Crispy Onion Pakoda, also known as Onion Bhajji or Onion Fritters, is a beloved Indian snack that is perfect for rainy days or as an appetizer during gatherings.
These deep-fried delights are made with thinly sliced onions coated in a spiced gram flour batter, resulting in a crunchy texture and a burst of flavors.
Onion Pakodas are known for their irresistible aroma and are enjoyed across India for their crispy exterior and soft, flavorful interiors.
They are quick and easy to prepare, making them a popular choice for tea-time snacks or as a comforting treat on a gloomy day.
Key Takeaways:
- Crispy Onion Pakodas, also known as Onion Bhajji or Onion Fritters, are a popular Indian snack enjoyed during rainy days or as an appetizer.
- They are made with thinly sliced onions coated in a spiced gram flour batter, resulting in a crunchy texture and burst of flavors.
- Crispy Onion Pakodas have a crispy exterior and soft, flavorful interiors, offering a delightful textural contrast.
- They are quick and easy to prepare, making them a popular choice for tea-time snacks or as a comforting treat.
- Serve Crispy Onion Pakodas with accompaniments like puffed rice, mint chutney, tamarind chutney, tomato ketchup, masala chai, pickles, or a fresh salad to enhance the snacking experience.
The Ingredients:
- Chopped Onions – 400 gms
- Chickpea flour – 150 gms
- Rice flour – 50 gms
- Chopped green chili – 1 tablespoon
- Turmeric powder – ½ tablespoon
- Kashmiri red chili powder – 1 tablespoon
- Salt to taste
- Refined oil
How to Make Crispy Onion Pakoda (Stepwise Images)?
1. Add a little bit of salt to the onion. Mix well.
2. Add green chilis, turmeric powder, chilli powder, chickpea flour and rice flour. Mix well.
3. Add oil in the wok. Scoop a spoonful of onion batter and drop it into the hot oil. Add them one by one and make sure not to fry a larger number of them at a time.
4. Turn the flame low when deep frying.
Once one side of the pakoras turns golden brown, flip them over and fry the other side. The entire process will not take more than 3-4 minutes.
5. Once done, take them out on a paper towel spread over a plate.
6. Serve them hot with muri (puffed rice) and green chili. A cup of tea will make a perfect day.
Pro Tips for Making Crispy Onion Pakoda
To help you achieve perfectly crispy Onion Pakodas, here are some pro tips to keep in mind:
Thinly slice the onions: Slice the onions thinly to ensure even cooking and a better texture. Thick onion slices may result in unevenly cooked pakodas.
Consistency of the batter: The batter should be thick enough to coat the onions well but not too runny. Add water gradually to achieve the desired consistency, as a thin batter can lead to soggy pakodas.
Use a combination of flours: Adding rice flour along with gram flour (besan) helps in achieving a crispy texture. The rice flour adds a lightness to the pakodas and enhances the crunchiness.
Resting the batter: Allow the batter to rest for 10-15 minutes before frying. This resting time helps the flours absorb the flavors and moisture from the onions, resulting in a better texture and taste.
Hot oil for frying: Make sure the oil is adequately heated before adding the pakodas. The oil should be hot but not smoking. If the oil is not hot enough, the pakodas may absorb more oil and turn greasy.
Fry in small batches: Fry the pakodas in small batches to maintain the oil temperature and ensure even cooking. Overcrowding the pan can result in unevenly cooked pakodas.
Fry on medium heat: Fry the pakodas on medium heat to achieve a crispy exterior while ensuring the onions cook through. This will help prevent the pakodas from becoming dark brown too quickly.
Drain excess oil: Once the pakodas are fried to a golden brown color, use a slotted spoon to remove them from the oil. Place them on a kitchen paper towel to absorb any excess oil.
Serve immediately: Onion Pakodas are best enjoyed when they are hot and crispy. Serve them immediately after frying for the ultimate taste and texture.
With these pro tips, you’ll be able to make delicious and crispy Onion Pakodas that will be a hit with your friends and family. Enjoy!
What to Serve with Crispy Onion Pakoda?
Crispy Onion Pakodas are commonly served as a standalone snack or appetizer, but they can also be enjoyed with various accompaniments. Here are some popular options to serve with Crispy Onion Pakodas:
Mint Chutney: Mint chutney is a classic accompaniment for Indian snacks. Its fresh and tangy flavors complement the crispy pakodas perfectly. You can make it by blending fresh mint leaves, coriander, green chilies, ginger, garlic, lemon juice, and salt.
Tamarind Chutney: Tamarind chutney adds a sweet and tangy element to the pakodas. It can be made by simmering tamarind pulp with jaggery, dates, spices, and water until it thickens. The rich and tangy flavors of the chutney pair well with the crispy pakodas.
Tomato Ketchup: Tomato ketchup is a simple and familiar condiment that goes well with pakodas. Its sweet and tangy flavor adds a touch of familiarity and complements the savory taste of the pakodas.
Masala Chai: Crispy Onion Pakodas are often enjoyed with a piping hot cup of masala chai (spiced tea). The combination of the savory pakodas with the aromatic and mildly spiced tea creates a delightful balance of flavors.
Pickles: Indian pickles, such as mango pickle or mixed vegetable pickle, can add a tangy and spicy kick to the pakodas. The combination of the crispy pakodas with the flavors of the pickles creates a tasty contrast.
Salad: Serve a fresh salad on the side to add a refreshing element to the snack. A simple salad with sliced cucumbers, tomatoes, onions, and a squeeze of lemon juice can provide a cool and crunchy accompaniment.
These are just a few suggestions for serving Crispy Onion Pakodas. You can mix and match these accompaniments based on your preferences and experiment with different flavors to enhance your snacking experience.
