Onion pakora is basically onion fritters made with gram flour known as besan, thinly sliced onions, spices, and herbs. Onion Pakora is a very popular Indian snack recipe. Onion pakora is made differently in various parts of India. Onion pakora is one of the most popular snack recipes in India. Onion pakora is most commonly prepared in most Indian households for evening snacks with a cup of tea or chutney and especially during the monsoon and cold winters.
- 4-5 medium-sized onions thinly sliced.
- ½ cup of gram flour (besan) or as required.
- 2 tbsp of rice flour.
- Oil as required to deep fry the pakoras.
- Salt to taste.
- Water as required.
- 2-3 green chillies finely chopped or to taste.
- 1 sprig of curry leaves finely chopped.
- Finely chopped coriander leaves.
- ½ tsp cumin powder.
- ½ tsp ajwain (carom seeds).
- 1/4th tsp turmeric powder.
- Red chilli powder to taste.
- Take a large mixing bowl and add in the sliced onions, salt to taste, chopped coriander and curry leaves, turmeric powder, chopped green chillies to taste, cumin powder, and red chilli powder.
- Mix all these ingredients well and keep the onion mixture aside for 5-10 minutes, so that the onion releases all the moisture.
- After the mixture rested for 5-10 minutes, add gram flour (besan), rice flour, and ajwain (carom seeds), and then combine all these ingredients well without adding any water by squeezing the onions very nicely.
- If the pakora batter appears very dry or too thick, add 2-3 tablespoons of water or as required to make a medium-thick batter and mix well, Check for the seasoning and adjust accordingly.
- Now the onion pakora batter is ready to fry.
- Take a kadai and add enough oil to deep fry the pakoras.
- Turn on the flame and heat the oil on medium to high heat.
- To check if the oil is hot or not for deep frying of the pakoras, drop a small portion of onion batter into the hot oil and if it floats in the oil without sticking to the bottom, then the oil is ready to deep fry the onion pakoras.
- When oil is hot, add a spoonful of pakora batter into the hot oil and fry them on a medium flame until crisp and golden in colour by turning them few times for even frying.
- Depending on the size of the kadai, you may add less or more pakoras at a time to fry, but do not overcrowd the kadai.
- When pakoras are done, remove them from the hot oil with help of a slotted spoon and place them on tissue papers to remove excess oil.
- Repeat the same with the remaining onion batter.
- Serve these onion pakoras hot with a cup of masala teat, tomato ketchup, or with green chutney.
You may increase or decrease the quantity of ingredients depending on your taste and for how may people you are making for.