Crispy Onion Pakoda, also known as Onion Bhajji or Onion Fritters, is a popular 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.
Key Takeaways:
- Crispy Onion Pakodas have a crispy exterior, 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.
- A few alternatives to these pakodas are aloo pakoda, paneer pakoda, bread pakoda, moong dal pakodas, mirchi bajji or stuffed chili fritters, medu vada, and vegetable pakoras made with a variety of vegetables such as potatoes, cauliflower, spinach, and onions.
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.
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
- Add a little bit of salt to the onion. Mix well.
- Add green chilis, turmeric powder, chilli powder, chickpea flour and rice flour. Mix well.
- 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.
- 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.
- Once done, take them out on a paper towel spread over a plate.
- Serve them hot with muri (puffed rice) and green chili. A cup of tea will make a perfect day.
Video
Notes
- Make sure that you slice the onions finely. Thin slices of onions will render a better texture and also ensure even cooking of the fritters.
- It is crucial to achieve the right consistency of the gram flour batter. It should be thick enough to coat the onions slices properly. Add water gradually so that the batter is not too runny which will result in soggy pakodas.
- If you want added crunchiness and light pakodas, you can mix some rice flour along with the gram flour (besan). Allow it to rest for some time. This will also add to the taste and texture of the fritters.
- I maintain low heat while frying the pakodas. This will prevent burning the exterior while leaving the interior uncooked. Also, fry the fritters in small batches to ensure even cooking of the pakodas.
