Onion Pakoda Recipe: This onion pakoda recipe is of North Indian origin. A basic onion pakoda will contain gramme flour (besan), onions, salt, and herbs and spices – though the type of spices and herbs used will vary.
Generally, the spices and herbs used in Indian pakoda recipes aid in digestion. The spice that aids digestion in this punjabi style onion pakoda recipe is carom seeds (ajwain). They also give the fritters some sharp aromatic notes. I also add some asafoetida (hing), but it is optional.
Essentially, these are deep-fried onion fritters made with chickpea and rice flour and seasoned with other spices. Pakora is a popular snack recipe that is prepared in all Indian states and is commonly known by local names. It is known as eerulli baje in Kannada, kanda bhaji in Marathi, and vengaya pakoda in Tamil.
The recipe yields crispy fritters with the texture of caramelised onions on the outside. The texture of the inside of the pakoda contrasts with softened onions in a well-cooked batter.
Crispy crunchy onion fritters are very popular in my house during the rainy season or during the winter. Serve Onion Pakoda with fried salted green chillies and your choice of green or sweet chutney. This entire dish can also be served with Indian chai.
Pakoras are made by combining thinly sliced onions with a besan and rice flour mixture. It’s seasoned with ajwain and red chilli powder. The coated onion slices are then deep fried in batches until crisp and golden brown.
Pakodas are typically served as an appetiser or as a snack, but they can also be stuffed between bread and served as kanda pav. In Maharashtra or Marathi cuisine, stuffing between bread is a common practise. Essentially, the concept is similar to vada pav, and the stuffing can be supplemented with garlic or green chutney. In Punjab or Northern India, onion pakoda is prepared with a dense coating and is less crisp. It is also commonly used in chickpea curry or besan kadhi to make kadhi pakora. It is also known as eerulli bajji or neerulli baje in Karnataka and is served with coconut chutney.
In addition, there are some important tips and suggestions for making crisp and golden onion pakoda. As previously stated, onion pakora can be prepared in a variety of ways. It can be made crisper by using less coating or softer by using more coating. The consistency of the besan, rice flour, and onion mixture can be easily controlled. Second, without adding any water, squeeze the thinly sliced onions until they release their juice. Finally, deep fry the onions on medium heat so that the heat is distributed evenly.
To make onion fritters, you can use any type of onion, including red onions, yellow onions, and white onions.Just make sure to thinly slice the onions for a crisp texture. To thinly slice the onions, I always use a chef’s knife. You could also use a food processor.
In regional Indian cuisine, onion fritters are prepared in a variety of ways.
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Onion Pakoda Recipe Card:
Onion Pakoda Recipe
- 2 onions (thinly sliced)
- 1 inch ginger (finely chopped)
- 2 green chilli (finely chopped)
- few curry leaves (chopped) (chopped)
- 2 tbsp coriander leaves (finely chopped)
- 1/4 tsp turmeric / haldi
- 1/2 tsp kashmiri red chilli powder / lal mirch powder
- pinch of hing / asafoetida
- 1/4 tsp ajwain / caraway seeds
- 1 cup besan / gram flour
- 2 tbsp rice flour
- 1/2 tsp salt
- oil for deep frying
- To begin, place 2 thinly sliced onions in a large mixing bowl.
- Also add 1 inch ginger, 2 green chilies, a few curry leaves, 2 tbsp coriander leaves, 1/4 teaspoon turmeric, 1/2 teaspoon chilli powder, 1/4 teaspoon ajwain, and a pinch of hing
- 1 cup besan, 2 tbsp rice flour, and 1/2 tsp salt are also added.
- Combine thoroughly, making sure to squeeze the onions thoroughly.
- Squeeze the onions until the moisture is released without adding any water.
- Mix until a dough is formed. If the onions do not release any water, add a few drops of water.
- Drop a ball of pakoda dough into hot oil. If the oil is overcrowded, it will not crisp up.
- Fry the pakoda on medium heat until crispy and golden brown.
- Finally, drain the onion pakoda on kitchen paper and serve with tomato sauce and chai.
