It is a quick and interesting pakoda recipe made with onion slices, besan, and regular spices. I know there are lots of variants when it comes to this recipe; the most common way to prepare this pakoda is to have a thin coating of spiced besan batter to form crispy fritters. It is easy to cook and gets ready in less than 10 minutes. it is a foolproof recipe of super crisp pakoda, Do try this!
- Firstly, Cut the onion into long, medium-thick, and uniform slices, also squeeze the onions with masala well to release the juice from them. Add very less water to bind the onion and flour mixture.
- secondly, as an alternative to rice flour, you can also use cornflour for the same purpose. But if you have access to rice flour, do use it for better results.
- the pakora has to be deep-fried in a medium flame for even distribution of heat and eventually to cook it evenly. also, double frying makes it more crispy and brittle in texture.
- Lastly, onion pakoda tastes great when served hot and crispy.
Recipe card for onion pakoda
- 300 grm or 6 medium size onin
- Salt to taste
- 1 tsp ginger garlic paste
- 3 chopped green chilli
- 1 tbsp red chilli powder
- 1 tbsp coriander powder
- ½ tsp turmeric powder
- 1 tsp ajwain
- 1 tsp crushed coriander seeds
- ½ tsp amchur powder
- ¼ tsp garam masala
- ¼ tsp black salt
- 1 tsp lemon juice
- 1 tbsp rice flour
- 1 cup gram flour besan
- Oil for frying
- Cut onions into long and medium-thick slices. make sure to slice of uniform thickness as it helps to fry easily.
- Then transfer the sliced onion into a large bowl. add salt, ginger-garlic paste, green chili slits, red chili powder, coriander powder, turmeric powder, ajwain, crushed coriander seeds, amchur powder, garam masala, black salt, and lemon juice. Now squeeze and mix well making sure all the spices are well combined and onions release moisture.
- Then add rice flour and besan. Mix well and coat with onion slices.
- Now add only 1 tbsp water and bind the mixture.
- Then heat oil and drop the pakoda mixture with your fingers (refer to video).
- fry on medium flame stirring occasionally.
- Remove pakoda from the oil and cool down slightly.
- Then again fry it for a super crisp texture.
- lastly, drain off the pakoda and enjoy with hot tea and fried chili.
- Cut onion into long and medium-thick slices. Do not cut into very thin slices.
- Squeeze onion slices and mix masala with your hand. So Onion slices release its water and masala easily stick with it.
- Rice flour gives crispiness to pakodi
- Add gram flour gradually and coat with onion slices.
- Add very little water to bind the pakodi mixture.
- Fry pakodi on medium flame.
- Double fry pakodi on high flame for its crispy and crunchy texture.