Crispy Onion Pakoras: Authentic Indian Snack Recipe
25 minutes
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About Crispy Onion Pakoras: Authentic Indian Snack Recipe
Dive into the delightful world of crispy onion pakoras, a beloved Indian street food snack! These golden-brown fritters are made with thinly sliced onions, a flavorful batter of gram flour and rice flour, and a blend of aromatic spices. The perfect blend of textures and spices makes them irresistible.Quick, easy, and made with pantry staples, this recipe is perfect for a weeknight snack or a weekend treat. The addition of rice flour creates an extra-crispy exterior, making these pakoras a true delight. Serve them hot with your favorite dipping sauce, such as tamarind chutney or mint yogurt.Whether you're a seasoned cook or a beginner, this recipe guarantees delicious, crispy onion pakoras every time. Get ready to experience the authentic taste of India!
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Recipe Time & More
Prep10 minutes
Cook15 minutes
Total25 minutes
Ingredients
For the Onion Pakoras
- 2 large Onion thinly sliced
- 1/2 cup Gram Flour also known as besan
- 1/4 cup Rice Flour
- 1 tsp Chili Powder red
- 1/2 tsp Turmeric Powder also known as haldi
- 1/4 tsp Carom Seeds also known as ajwain
- 1/4 cup Water adjust as needed, approximately
- 1/4 tsp Asafoetida also known as hing; optional
- 1.5 tsp Salt or to taste
For Frying
- 2 cup Vegetable Oil for deep frying, or oil of your choice
Instructions
Prepare the Batter
- Thinly slice the onions. In a large bowl, combine the sliced onions, gram flour, rice flour, red chili powder, turmeric powder, carom seeds, asafoetida (if using), and salt. Mix well.
Add Water
- Gradually add the water, mixing continuously until you achieve a thick, but not runny batter. The batter should coat the onions well. Adjust water as needed to reach the right consistency.
Heat the Oil
- Heat the vegetable oil in a deep, heavy-bottomed pan or kadai over medium-high heat. To test if the oil is hot enough, drop a small amount of batter into the oil; it should sizzle and float immediately.
Fry the Pakoras
- Carefully drop spoonfuls of the batter into the hot oil, ensuring not to overcrowd the pan. Fry the pakoras in batches, turning occasionally, until they are golden brown and crispy on all sides. This will take about 2-3 minutes per batch.
Drain and Serve
- Remove the fried pakoras with a slotted spoon and place them on a plate lined with paper towels to drain any excess oil. Serve the onion pakoras hot with your favorite chutney or ketchup.
Recipe Notes
Expert Tips for Perfect Onion Pakoras
- For extra crispy pakoras, ensure the batter is not too wet. A slightly thicker batter is key.
- Don't overcrowd the pan when frying. This lowers the oil temperature and results in soggy pakoras.
- Maintain a medium-high heat throughout the frying process to achieve that perfect golden-brown crispiness.
- Experiment with additions! Chopped cilantro, green chilies, or ginger can add extra flavor and zest.
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Recipe Nutrition
Calories: 283kcalCarbohydrates: 29gProtein: 4gFat: 17gPolyunsaturated Fat: 5.1gMonounsaturated Fat: 10.2gSodium: 1140mgFiber: 2gSugar: 3g
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6 Comments
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Absolutely mouthwatering! Thanks for sharing.
Looks incredible! Thanks for the details.
Absolutely delicious! Thanks for sharing.
Thanks for the tip
I like the Tip for frying pakoda.
Awesome 🙂