Before we get started with How to make Onion Pakoda/Onion Pakoda Recipe lets get to know what is onion pakoda.
What is Onion Pakoda?
Onion pakoda or pakora are basically deep-fried fritters made using gram flour (besan). You can also make pakora with chickpea flour too.
Onion pakoda is very popular Indian street food as well. And Made differently in various parts of India. Onion pakoras are very easy to make snack and taste really good.
Basic onion pakoda is made with gram flour, onions, salt, with some herbs and spices, which are added to help your digestion.
The texture of onion pakoda should me crispy, caramelized from outside and contrast with softened onions well cooked from inside.
Crispy crunchy onion fritters have demand in my home in rainy season and winter season.
The onion pakoda recipe shared in this blog here will help you make the best onion pakoda that do not soak much oil and turn out crispy and flavourful.
If you are looking for more snack or starter recipe:
How to make Onion Pakoda/Onion Pakoda Recipe
Onion Pakoda Recipe Ingredients:
- Sliced & layer separated onions – 2 cups
- Gram flour (besan) – 1 cup
- Rice flour – 1 1/2 tablespoon
- Salt as necessary as required
- Ginger garlic paste – 1 teaspoon
- Caram seeds (vaamu) – 1/2 teaspoon
- Turmeric powder – 1/2 teaspoon
- Red chilli powder – 1 teaspoon
- Garam masala
HOW TO MAKE ONION PAKODA/ONION PAKODA RECIPE Step by step:
- Slice the Onions little thick and gently squeeze them using your palms for separating the onions.
- Set the squeezed onions aside to release the water.
- Now sprinkle gram flour (besan), rice flour, carom seeds, turmeric powder, red chilli powder, salt as necessary, ginger garlic paste and garam masala.
- Mix everything well without adding water to it.
- Sprinkle a little water each time and mix the flour to make a moist dough.
- Sprinkle more water if needed.
- Take a pan and heat oil on medium flame till hot.
- To check whether the oil is hot simply drop a small portion of dough into the oil, the dough should rise without browning and shouldn’t sink.
- It’s the right time to start frying the pakodas. Take small Portions and gently drop them in the oil.
- Fry on a medium flame stirring them once in a while for evenly frying.
- Fry the pakodas till golden and crisp, and remove them to a colander or a tissue to remove the excess oil.
- And Fry the next batch in the same way but before that ensure the oil is hot.
- Serve the hot pakodas with some tomato ketchup & sliced onions with some coriander, or simply sprinkle some chat masala and serve it with a cup of hot tea or coffee.
Tips to make best Onion Pakoda:
- Gram flour: It’s very important to use the good quality gram flour to make the pakoras, as they turn up bitter if using the gram flour which is stored for a few months. To check simply check the taste of the gram flour.
- Slicing Onions: Make sure you slice the onions evenly, do not slice some of the onions thick and some thin. The thicker slices do not get fried and will not yield you crispy pakodas.
- Flour: Traditionally pakodas are made using gram flour but adding some cornflour or rice flour the pakodas will turn crispy for a long time.
- The temperature of Oil: Oil should be hot enough before dropping the dough as its too hot the dough will become brown once you drop, and if it’s not hot the pakodas will sink in oil and they soak oil.
- Frying Pakodas: Pakoda should be fried on a medium-high flame. Frying them on a low flame will make your pakodas hard and frying them on a high flame will burn the pakodas.
There are different variations of pakodas, they are: Kaju pakoda, cabbage pakoda, ladies finger pakoda etc. you can you use different vegetables and make pakoras.
Calories 290 kcal/ Carbohydrates 34 g/ Protein 9 g/ Fat 13 g/ Saturated Fat 1 g/ Sodium 102 mg/ Potassium 430 mg/ Fiber 6 g/ Sugar 8 g/ Vitamin A 35 IU/ Vitamin C 18 mg/ Calcium 35 mg/ Iron 2 mg.
Let me know in comments If you have tried it at Your home ?
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