Crispy Onion Pakoda is one of the most favorite Indian snacks during Monsoons or Winter days. These fritters taste even better when served with some delicious Indian Chutneys.
Onion Pakoda or Onion Pakora is a very popular Indian fritter recipe that is a Monsoon favorite in almost every Indian home.
Crispy from outside and soft from inside, these pakoras are an all-time favorite at home, when served with some tangy spicy Green Chutney.
Thinly sliced onions dipped in a spiced besan or gram flour batter and then deep-fried, the mere thought about the same is making me hungry right now. These are perfect for your tea parties, get together snacks, monsoon snacks, or even for a game or movie night.
Main Ingredients required:-
Onions – Every household has their own way of making Onion pakoras. Some chop them in rounds, but I like to slice them thin. In this way, they turn out nice and crispy.
Gram Flour batter – For the batter, besan is mixed with rice flour and oil. Rice flour makes the Pakoras more crispy.
Oil – To deep fry the Pakoras.
Other Ingredients – Thinly sliced onions are mixed with some more ingredients such as salt, red chili powder, ginger, coriander, green chili, and hing to add more flavor. These ingredients make these Pakoras spicy and delicious.
Ingredients for onion Pakoda:-
- 2-3 Onions
- 2 tsp Salt
- 1 tsp Red Chilli Powder
- 2 tsp Ginger (finely chopped)
- two tsp Coriander Leaves (finely chopped)
- 2 tsp Green Chillies (finely chopped)
- ¼ tsp Hing
- 1 cup Besan
- 2 tbsp Rice Flour
- 2 tbsp Oil
- ⅛ tsp Turmeric Powder
- 1 pinch Baking Soda
- Oil (as required, for frying)
- 1 tsp Chaat Masala Powder
- Peel the onions and slice then into thin slices.
- Mix sliced onion, salt, red chilli powder, ginger, coriander, green chilli and hing in a bowl.
- Mash well using your hands.
- Keep aside for 10 minutes.
- Add besan, rice flour and oil and mix well.
- Add turmeric powder, baking soda and 2-3 tbsp water and mix well to make a thick pakoda batter.
- Heat oil for frying in a pan.
- Once the oil is hot, adjust the heat to medium.
- Drop small pakodas in the hot oil and fry until the pakoda are golden brown and crisp.
- Drain on a plate lined with kitchen towel.
- Sprinkle chaat masala on top and serve immediately.