Onion
Pakoda| Onion Fritters || How to make onion fritters with step-by-step photos
Onion Pakora is a 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 are 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 make 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 that you can serve
to your unexpected coming guests :)
Tips to make the best Onion Pakora:
- Gram
flour: using good quality gram flour or besan is very important to store-bought gram flour goes rancid very quickly and turns bitter within a few
months. So always taste test the gram flour before using
- Preparing
onions: to get evenly fried crisp onion pakora, slice the onions
uniformly to thin_some thick or some thin
won’t yield crispy, the thicker slices don’t fry well leaving the
pakora soft, so slice them to moderately thin sizes
- Flour: traditionally
pakora are made with gram flour, however, additional ingredients like rice
flour, semolina, or cornflour are 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
- The temperature of oil: the oil has to be moderately hot enough before adding the
fritters. If the oil is not hot enough pakora will soak up the oil. if the oil is
too hot, then onion pakora will brown outside but will not get cooked inside
- Frying
pakora: pakora has to be fried on a medium-high flame
flying them on a low flame will make them hard-frying them on a high flame
will burn them from the outside without cooking them inside
For more deep-fried snacks:
For the best result follow my detailed step-by-step photo instructions and tips.
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Firstly cut the onion slices to moderately thin and add them
to the mixing bowl keep aside.
Dry roast coriander, and cumin seeds for a minute on low flame. Crush them in the motor
besides adding black peppercorn
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.
At the
end add baking soda along with chopped green chilies and coriander leaves Stir to
mix up very well.
Leave it
aside for 10 minutes, this helps to onion to release some moisture.
And cover with the plate.
Once the Onion leaves enough moisture
Then add gram flour, cornflour, and more salt if needed.
Mix everything well
to coat the onions with the flour mix the flour to
make a moist mass of dough.
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
Take a small amount of dough and sprinkle it in the oil.
Don’t add too many pakoras in the wok they should have some space
in the wok to swim around and fry well.
While frying stir and if needed flip the onion pakora occasionally for even frying
Fry them till they turn crisp and golden.
Then transfer them
with a ladle to an absorbing tissue placed on a plate or on a colander_ Continue to make more onion pakora in batches with the rest of the dough.
Transfer the onion pakora to the serving dish.
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.
Onion
pakora is one of the most popular and much-loved snacks, especially
during the monsoon and cold winter...
Ingredients:
- 2 large-size, onion sliced
- 4 tbsp, gram flour
- 1 tbsp, cornflour
- A handful, of coriander, leaves chopped
- 3-4 pcs, green chilies chopped
- Oil as required for frying
For Spices:
- ½ tsp, coriander seeds roasted and crushed
- ½ tsp, cumin seeds roasted and crushed
- ½ tsp, black peppercorn roasted and crushed
- ½ tsp, salt
- ½ tsp, red chili powder
- ½ tsp, crushed red chili powder
- 1/6 tsp, baking soda
- 1/3 tsp, turmeric powder
How to make Onion Pakora?
- Firstly cut the onion slices to moderately thin and add them to the mixing bowl keep aside.
- Dry roast coriander, and cumin seeds for a minute on low flame. Dry roast coriander, and cumin for a minute on low flame. Crush them in the motor besides adding black peppercorn set 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.
- At the end add baking soda along with chopped green chilies and coriander leaves.
- Stir to mix up very well and cover with the plate
- Leave it aside for 10 minutes this helps to onion to release some moisture
- Once the Onion leaves enough moisture
- Then add gram flour, cornflour, and more salt if needed
- Mix everything well to coat the onions with the flour
- There is no need to add water as an onion has lots of moisture to the coating flour properly
- In case the mixture gets too dry then some can be splashed some water over the mixture
- And mix the flour to make a moist mass of dough
- The dough must be tight yet very moist and not soggy like batter else it absorbs a lot of oil while frying
- Heat the oil in the wok or fry pan for deep frying the pakora
- Check if the oil is hot enough in the wok by sliding a tiny piece of dough first
- It has to rise and not sink in the oil,
- Next should not brown too quickly this is the right temperature
- When the oil is hot enough to regulate the flame to medium-high
- Take a small amount of dough and sprinkle it in the oil
- Don’t add too many pakoras in the wok they should have some space in the wok to swim around and fry well
- While frying stir and if needed
- flip the onion pakora occasionally for even frying
- Fry them till they turn crisp and golden then transfer them with a ladle to an absorbing tissue placed on a plate or to a colander
- Continue to make more onion pakora in batches with the rest of the dough
- Transfer the onion pakora to the serving dish
- 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
Have you any doubts about this blog kindly let me know
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