Onion pakodas, also known as onion fritters, are a popular and savory Indian snack enjoyed by people of all ages. These crispy and flavorful bites make a perfect accompaniment to a hot cup of tea or can be served as an appetizer during gatherings and festivities. In this article, we’ll explore a simple and delicious onion pakoda recipe that you can easily recreate in your own kitchen.
Ingredients:
- – 2 large onions, thinly sliced
- – 1 cup gram flour (besan)
- – 2 tablespoons rice flour
- – 1 teaspoon red chili powder (adjust to taste)
- – 1/2 teaspoon turmeric powder
- – 1/2 teaspoon cumin seeds
- – A pinch of asafoetida (hing)
- – Salt to taste
- – Water, as needed
- – Oil for deep frying
Instructions:
1. In a mixing bowl, combine the sliced onions, gram flour, rice flour, red chili powder, turmeric powder, cumin seeds, asafoetida, and salt. Mix well to coat the onions evenly.
2. Gradually add water to the mixture, little by little, and mix well to form a thick batter. The batter should be thick enough to coat the onions well but not too runny.
3. Heat oil in a deep pan or kadai on medium heat for deep frying.
4. Once the oil is hot, take small portions of the onion batter and drop them into the hot oil using your fingers or a spoon. Fry in batches to avoid overcrowding the pan.
5. Fry the pakodas until they turn golden brown and crispy. Stir occasionally to ensure even cooking. It usually takes about 4-5 minutes per batch.
6. Once the pakodas are cooked, remove them from the oil using a slotted spoon and transfer them to a plate lined with kitchen paper towels. This will help absorb any excess oil.
7. Repeat the frying process with the remaining onion batter until all the pakodas are cooked.
8. Serve the onion pakodas hot as a snack with chutney or ketchup. They are best enjoyed immediately after frying.
Note:
You can add chopped green chilies, curry leaves, or coriander leaves to the batter for extra flavor if desired.
Enjoy your homemade onion pakodas!