How Does Crispy Onion Pakoda Taste?
Crispy Onion Pakodas are known for their delicious taste and texture. The outer layer of the pakoda is crispy, golden brown, and crunchy, providing a satisfying crunch with every bite.
As you take a bite, you’ll experience the crispy exterior followed by the soft and flavorful interior.
The onions in the pakodas become tender and slightly sweet during the frying process. They add a natural sweetness and a mild onion flavor to the pakodas.
The gram flour (besan) coating is savory and mildly spiced, with hints of cumin seeds, red chili powder, and turmeric powder, which enhance the overall flavor profile.
The combination of the crispy coating and the soft, melt-in-your-mouth onions creates a delightful textural contrast. The pakodas are savory, aromatic, and mildly spicy, making them a perfect snack to enjoy with a cup of tea or as an appetizer.
The flavors of the crispy Onion Pakodas can be further enhanced by dipping them into mint chutney, tamarind chutney, or tomato ketchup, which provide additional tanginess and complement the savory taste.
Overall, Crispy Onion Pakodas offer a satisfying and tasty snack experience, combining the crunchiness of the exterior, the softness of the onions, and the flavors of the spices and seasonings.
They are a popular choice during monsoons, tea-time, or as a party snack, loved by many for their delicious taste and comforting appeal.
Crispy Onion Pakoda Alternatives
If you’re looking for alternatives to Crispy Onion Pakoda, here are some delicious options for savory snacks:
Aloo Bonda: Aloo Bonda, also known as Potato Bonda, is a popular Indian snack made with a spiced potato filling coated in a crispy gram flour batter. These deep-fried fritters are flavorful and satisfying.
Paneer Pakoda: Paneer Pakodas are made by coating cubes of paneer (Indian cottage cheese) in a spiced batter and frying them until crispy. They have a soft and creamy texture on the inside and a crispy exterior.
Vegetable Pakora: Vegetable Pakoras are made by dipping assorted vegetables such as potatoes, cauliflower, spinach, and onions in a gram flour batter and deep frying them. They are crispy, flavorful, and versatile.
Bread Pakora: Bread Pakoras are made by sandwiching a spiced potato filling between slices of bread, dipping them in a gram flour batter, and deep frying until golden and crispy. They are a popular street food snack in India.
Moong Dal Pakoda: Moong Dal Pakodas are made from soaked and ground split yellow moong dal, mixed with spices, onions, and herbs. The mixture is then deep-fried into crispy and flavorful fritters.
Mirchi Bajji: Mirchi Bajji, also known as Stuffed Chili Fritters, is a popular snack from South India. Green chili peppers are stuffed with a spiced potato or onion filling, coated in a gram flour batter, and deep-fried until crispy.
Medu Vada: Medu Vada is a traditional South Indian snack made from fermented urad dal batter. The batter is shaped into doughnuts and deep-fried to create crispy and fluffy vadas. They are typically served with chutneys and sambar.
These alternatives offer a variety of flavors and textures while maintaining the crispy and savory appeal of pakodas. They can be enjoyed as standalone snacks or served with chutneys and dips for added flavor.
What is Crispy Onion Pakoda Called in Different Languages?
Crispy Onion Pakoda is a popular Indian snack known by different names in various languages. Here are a few examples:
- Hindi: Pyaaz ke pakode (प्याज़ के पकोड़े)
- Bengali: Pyaji (পিয়াজি)
- Tamil: Vengaya pakoda (வெங்காய பக்கோடா)
- Telugu: Ullipaya pakodi (ఉల్లిపాయ పకోడి)
- Kannada: Eerulli bajji (ಈರುಳ್ಳಿ ಬಜ್ಜಿ)
- Malayalam: Ulli vada (ഉള്ളി വട)
- Marathi: Kanda bhaji (कांदा भजी)
- Gujarati: Dungri na bhajiya (ડુંગરીના ભજીયા)
- Punjabi: Pyaaz da pakora (ਪਿਆਜ਼ ਦਾ ਪਕੌਡਾ)
- Urdu: Pyaz ke pakoray (پیاز کے پکوڑے)
Recipe Card:
Crispy Onion Pakoda (Onion Fritters)
Ingredients
- 400 gms Chopped Onions
- 150 gms Chickpea flour
- 50 gms Rice flour
- 1 tbsp Chopped green chilli
- ½ tbsp Turmeric powder
- 1 tbsp Kashmiri red chilli powder
- ½ ltr Refined Oil
- Salt to taste
Instructions
- Take thinly sliced onions and sprinkle them with a pinch of salt. Mix well to ensure even seasoning.
- In a mixing bowl, combine the salted onions with chopped green chilies, turmeric powder, chili powder, chickpea flour, and rice flour. Mix thoroughly until all the ingredients are well incorporated.
- Heat oil in a deep wok or frying pan. It should be enough to submerge the pakodas.
- Using a spoon, carefully drop small portions of the onion batter into the hot oil. Avoid overcrowding the pan to ensure proper frying.
- Keep the flame on low heat for deep frying. This helps in achieving a crispy texture without burning the pakodas.
- Once one side of the pakodas turns golden brown, gently flip them over using a slotted spoon and fry the other side. The entire frying process should take around 3-4 minutes.
- Once the pakodas are evenly golden and crispy, remove them from the oil and place them on a paper towel-lined plate. This helps in absorbing excess oil.
Video
Notes
Nutrition Info (Estimation Only)
Conclusion
You can use refined flour instead of rice flour. I have used rice flour to make these fritters crispier.
You can also add some poppy seeds if you want to make it more elegant.
