Onion Fritters
Crispy, golden-brown onion fritters made with chickpea flour and fragrant spices. A beloved evening snack from Odisha, perfect with a cup of hot tea, especially on a rainy day.
For 4 servings
4 steps. 15 minutes total.
- 1
Step 1
- a.Prepare the Onions
- b.Place the thinly sliced onions in a large mixing bowl.
- c.Add 1 tsp of salt, toss well to coat, and set aside for 10-15 minutes. This crucial step draws out moisture from the onions, which will help bind the batter without adding extra water and ensures crispy fritters.
- 2
Step 2
- a.Create the Fritter Mixture
- b.After 15 minutes, you will notice water released from the onions. Do not drain this water.
- c.To the onions, add the grated ginger, chopped green chilies, coriander leaves, ajwain, turmeric powder, and red chili powder. Mix thoroughly.
- d.Add the besan and rice flour. Use your hands to mix and squeeze the mixture together. The moisture from the onions should be sufficient to form a thick, coarse, and sticky batter that coats the onions. Avoid adding any water unless the mixture is exceptionally dry, in which case add only 1-2 teaspoons at a time.
- 3
Step 3
- a.Deep Fry the Fritters
- b.Heat oil in a kadai or deep pan over medium-high heat (around 175°C / 350°F). To test if the oil is ready, drop a tiny piece of batter into it; it should sizzle and rise to the surface immediately.
- c.Carefully take small, irregular portions of the onion mixture and drop them into the hot oil. Do not overcrowd the pan; fry in batches of 5-6 fritters at a time.
- d.Fry for about 3-4 minutes, turning them occasionally, until they are deep golden brown and uniformly crispy.
- e.Using a slotted spoon, remove the fritters from the oil.
- 4
Step 4
- a.Drain and Serve
- b.Place the fried fritters on a wire rack or a plate lined with paper towels to drain any excess oil.
- c.Serve immediately while hot and crispy with mint chutney, tomato ketchup, or a steaming cup of masala chai.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Slice onions as thinly as possible for the crispiest texture.
- 2Do not skip the step of salting and resting the onions. It's the secret to non-soggy fritters.
- 3The batter should be thick and just enough to coat the onions, not a runny, doughy batter. The onions should be the star.
- 4Maintain a consistent medium-high heat. Oil that is too hot will burn the outside before the inside is cooked, and oil that is not hot enough will result in greasy fritters.
- 5For an extra crunch, you can add 1 tablespoon of hot oil from the frying pan into the batter just before frying. Mix it in carefully.
- 6These fritters are best enjoyed fresh. They tend to lose their crispiness as they cool down.
Adapt it for your goals.
Add Greens
Mix in a handful of finely chopped spinach (palak) or fenugreek leaves (methi) along with the onions for added flavor and nutrition.
Spice it UpSpice it Up
Add 1/4 teaspoon of crushed coriander seeds and a pinch of asafoetida (hing) to the batter for a more complex aroma and flavor.
Add NutsAdd Nuts
For a different texture, mix in 2 tablespoons of crushed peanuts or cashews into the batter.
Change the FlourChange the Flour
For a gluten-free variation, ensure your besan is pure. You can also experiment by adding a small amount of cornstarch instead of rice flour for crispiness.
Why this is on our healthy list.
Source of Plant-Based Protein
The primary ingredient, besan (chickpea flour), is an excellent source of plant-based protein, which is essential for muscle repair and overall body function.
Rich in Antioxidants
Onions are rich in quercetin, a powerful antioxidant that helps combat inflammation and free radical damage in the body. Turmeric adds curcumin, another potent anti-inflammatory compound.
Aids Digestion
The inclusion of Ajwain (carom seeds) is traditional for a reason. It is well-known in Ayurvedic medicine for its digestive properties, helping to prevent gas and indigestion.
Frequently asked questions
Soggy fritters are usually caused by three things: 1) The batter was too watery, often from adding extra water instead of relying on the onion's moisture. 2) The oil temperature was too low, causing the fritters to absorb oil instead of frying quickly. 3) The pan was overcrowded, which drops the oil temperature significantly.