- First and foremost, ensure that your onion slices are uniform, as they will all be fried at the same time.
- Avoid adding water as well, as the pakoda may not become crispy.
- In addition, use corn flour instead of rice flour to make the pakoda crispier.
- To make a more flavorful pakoda, add mint and more coriander leaves.
- Baking & Air-frying: You can also bake or air-fry onion pakoda. However, the taste and texture of baked onion pakora will differ from that of fried onion pakora. Add just enough water to coat the flour mixture on the onion slices for both baked and air-fried onion pakoda. The mixture should appear dry and not have a batter-like consistency.
- Bake at 180 degrees Celsius in a preheated oven until the pakoras are crisp and golden. 1 to 2 tablespoons oil should be added to the batter. Add just enough water to coat the mixture on the onion slices.
- For air-frying, set the temperature to 180 degrees Celsius. Preheat the air fryer for 10 minutes before using it, and then air fry until crisp. Remove the air fryer pan in between and shake or turn over each pakoda.
- Texture: Add more water if you want a softer pakoda. Slice onions thinly and evenly for a crisp pakoda.
- Finally, onion pakoda is delicious when served hot and crispy.
Is onion Pakoda good for you?
It also causes increased inflammation in the body and inhibits the fat-burning process. Can diabetics, heart patients, and obese people consume Urad Dal and Onion Pakoda? No. This is deep-fried food that does not fit with a healthy lifestyle.
How can I keep my pakoras crispy for an extended period of time?
Fry the pakoras twice in hot oil.
Another simple method for keeping the pakoras crisp for a long time is to double fry them. The trick is to fry them on medium heat for a few minutes before taking them off the heat. Then, fry them on high heat until golden and crisp.
Is it safe to eat pakoras?
We understand that your craving for steaming hot pakora is unavoidable, but it is also true that this unhealthy snack can be harmful to your health. The deep-fried pakora is made with a lot of oil, as well as some unhealthy vegetables and spices.
What is the calorie count of one onion Pakoda?
A single piece of pakora contains 75 calories, and a plateful may contain 400 or more. Fritters made with vegetables or chicken that are dipped in a batter of chickpea and rice flour and deep fried.
How do you keep crispy pakoras and fries?
Using cold water when making the batter for your fritters can help keep them crispy. Because the batter is cold, the fritters will not absorb as much oil, keeping them light and crispy.
Why aren’t my pakoras crispy?
Crispy pakoras will not be produced if the batter is too thick or too thin. The pakoras will soak up oil if the oil is not hot enough. If the oil is too hot, the onion pakoda will brown on the outside but not cook on the inside. Frying pakoras: Pakoras must be fried on a medium high heat.
How can I fry without using any oil?
Use carbonated liquids, a small amount of leavening (baking soda), or both in the batter when battering foods before frying. As the food cooks, these emit gas bubbles, reducing oil absorption even further.
Is pakora considered junk food?
Gram flour is high in protein and thus beneficial to one’s health. Pakoras are deep fried and thus classified as junk.
What kind of salt is used to make crispy pakoras?
Sodium hydrogen bicarbonate is the salt used to make tasty and crispy pakoras. NaHCO3 is the chemical formula. It can be used for two things: (1) It is used in medicine as an antacid to treat stomach acidity.
What ingredients are used to make pakoras crispy?
Sodium bicarbonate is the chemical compound X, and its chemical formula is NaHCO3. Sodium bicarbonate, also known as baking soda, is unquestionably a sodium chemical compound. Furthermore, sodium bicarbonate or baking soda is used in cooking to add crispiness to fried foods such as pakoras.
Is it okay to use baking powder in pakora?
Baking powder – This gives the pakora batter a nice airy texture and makes the fried pakoras airy and delicious. Green Chili Pepper – One, with the seeds left in, adds just the right amount of fresh heat and flavour to these pakoras.
What role does baking soda play in frying?
In a flour-based batter, baking soda acts as a leavening agent. The reaction of the baking soda with the liquid in the recipe results in the formation of gas bubbles. This release of carbon dioxide gas is responsible for the final fried product’s lightness.
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