Irresistibly Crunchy Spring Onion Pakoda Recipe
Spring Onion Pakodas stand out as a delightful fusion of flavors and textures. Originating from the Indian subcontinent, these crispy fritters offer a tantalizing combination of earthy spring onions, aromatic spices, and a golden-brown crunch. Let’s delve into the essence of this beloved treat and discover what makes it a favorite among snack enthusiasts.
The Essence of Spring Onions: Spring onions, with their mild yet distinct flavor, serve as the heart and soul of Spring Onion Pakodas. These slender greens add a refreshing crunch and a subtle sweetness to every bite. Their vibrant hue not only elevates the visual appeal of the pakodas but also infuses them with a fresh, spring-like essence.
Crafting the Perfect Batter: At the core of every pakoda lies its batter – a harmonious blend of chickpea flour, spices, and just the right amount of water. The chickpea flour, also known as besan, forms the base, providing a crisp coating that encases the tender spring onions. A dash of carom seeds, cumin seeds, red chili powder, and turmeric powder imbue the batter with layers of flavor, creating a symphony of tastes with each bite.
The Art of Frying: As the oil heats up, the stage is set for the culinary magic to unfold. Droplets of the batter-coated spring onions gently descend into the hot oil, sizzling as they transform into golden orbs of deliciousness. With a watchful eye and a skilled hand, the pakodas are fried to perfection, achieving a delicate balance of crispiness on the outside and tenderness within.
Here are a few finger-licking recipes:
How to make Spring Onion Pakoda Recipe:
1. In a mixing bowl put sliced spring onions, sliced onions, coriander seeds and cumin seeds.
2. Add minced curry leaves, salt, turmeric powder and red chili powder.
3. Put ginger garlic paste, coriander leaves, 1 bowl besan flour and rice flour. Mix.
4. Add next ½ bowl of besan flour and mix well. Add very little water to get thick batter.
5. Heat oil in a pan and once oil is ready to deep fry, put batter in small portions.
6. Deep fry on low to medium flame and flip to other side till they turn golden brown colour.
7. Remove from oil, drain excess oil and transfer spring onion pakoda recipe to a serving plate and serve hot.
Watch Spring Onion Pakoda Recipe video on YouTube.
Tips to make Spring Onion Pakoda Recipe:
Prepping the Spring Onions:
- Use the white and green parts: Don’t discard the white parts of the spring onion! They add sweetness and depth of flavor to the pakoras.
- Finely chop: Thinly sliced spring onions will cook faster and ensure even crisping throughout the pakora.
- Release the water: Salting the chopped spring onions and letting them sit for 10 minutes draws out excess moisture. This prevents the batter from becoming soggy.
The Batter:
- Gram flour is key: Besan or gram flour is the base for the batter. It provides structure and a wonderful chickpea flavor.
- Rice flour for crispness: A small amount of rice flour added to the gram flour batter helps achieve a lighter and crispier texture.
- The right consistency: Aim for a thick and slightly sticky batter. It should coat the spring onions well without dripping off. Add water sparingly, a tablespoon at a time.
- Flavor Boosters: Don’t be shy with the spices! Chili powder, turmeric, chopped green chilies, and a touch of garam masala add a delightful depth of flavor.
Frying and Serving:
- Hot oil is essential: The oil temperature should be medium-hot (around 350°F) for even cooking and a crispy exterior.
- Don’t overcrowd: Fry the pakoras in batches to avoid lowering the oil temperature and making them greasy.
- Golden perfection: Fry until the pakoras are golden brown and crisp on all sides.
- Drain on paper towels: This removes excess oil, resulting in a lighter and less greasy pakora.
- Serve immediately: Spring Onion Pakoda is best when enjoyed hot with your favorite chutney or dipping sauce.
Spring onion pakoda recipe
Spring onion pakoda are the perfect way to enjoy the mild oniony flavor of spring onions with a satisfyingly crispy fritter crust.
Ingredients
- Spring Onions – 1 bowl
- Onion slices – 1 cup
- Coriander seeds – 1 tbsp.
- Cumin seeds – 1 tbsp.
- Minced curry leaves – 1 tbsp.
- Salt – 1 tbsp.
- Turmeric powder – ¼ tbsp.
- Red chili powder – 1 tbsp.
- Ginger garlic paste – 1 tbsp.
- Coriander leaves – 2 tbsp.
- Besan flour/ chickpea flour – 1 ½ bowl
- Rice flour – 3 tbsp.
- Oil – to deep fry
Instructions
- Combine the coriander and cumin seeds with the sliced onions and spring onions in a mixing dish.
- Add the red chili powder, turmeric powder, and minced curry leaves.
- Now add the rice flour, besan flour, ginger-garlic paste, and coriander leaves to a bowl. Blend.
- Stir in the remaining ½ bowl of besan flour thoroughly. To get a thick batter, add very little water.
- When the oil is hot enough for deep frying, add the batter in small amounts to the pan.
- Deep fry over low to medium heat for 6 minutes, then turn and fry the other side until golden brown.
- Take out of the oil, pour off any extra, then move the recipe for spring onion pakoda to a serving platter and serve hot.
Recipe Video
FAQ:
Can I substitute gram flour (besan)?
Yes, you can substitute gram flour with chickpea flour in a 1:1 ratio. They are the same thing.
How can I make these pakoras gluten-free?
Skip the wheat-based flours (rice flour and all-purpose flour, if using). Instead, use a gluten-free flour blend or chickpea flour with some cornstarch added for crispiness.
What dipping sauce goes well with spring onion pakodas?
There are many options! Here are a few popular choices:
- Mint chutney: This is a classic and refreshing accompaniment for pakoras. It’s made with mint leaves, cilantro, green chilies, yogurt, and spices.
- Tamarind chutney: This tangy and sweet chutney adds a nice contrast to the savory pakoras.
- Ketchup: A simple and readily available option, ketchup is a sweet and tangy dip that pairs well with these pakoras.
How can I reheat leftover spring onion pakoras?
Leftovers can be reheated in an air fryer at 350°F (175°C) for a few minutes until crispy again. You can also use a preheated oven at 300°F (150°C) for a few minutes, but they might not be quite as crispy as fresh.
Can I bake these pakoras instead of frying?
Yes, you can bake them! Preheat your oven to 400°F (200°C). Lightly grease a baking sheet and arrange the pakoras in a single layer. Bake for 15-20 minutes, or until golden brown and crispy, flipping halfway through. They might not be as light and airy as deep-fried Spring Onion Pakoda, but they’ll still be tasty.
