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Onion Pakora
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Onion Pakora Recipe | Crispy Onion Fritters
Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
 

OnionPakora is one of the famous tea time snack made with besan flour and onions as main ingredients. They are crisp from outside and soft from inside.

Course: Snack
Cuisine: Indian
Keyword: Crispy Onion Fritters, Onion Pakora Recipe
Servings: 1
Calories: 60 kcal
Author: Uppada Lakshmi
Ingredients
  • Onions – 1 bowl
  • Chana dal powder / besan/ gram flour – 1 cup
  • Salt – ¾ tbsp.
  • Turmeric powder – ¼ tbsp.
  • Coriander powder – 1 tbsp.
  • Garam masala powder – ¼ tbsp.
  • Red chilli powder – ½ tbsp.
  • Jeera/ cumin seeds – ½ tbsp.
  • Ginger garlic paste – ¾ tbsp.
  • Curry leaves – 2 tbsp.
  • Green chillies – 2 no.
  • Rice flour – 1 tbsp.
  • Curry leaves – 3 tbsp.
Instructions
  1. Onions play an important role, slice them into thin slices and put them in a wide vessel.
  2. Sprinkle turmeric powder, red chilli powder, salt, coriander powder, jeera, garam masala powder and ginger garlic paste.
  3. Add green chillies and sliced curry leaves and mix all ingredients so that all spices are coated well to onions and release its moisture out.
  4. Put besan powder and rice flour and mix well till you get perfect batter. If you feel the batter is hard then add water with spoons so that mixture does not turn runny.
  5. Heat oil in a wide pan and once oil is ready, spread onion batter and deep fry till they turn golden brown colour and crisp on medium flame.
  6. Once fried strain excess oil using colander and transfer to serving plate covered with kitchen towel or newspaper to remove excess oil.

  7. In remaining oil, fry curry leaves and garnish over Onion pakora Recipe.

Recipe Video

Recipe Notes

 

  • Slice onions into thin wafers so that they can be mixed with chana dal powder.

  • Choosing good quality besan flour gives good flavour and the right colour.

  • When we add salt, onions release little water so do not add water while mixing all ingredients. If you feel the batter is hard then add a little water with a spoon.

  • Onion mix should not be either loose or dry they should be mixed to moderate.

  • Do not use all flour to make this recipe, if the batter becomes loose then add a little flour.

  • When the batter becomes loose it tends to absorb more oil and we cannot obtain a crispy texture.

  • If you want street-style onion pakora then add a little eating soda so that they become crisp outside and soft inside.

  • When the whole mixture is mixed, test for salt and spiciness and add as per your taste.

  • Do not bring the temperature of the oil too high, if so pakora gets burnt or changes colour immediately even before it gets cooked from inside.

  • To know the right temperature of oil, put a little dough. If it rises with bubbles and turns its colour then the oil is ready.