Onion Pakora – Crispy Onion Fritters

Onion Pakora – Crispy Onion Fritters

Normally in India when monsoon arrives, there is boundless joy and excitement in the air…..! along with it making onion pakora/crispy onion fritters and have pipping hot chai (tea) or our own traditional filter coffee to sip with adds to the euphoria and romance, which I assume will never seize to be out of fashion. In fact, even today it’s our favourite time when it starts raining we make some crispy onion pakora/fritters and have it piping hot coffee next to the window, that moments spent are the loveliest which we forward to…anytime it rains.

Onion Pakora – Crispy Onion Fritters is one of the widely sold street snacks in India, if you happen to browse through the streets of any Indian city/town one can see streets vendors making this onion pakora and selling them in every corner of the street, it’s a common sight. In Mumbai/Bombay it’s also sold as filling of in Pav (an Indian bread).

Onion Pakora – Crispy Onion Fritters

Onion Pakora is made with besan (gram flour/chickpea flour) deep fried and goes very well with tea (chai) or coffee alongside. In many parts of India, Onion Pakora is served with fried and salted green chilli and also green or sweet chutney too, it varies region from region. Name also differs from state to state in Kannada/Karnataka it is known as Eerulli bhaji, kanda bhaji in Maharashtra, ullipaya pakora in Andhra Pradesh/Telugu and vengaya pakoda in Tamil/Tamilnadu.

You can also try to make these snacks: Bread-Potato UpmaSabudana Ki Khichadi


Top post on IndiBlogger, the biggest community of Indian Bloggers

5 from 7 votes
Print

Onion Pakora – Crispy Onion Fritters


Nutritional Info: 141 Calories / Serving: Fat 28 cal (3g), Carbs 88 cal (22g), Protein 25 cal (6g).

Course Snack
Cuisine Indian
Keyword Crispy Onion Fritters,, Onion Fritters, Onion Pakora, Onion Pokada, Onion Snacks
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4
Calories 141 kcal
Author Kalyon Subbrao

Ingredients

  • 1 Cup Besan/Chickpea Flour
  • 2 Nos Large Onions Thinly Sliced
  • ½ tsp Red Chili Powder
  • ¼ Tsp Ajwain Carrom Seeds
  • ½ tsp Turmeric Powder
  • 2 tsp Rice Flour
  • 1 tsp of Coriander Leaves Chopped
  • ½ tsp Salt adjust as per taste
  • A Pinch of Asafoetida Generous One 🙂
  • Oil for Deep Frying
  • Water for making batter

Instructions

How to Make Onion Pakora – Crispy Onion Fritters….?

  1. First take a large bowl and add the thinly sliced onions.
  2. Now add the besan/chickpea flour, ajwain, rice flour, red chilli powder, turmeric powder, asafoetida and mix them thoroughly.
  3. The moisture from the onion will be sufficient for the dough to start getting formed if you require to sprinkle some water to it and again mix it thoroughly.

  4. Meanwhile, bring some oil to heat in a deep pan for deep frying, you test the oil for heat by adding a small ball of the dough. If it lifts to the surface immediately the oil is ready or else wait for a minute or two and start frying.
  5. Drop small balls of batter into the oil and deep fry them till they look crisp and golden in colour.
  6. Remove them with a slotted spoon so the oil can drain from the onion pakoras and transfer them on to a paper towel and let them rest for a minute or so to absorb the rest of the excess oil.
  7. If you are serving them with the fried green chilli, you can fry the green chilli in the same oil.

Recipe Notes

  • In South India they add ginger, green chilli and curry leaves its optional you can if you want.
  • Do not put many dough balls in the oil while deep frying as they will not get crispy if they get crowded in the pan while frying.
  • Make sure you cut the green chilli before frying them.
  • Make sure to cut onion slices thinly, as it gets the onions to have to fry at the same time. Otherwise, some of the onions will not be fried and remain raw.
  • Taste for the salt adjustment before frying as we cannot add or adjust the salt.


22 thoughts on “Onion Pakora – Crispy Onion Fritters”

Leave a Reply

Your email address will not be published. Required fields are marked *