Onion Pakoda Recipe
Crispy Onion Pakodas - Crispy, flavorful, and homemade. Perfect for a rainy day or evening snack. Vegan & Gluten-free!
Ingredients
- 2 cups onion thinly sliced
- 3/4 - 1 cup gram flour (besan)
- 2 tbsp rice flour optional
- 2 nos green chilies chopped
- 2 tbsp coriander leaves chopped
- 1/4 tsp turmeric powder
- 1/2 tsp red chili powder
- 1/2 tsp carom seeds or cumin seeds optional
- 1/8 tsp asafoetida (hing)
- salt to taste
- oil for deep frying
Instructions
For Making Batter
- Thinly slice the onions and separate the layers.
- In a mixing bowl, combine sliced onion, besan, rice flour, red chili powder, turmeric powder, cumin seeds, asafoetida, chopped coriander leaves, and salt.
- Gradually add 1-2 tablespoons water and whisk to make a thick, smooth batter without lumps.
- Keep the batter aside for 5 minutes.
Frying the Pakodas
- Heat oil in a deep pan for frying. The oil should be hot but not smoking.
- Drop small portions of the onion-besan mixture into the hot oil using a spoon. Fry until golden brown and crispy.
- Remove the pakodas with a slotted spoon and place them on a paper towel to drain excess oil.
- Serve the onion pakodas hot with your favorite chutney or sauce.
Notes
- Slice the onions into thin, even slices. Thicker slices will absorb more oil, which will make the onion pakodas very greasy.
- Use fresh, high-quality gram flour/chickpea flour (besan) for the best texture and taste.
- Avoid using very hot oil, it will make the pakoras brown very quickly but it will remain uncooked inside.