Onion Pakoda

Onion Pakoda recipe is very easy to make and an excellent evening snack recipe especially during the rainy days, commonly prepared in most Indian homes. Onion Pakoda is also sold in street stalls and restaurants. This tasty and crispy Onion Pakoda is a sure treat for anyone. 

Onion Pakoda is a deep-fried snack that is made with gram flour, salt, light spices, and the main ingredient is sliced Onions. For perfect and crispy Onion Pakodas the onions have to be sliced finely and the ratio of onion to batter has to be perfect or else it will become Onion Bajji.

Ingredients

1. Onion - 1 1/2 cup (sliced)
2. Gram Flour - 1 cup
3. Cooking Oil - for deep frying
4. Rice Flour - 1/2 cup
5. Red Chili Powder - 1/2 tsp
6. Garam Masala Powder - 2 pinch
7. Ginger Garlic paste- 1 tsp (finely chopped)
8. Green Chilies - 2 (finely chopped)
9. Coriander powder - 1/2 teaspoon
10. Curry Leaves - some (finely chopped)
11. Cumin Seeds - 1/2 tsp
12. Hing (Asafetida)- a pinch (optional)
13. Coriander leaves - few (finely chopped)
14. Salt as per taste
15. Water as required

For Garnishing

1. Curry leaves - few
2. Green chilies - 2

Direction/Method

1. Take a kadai for deep frying
2. Pour some cooking oil into the kadai.
3. Let the cooking oil heat for some time.
4. In the meantime, prepare the Onion Pakoda mixture.
5. Take a bowl and add 1 cup of gram flour and 1/2 cup of rice flour,
6. Mix them together.
7. Add 1 1/2 cup of sliced onions, 1/2 tsp of red chili powder, 1 tsp of finely ginger garlic paste, 2 finely chopped green chilies, a pinch of hing which is optional, 1/2 tsp of coriander powder, 1/2 tsp of cumin seeds, 2 pinch of garam masala powder, some finely chopped curry leaves, some finely chopped coriander leaves and salt as per taste.
8. Mix them well.
9. Pour 3 tbsp of hot oil from the kadai into the Onion Pakoda mixture.
10. Allow it to cool down for some time.
11. When it is not hot anymore, mix well.
12. Add a little bit of water and mix them again.
13. Ensure not to add too much water, otherwise, the texture of Pakoda will be lost.
14. The Onion Pakoda mixture must be coarse and thick.
15. When the cooking oil is hot enough, drop small portions of Onion Pakoda mixture into the hot oil.
16. Fry them till they become golden brown color on a low flame.
17. Keep flipping them for few times.
18. When they are ready, take them out and transfer onto a plate.
19. For garnishing fry a few curry leaves and 3 green chilies.
20. Be careful, green chilies and curry leaves splutter a lot.
21. Garnish them with fried some curry leaves and green chilies.
22. That's it! Onion Pakoda is ready to be served, serve with any sauce along with tea/coffee.

Onion Pakoda tastes best when it is served hot. Onion Pakoda is a superb combination of tea/coffee and brings back many happy memories.

In south Indian tiffin centers and restaurants, these are served with coconut chutney. However, in north Indian restaurants, some chat masala powder is sprinkled over the Onion Pakoda and is served along with green chutney.

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