Onion pakora / pakoda is a tea time Indian street-snack. It is a perfect snack on a rainy day with hot tea or coffee along with mint chutney or Ketchup. In my childhood, I used to love buying it from the roadside shops. Now I make them at home the same way they used to make.
- Onion – 4, Thinly sliced
- Besan flour – 2 cups
- Rice flour – 1/2 cup
- Baking powder – 1 tsp
- Hing (asafoetida) – 1/4 tsp
- Fennel seeds – 1/2 tsp
- Pepper powder – 1 tsp
- Ginger – 2 tsp
- Cilantro (coriander leaves) – 1/4 cup, chopped
- Curry leaves – 1 sprig, chopped
- Salt – to taste
- Oil – 1 tbsp
- Oil – For deep fry
- Add salt to sliced onions and mix it well. Keep it aside for 10-15 minutes.
- Now add ginger, curry leaves, pepper powder, Cilantro and mix it well.
- In a bowl, take besan (chickpeas) flour, rice flour, baking powder, hing (asafoetida), a pinch of salt, and combine them together.
- Add 1 tbsp of oil and mix it well. Then add fennel seeds and mix it again.
- Add onion to the flour and add 2-4 tbsp water to make a thick batter. Mix it well until the onion gets coated well with batter (don’t add more water as the onion will release moisture.)
- In a deep bottomed pan, heat oil and put smalls balls of onion batter into the pan. Fry it in medium flame till the pakoras becomes golden brown and crispy.
- Make sure the batter is thick; otherwise it will be soggy.
- Be careful while adding salt to the flour in step 3, as we already added it to onion in step 1.
- Don’t fry it on low or high flame, it won’t be crispy.