Loading...
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.
Prepare the Onions
Create the Fritter Mixture
Deep Fry the Fritters
A light and soupy Odia curry made with bottle gourd and potatoes. This comforting, home-style dish is subtly spiced and perfect with steamed rice for a wholesome, everyday meal.
A rustic and spicy Odia delicacy, this dish features tender chicken liver slow-cooked in a thick, aromatic masala of onions, tomatoes, and traditional spices. The 'kassa' or slow-sautéing process develops a deep, rich flavor, making it a beloved dish best enjoyed with steamed rice or roti.
A traditional Odia chicken curry featuring a pungent and tangy mustard seed paste. Tender chicken pieces and potatoes are simmered in a flavorful gravy, making it a perfect companion for steamed rice.
A rustic and hearty mutton curry from Odisha, where tender meat is slow-cooked with raw bananas and potatoes in a light, flavorful gravy. It's a unique combination that's both comforting and delicious.
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.
This odia recipe takes 30 minutes to prepare and yields 4 servings. At 289.08 calories per serving with 7.28g of protein, it's a beginner-friendly recipe perfect for snack or appetizer.
Drain and Serve
Mix in a handful of finely chopped spinach (palak) or fenugreek leaves (methi) along with the onions for added flavor and nutrition.
Add 1/4 teaspoon of crushed coriander seeds and a pinch of asafoetida (hing) to the batter for a more complex aroma and flavor.
For a different texture, mix in 2 tablespoons of crushed peanuts or cashews into the batter.
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.
The primary ingredient, besan (chickpea flour), is an excellent source of plant-based protein, which is essential for muscle repair and overall body function.
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.
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.
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.
Yes, you can make a healthier version in an air fryer. Shape the mixture into small patties, spray them with oil, and air fry at 180°C (350°F) for 12-15 minutes, flipping halfway through. The texture will be less crispy than the deep-fried version but still delicious.
One serving of approximately 4-5 fritters contains around 315-340 calories. The exact amount can vary based on the size of the fritters and the amount of oil absorbed during frying.
As a deep-fried snack, onion fritters are high in calories and fat and should be enjoyed in moderation as part of a balanced diet. However, they are made with besan (chickpea flour), which provides plant-based protein and fiber, and onions offer beneficial antioxidants.
Store leftover fritters in an airtight container in the refrigerator for up to 2 days. To reheat and regain some crispiness, place them in a preheated oven or an air fryer at 180°C (350°F) for 5-7 minutes. Microwaving is not recommended as it will make them soft.