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Crispy, golden-brown onion fritters made with chickpea flour and spices. A classic Indian tea-time snack that's crunchy on the outside, soft on the inside, and perfect for a rainy day.
Prepare the Onions
Create the Pakoda Batter
Deep Fry the Pakodas
Crispy, golden-brown onion fritters made with chickpea flour and spices. A classic Indian tea-time snack that's crunchy on the outside, soft on the inside, and perfect for a rainy day.
This indian recipe takes 30 minutes to prepare and yields 4 servings. At 277.56 calories per serving with 6.95g of protein, it's a beginner-friendly recipe perfect for snack or appetizer.
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Serve
Incorporate other finely chopped vegetables like spinach (palak), potatoes, or bell peppers to the batter for a mixed vegetable pakoda.
Add 1/4 teaspoon of garam masala or a pinch of chaat masala to the batter for an extra layer of flavor.
For a different texture, you can substitute a portion of the besan with cornstarch or semolina (rava).
Besan (chickpea flour) is a good source of plant-based protein, which is essential for muscle repair and helps in providing a feeling of fullness.
Both onions and besan are rich in dietary fiber, which aids in healthy digestion, promotes gut health, and can help in managing blood sugar levels.
Spices like turmeric, ajwain (carom seeds), and hing (asafoetida) are known in traditional Indian medicine for their digestive and anti-inflammatory properties.
The key to crispy pakodas is using rice flour along with besan, ensuring your batter is thick (not runny), and frying in oil that is at the correct medium-high temperature (around 175°C/350°F). Adding a spoonful of hot oil to the batter also helps.
This usually happens for two reasons: either the oil temperature was too low, causing the pakodas to absorb oil instead of frying quickly, or the batter was too thin and watery. Always use a thick batter and ensure the oil is sufficiently hot before frying.
Yes, you can make a healthier version in an air fryer. Form the pakodas, spray them lightly with oil, and air fry at 180°C (360°F) for 12-15 minutes, flipping them halfway through. Note that they will be less crispy and have a different texture compared to the deep-fried version.
Onion pakodas are traditionally served with mint-coriander chutney, sweet tamarind chutney, or simple tomato ketchup. They are a classic accompaniment to a hot cup of Indian masala chai, especially on a rainy day.
While delicious, traditional onion pakoda is deep-fried, which makes it high in fat and calories. It's best enjoyed in moderation as an occasional treat. The main ingredients like besan and onions do offer nutritional benefits like protein and fiber.
A typical serving of 5-6 onion pakodas contains approximately 315 calories. The majority of these calories come from the besan (chickpea flour) and the oil absorbed during the deep-frying process.
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