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 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 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 :)
Tips to make the best Onion Pakora:
- Gram
flour: using good quality gram flour or besan is very important_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 you 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 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
- 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
- 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
If you have tried this Onion Pakora Recipe then don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!
Like Our Videos? Then do follow and subscribe to us on youtube to get the latest Recipe Video updates.
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_And mix the flour to
make a moist mass of dough
Heat the oil in the wok or fry pan for deep frying the pakoda_
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 absorb tissue placed on a plate or on a colander_
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
