Onion Pakoda
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.
For 4 servings
4 steps. 15 minutes total.
- 1
Step 1
- a.Prepare the Onions
- b.In a large mixing bowl, combine the thinly sliced onions and 1 tsp of salt.
- c.Using your hands, mix thoroughly while gently squeezing the onions. This helps them release their natural moisture.
- d.Set the bowl aside and let the onions rest for 10-15 minutes. This step is crucial for creating a thick batter without adding excess water.
- 2
Step 2
- a.Create the Pakoda Batter
- b.After 15 minutes, you will notice water released from the onions. To this bowl, add the grated ginger, chopped green chilies, chopped coriander leaves, lightly crushed ajwain, turmeric powder, red chili powder, and hing.
- c.Mix all the spices and herbs into the onions until well combined.
- d.Add the besan and rice flour to the onion mixture. Mix everything together with your hands to form a thick, coarse batter that coats the onions well. Do not add any water yet.
- e.Check the consistency. If the mixture feels excessively dry and doesn't hold together, add water 1 tablespoon at a time until you achieve a thick, sticky batter. Avoid a runny consistency.
- 3
Step 3
- a.Deep Fry the Pakodas
- b.Heat oil in a kadai or deep pan over medium-high heat until it reaches about 175°C (350°F).
- c.To test the oil, drop a small piece of batter into it. If it sizzles and rises to the surface quickly without browning too fast, the oil is ready.
- d.Carefully drop small, irregular portions of the batter into the hot oil using your fingers or a spoon. Do not overcrowd the pan; fry in 2-3 batches.
- e.Fry for about 3-4 minutes, turning them occasionally, until they are a deep golden brown and uniformly crispy.
- f.Using a slotted spoon, remove the pakodas from the oil and place them on a wire rack or a plate lined with paper towels to drain any excess oil.
- 4
Step 4
- a.Serve
- b.Serve the onion pakodas immediately while they are hot and crispy.
- c.They pair wonderfully with mint-coriander chutney, tamarind chutney, or tomato ketchup, and a hot 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.
- 1For the crispiest pakodas, slice the onions as thinly and evenly as possible.
- 2The secret to non-oily pakodas is a thick batter. Rely on the moisture from the salted onions and use very little, if any, additional water.
- 3For an extra crunch, add 1 tablespoon of the hot frying oil to your batter right before you start frying. Mix it in quickly and thoroughly.
- 4Maintain a consistent medium-high flame. If the oil is not hot enough, the pakodas will absorb too much oil. If it's too hot, they will burn on the outside before cooking through.
- 5Lightly crush the ajwain (carom seeds) between your palms before adding to the batter to release their maximum flavor and aroma.
- 6Serve pakodas immediately after frying, as they lose their crispiness upon cooling.
Adapt it for your goals.
Add Vegetables
Incorporate other finely chopped vegetables like spinach (palak), potatoes, or bell peppers to the batter for a mixed vegetable pakoda.
Spice it UpSpice it Up
Add 1/4 teaspoon of garam masala or a pinch of chaat masala to the batter for an extra layer of flavor.
Different FloursDifferent Flours
For a different texture, you can substitute a portion of the besan with cornstarch or semolina (rava).
Why this is on our healthy list.
Source of Plant-Based Protein
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.
Rich in Dietary Fiber
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.
Contains Beneficial Spices
Spices like turmeric, ajwain (carom seeds), and hing (asafoetida) are known in traditional Indian medicine for their digestive and anti-inflammatory properties.
Frequently asked questions
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.