Onion Pakora Recipe - Yummy Traditional

Onion Pakora Recipe

                           
                                                       

Onion Pakoda| Onion Fritters || How to make onion fritters with step by step photos 

Onion Pakora is a quite crispy, delicious, and deep-fried snack made with gram flour, salt, spices, and main ingredients like onion or a vegetable. onion pakora is one of the most popular and much-loved snacks especially during the monsoon and cold winters.These are very commonly prepared in most Pakistani homes for an evening snack and is served with a cup of masala chai or doodh patti chai

                                 



Onion pakora is also being sold in street stalls and restaurants, in most places onion pakora is served by sprinkling chaat masala and with green chutney_though I am not crazy about having the onion pakora than aloo pakora 

But sometimes I made onion pakora in the rainy season with roti and chutney or sometimes have it only with a hot cup of tea.A very easy and quickly deep-fried snack which you can serve to your unexpected coming guests :)  

                                
onion-pakoda-recipe


Tips to make the best onion pakora:
  1. Gram flour: using good quality gram flour or besan is very important_store bought gram flour goes rancid very quickly which turns bitter within a few months. so always taste test the gram flour before using
  2. Preparing onions: to get evenly fried crisp onion pakora, slice the onions uniformly to thin_some thick or some thin  won’t yield you crispy, the thicker slices don’t fry well leaving the pakora softs soft, so slice them to moderately thin sizes
  3. Flour: traditionally pakora are made with gram flour, however, additional ingredients like rice flour, semolina, or cornflour is added in the street style and restaurant styles as these ingredients keep the fritters, so do use 1-2 tbsp of this in the recipe
  4. The temperature of oil: the oil has to be moderately hot enough before adding the fritters. if the oil is not hot enough-the pakora will soak up the oil. if the oil is too hot, then onion pakora will brown outside but will not get cooked inside
  5. Frying pakora: pakora has to be fried on medium-high flame flying them on the low flame will make them hard-frying them on a high flame will burn them from outside without cooking inside   

For more deep-fried snacks:


For the best result follow my detailed step by step photo instructions and tips

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onion-pakoda-recipe



Firstly cut the onion slices to moderately thin and add them to the mixing bowl keep aside
                            
cut-the-onion-slices


Dry roast coriander, cumin seeds for a minute on low flame. Dry roast coriander, cumin for a minute on low flame. crush them in the motor besides adding black peppercorn 
                      
dry-roast-spices


Keep aside

                               
keep-aside


Now start adding spices to the mixing bowl with the onion slices such as salt, roasted ground spices, red chili powder, and red chili flakes

add-spies-to-the-onion

At the end add baking soda along with chopped green chilies and coriander leaves_Stir to mix up very well 
                      
add-herbs-and-soda-to-the-onion


Leave it aside for 10 minutes, this helps to onion to release some moisture
                                               


And cover with the plate 

cover-with-the-plate


Once the Onion leaves enough moisture

                                
onion-releases-its-water


Then add gram flour, cornflour, and more salt if needed
                               
add-gram-flour-to-the-onion
         
Mix everything well to coat the onions with the flour_And mix the flour to make a moist mass of dough

                       
mix-everything


Heat the oil in the wok or fry pan for  deep frying the pakoda_When the oil is hot enough to regulate the flame to medium-high

                          
heat-the-oil-in-the-wok



Take a small amount of dough and sprinkle it in the oil
                                     
take-small-amount-of-the-dough


Don’t add too many pakora in the wok they should have some space in the wok to swim around and fry well

add-pakora-in-the-oil



While frying stir and if needed flip the onion pakora occasionally for even frying

                            


Fry them till they turn crisp and golden
                     
fry-pakora-until-crisp
       

Then transfer them with a ladle to an absorb tissue placed in a plate or to a colander_Continue to make more onion pakora in batches with the rest of the dough

                      
transfer-the-pakora

Transfer the onion pakora to the serving dish

                        
prepare-all-pakora


Serve onion pakora hot with a cup of tea or coffee_You can also serve them red or green chutney or sprinkle some chaat masala

                       
serve-hot-pakora





Onion pakora is one of the most popular and much-loved snacks especially during the monsoon and cold winter...

Ingredients:
  1. 2 large-size,onion sliced
  2. 4 tbsp, gram flour
  3. 1 tbsp, cornflour
  4. A handful, coriander leaves chopped
  5. 3-4 pcs, green chilies chopped
  6. Oil as required for frying
For spices:
  1. ½ tsp, coriander seeds roasted and crushed
  2. ½ tsp, cumin seeds roasted and crushed
  3. ½ tsp, black peppercorn roasted and crushed
  4. ½ tsp, salt
  5. ½ tsp, red chili powder
  6. ½ tsp, crushed red chili powder
  7. 1/6 tsp, baking soda
  8. 1/3 tsp, turmeric powder
How to make onion pakora?
  1. Firstly cut the onion slices to moderately thin and add them to the mixing bowl keep aside
  2. Dry roast coriander, cumin seeds for a minute on low flame. Dry roast coriander, cumin for a minute on low flame.crush them in the motor besides adding black peppercorn set aside
Instructions:
  1. Now start adding spices to the mixing bowl with the onion slices such as salt, roasted ground spices, red chili powder, and red chili flakes
  2. At the end add baking soda along with chopped green chilies and coriander leaves
  3. Stir to mix up very well and cover with the plate
  4. Leave it aside for 10 minutes this helps to onion to release some moisture
  5. Once the Onion leaves enough moisture
  6. Then add gram flour, cornflour, and more salt if needed
  7. Mix everything well to coat the onions with the flour
  8. No need to add water as an onion has lots of moisture to the coating flour properly
  9. In case the mixture gets too dry then can be splashed some water over the mixture
  10. And mix the flour to make a moist mass of dough
  11. The dough must be tight yet very moist and not soggy like batter else they absorb a lot of oil while frying
  12. Heat the oil in the wok or fry pan for  deep frying the pakora
  13. Check if the oil is hot enough in the wok by sliding a tiny piece of dough first
  14. It has to rise and not sink in the oil, 
  15. Next should not brown too quickly this is the right temperature
  16. When the oil is hot enough to regulate the flame to medium-high
  17. Take a small amount of dough and sprinkle it in the oil
  18. Don’t add too many pakoras in the wok they should have some space in the wok to swim around and fry well
  19. While frying stir and if needed 
  20. flip the onion pakora occasionally for even frying
  21. Fry them till they turn crisp and golden then transfer them with a ladle to an absorbing tissue placed in a plate or to a colander
  22. Continue to make more onion pakora in batches with the rest of the dough
  23. Transfer the onion pakora to the serving dish
  24. Serve onion pakora hot with a cup of tea or coffee
  25. You can also serve them red or green chutney or sprinkle some chaat masala
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