform as possible.
- Separate the layers. Now fried onion is ready.
- To a mixing bowl add 2 onion sliced along with ½ cup besan flour, ¼ cup rice flour, ¼ cup mint leaves, a small sprig curry leaves, 1 green chili, salt to taste, ½ teaspoon red chili powder, ⅛ teaspoon hing and ½ teaspoon fennel seeds powder.
- Mix this well first.
- Add 1 teaspoon hot oil. Adding hot oil adds extra crispness to the pakodas.
- Sprinkle water little by little and start mixing. Do not apply pressure while mixing as the water from onions will start leaving out making the mixture watery.
- Do not add more water just sprinkle and mix. It should be thick like shown and not like a batter.
- Heat oil in a kadai - pinch and add the mixture in batches. Do not overcrowd.
- For the first few seconds allow it to fry undisturbed. Once it starts to turn golden flip over.
- Deep fry in medium flame. Flip over and fry evenly.
- Fry until it is reddish brown as shown in the picture below.
- Drain oil and remove using a perforated ladle.
- Repeat to finish. Finally switch off and add a small sprig curry leaves.
- Drain and remove the curry leaves.
- Add the curry leaves to the fried pakodas.
- Enjoy crispy and crunchy onion pakoda with tea...yumm!!
Video
Notes
- Onion - Cut into then separate the layers. Onion will let out water so mix it well then add water little by little.
- Preparing - Do not add more water just sprinkle little by little mix and then add if needed. Add water just for binding. Adding hot oil adds more crispness so do not miss it.
- Frying - Do not overcrowd while adding to hot oil, just make clusters and add it roughly.
- Leftover batter - If you have leftover mixture or you make vegetable pakoras with chopped cabbage, beet, cauliflower and mixed veggies.
- Other vegetables - You can make pakoras replacing onion with cashews, spinach, paneer, beetroot, cabbage, capsicum and mixed veggies.
- Spices - You can add spices of your choice based on your preferences - garam masala powder, turmeric powder, coriander powder, ginger garlic paste, ajwain, hing and cumin seeds.
Nutrition Facts
Onion Pakoda Recipe | Onion Pakora Recipe
Amount Per Serving (75 g)
Calories 358
Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 1g6%
Trans Fat 0.1g
Polyunsaturated Fat 5g
Monounsaturated Fat 9g
Sodium 1972mg86%
Potassium 484mg14%
Carbohydrates 46g15%
Fiber 7g29%
Sugar 8g9%
Protein 10g20%
Vitamin A 780IU16%
Vitamin C 210mg255%
Calcium 107mg11%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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