Onion Pakoda | Crispy Onion Pakora Recipe
Onion Pakora's are crispy and crunchy Indian onion fritters .
Servings 4 People
Calories 168kcal
Ingredients
- 2 Cups Onions, sliced and separated
- ½ Cup Besan / Gram Flour / Chickpea Flour
- ⅓ Cup Rice Flour
- 2 tablespoon Fine Semolina / Barik Rava
- 2 no's Green Chillies . chopped , less spice variant
- 1 tablespoon Curry leaves , finely chopped
- 2 tablespoon Mint leaves , finely chopped
- ½ teaspoon Ajwain /Carom seeds
- ½ teaspoon Ginger grated
- ¼ teaspoon Turmeric powder
- 1.5 teaspoon Red Chilli powder
- ¼ teaspoon Hing /Aasafoetida
- 1 tablespoon Cashew pieces , soaked , optional
- 1 tablespoon Coriander seeds
- 1 Tsp Fennel Seeds
- 2 tablespoon Hot oil
- Extra oil for frying Pakora
- 4-5 sprigs of curry leaves for frying , optional
- 1-2 tablespoon of extra gram flour , if required refer notes
Instructions
- Take 4 medium to large onions, thinly slice and separate onions.
- In a mixing bowl add , onions, chopped curry leaves , mint leaves green chilies, grated ginger, salt, red chilli powder ,turmeric powder , hing/ asafoetida, carom seeds /ajwain, saoked cashew pieces .
- In a mortar & pestle , take 1 tablespoon of coriander seeds and 1 teaspoon of fennel seeds, crush roughly and add this into the above mixture.
- Mix well. and set this aside for 10 minutes.
- Whilst keep oil to heat.
- After 10 minutes , add gram flour , rice flour and semolina/sooji .
- Mix well everything , water released from onion is enough to bind everything together.
- Now add 2 tablespoon of hot oil , it will sizzle . Mix well everything . This is ready to get fried , immediately drop into to the hot oil.
- Drop spoonful of onion mixture into hot oil . You can either use your hands or spoon to drop this mixture into oil.
- Turn over and cook on both sides on medium flame , till onion turns crisp and golden. Drain oil and remove , place on a kitchen napkin to drain excess oil.
- Fry remaining onion mixture in batches, if onion has released some more water then sprinkle some gram flour to absorb water and then drop in oil , fry till crisp.
- After frying all batches of pakora, at last fry curry leaves till crisp and add on pakora.
- Serve onion pakora's with green chutney or tomato ketch up.
Video
Notes
- Add not more than ¾ teaspoon of salt ,onion pakora's tends to become salty.
- Always soak cashews in water for 10 minutes , drain water and add cashew bits. This way cashews doesn't burn while frying pakora's
- If frying pakora's in 2-3 batches than sprinkle some gram flour on onions to absorb excess water and fry
Nutrition
Calories: 168kcal