Onion Pakodas Recipe

Ever had one of those days where you just need a savory snack to lift your spirits? Let me introduce you to the crispy magic of onion pakoras—a delicious journey of flavors wrapped up in a golden, crunchy promise.

Crispy and spicy onion pakodas are the comfort snacks I turn to most. I can hardly contain my excitement when I prepare these fritters because they are just so good.

I sometimes eat them as a main dish with rice and dal, but usually, I opt for the snack route. Also, I don’t mess around when it comes to dipping sauces; I always have something spicy on hand.

Onion pakoda in the making: I’ve made onion pakodas with several variations of flours, but I often gravitate toward a combination of besan (gram flour) and rice flour. This combo yields a batter that adheres to the onion slices without weighing them down and keeps the pakodas crispy.

I also add plenty of red chili powder, some baking powder, and salt to the batter.

Onion Pakodas Recipe Ingredients

• Gram flour (besan): High in protein and fiber, adds nutty flavor.
• Onions: Rich in antioxidants, provide sweetness and texture.
• Green chilies: Adds spice and heat, rich in vitamin C.
• Cilantro (coriander leaves): Fresh and citrusy, good source of antioxidants.
• Cumin seeds: Earthy flavor, aid digestion and boost immunity.
• Rice flour: Adds crispiness, gluten-free, improves texture.
• Turmeric powder: Anti-inflammatory, gives a golden hue.

Onion Pakodas Recipe Ingredient Quantities

• 2 cups sliced onions
• 1 cup gram flour (besan)
• 2 tablespoons rice flour
• 1-2 green chilies, finely chopped
• 2 tablespoons chopped cilantro (coriander leaves)
• 1 teaspoon cumin seeds
• 1/2 teaspoon carom seeds (ajwain)
• 1/4 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• Salt, to taste
• A pinch of baking soda (optional, for crispiness)
• Water, as needed
• Oil, for deep frying

How to Make this Onion Pakodas Recipe

1. In a big mixing bowl, combine the chopped onions, green chilies, and cilantro. Using your hands, mix them well to slightly crush the onions and release their moisture.

2. Include the gram flour (besan) and the other ingredients in the following mixture: onion, rice flour, cumin seeds, carom seeds, turmeric powder, red chili powder, salt, and baking soda.

3. Slowly incorporate water, adding it incrementally, and stir well until you achieve a thick, sticky batter. The mixture should be just runny enough to allow the onions to mix well without being so runny that it will pour out of a bowl.

4. In a medium-sized saucepan, heat oil. To test if the oil is hot enough, drop a small amount of batter into the oil. If it rises to the top and stays there without turning brown, then the oil is ready.

5. Once the oil is hot, use your fingers or a spoon to drop small portions of the batter into the oil, being careful not to overcrowd the pan.

6. Deep-fry the pakodas over moderate heat, stirring occasionally, until they turn golden brown and crisp. This should take about 4-5 minutes.

7. Using a slotted spoon, take out the pakoras and put them on a plate lined with paper towels. The paper towels will soak up any extra oil so that the pakoras aren’t fried and oily when you eat them.

8. Perform the frying process again with the leftover batter, keeping the oil at a steady temperature.

9. Serve the onion fritters hot, garnished with more chopped cilantro if you like.

10. Relish with your beloved chutney or sauce as a delectable munchie or start to a meal.

Onion Pakodas Recipe Equipment Needed

1. Mixing bowl
2. Cutting board
3. Knife
4. Measuring cups
5. Measuring spoons
6. Spoon for mixing
7. Medium-sized saucepan or deep frying pan
8. Slotted spoon
9. Plate lined with paper towels

FAQ

• What can I use instead of gram flour?
  You can use chickpea flour as an alternative, which is very similar to gram flour.
• Can I make onion pakodas healthier?
  Yes, you can bake them at 180°C (350°F) for about 20-25 minutes or air fry them until golden brown.
• What is the purpose of rice flour in this recipe?
  Rice flour is added to the batter to make the pakodas crispier.
• How do I know when the oil is hot enough for frying?
  Drop a small piece of batter into the oil; if it sizzles and rises to the top, the oil is ready.
• Can I store leftover pakodas?
  Yes, store them in an airtight container in the refrigerator. Reheat them in the oven or air fryer for crispiness.
• How can I reduce the spiciness in pakodas?
  Reduce or omit the green chilies and red chili powder as per your taste preference.

Onion Pakodas Recipe Substitutions and Variations

Substituting chickpea flour or all-purpose flour instead of gram flour (besan) works well.
When it comes to maintaining crispiness in certain dishes, substitutes for rice flour might include: cornstarch, potato starch. Both of these alternatives are commonly used in gluten-free recipes and are more than capable of helping to keep dishes crispy in the same way that rice flour would.
In the absence of green chilies, you can replace them with red chili flakes or a dash of cayenne pepper if you want to experience the heat that green chilies would offer.
If necessary, cilantro can be replaced with parsley, but the flavor will be a tad different.
Cumin seeds can be substituted with ground cumin, using a lesser amount to avoid making the dish too strong.

Pro Tips

1. Resting Time: After mixing the batter, allow it to rest for 10-15 minutes. This helps the flours to absorb the moisture fully and enhances the flavors, resulting in a more cohesive batter and better-textured pakoras.