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 sold in street stalls and
restaurants. In most places, onion pakora is served by sprinkling chaat masala and accompanied by green chutney, though I am not crazy about having onion pakora over 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 quick deep-fried snack that you can serve
to your unexpected guests :)
Tips to make the best Onion Pakora:
- Gram
flour: Using good-quality gram flour or besan is very important, as 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; some thick or some thin won’t yield crispy. The thicker slices don’t fry well, leaving the
pakora soft, so slice them to a moderately thin size.
- 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 the oil: The oil has to be moderately hot before adding the
fritters. If the oil is not hot enough, pakora will soak up the oil. If the oil is
too hot, then the onion pakora will brown outside but will not get cooked inside.
- Frying
pakora: Pakora has to be fried on a medium-high flame; frying them on a low flame will make them hard, and 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 into moderately thin slices and add them
to the mixing bowl; keep aside.
Dry roast coriander and cumin seeds for a minute on a low flame. Crush them in the motor, besides adding black peppercorns.
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, which helps the 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, 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 absorbent 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 with red or green chutney or sprinkle some chaat masala.
