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Onion Pakoda

Name: Onion Pakoda
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 people
Ingredients: 1 cup Besan flour; 2 tbsp Rice flour; 2 Onions (sliced); 3 Green chilies (sliced); 2 tbsp Garlic (crushed, optional); 1/2 inch Ginger (chopped); 2 sprig Curry leaves; 2 tbsp Coriander leaves (chopped); 1/4 tbsp Chili powder; 1 tsp Turmeric powder; 1 tsp Fennel powder; Salt (to taste); Oil (for deep frying)

June 6, 2018 by Senthil Sadasivam Recipe rating:

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Today, I will share my mom’s recipe for an all-time popular snack – Onion Pakoda!

This snack is very easy to make anytime of the day and enjoy – you do not need to wait for the rain or special occasion to make and enjoy this delicacy.

When I was a kid, my mom used to make this pakoda very frequently as it can be made with the ingredients readily available at home; and I continue the tradition now!

4 from 1 vote

Onion Pakoda

Crispy and tasty snack fritters made with besan flour and loads of sliced onion! Make sure you enjoy this with ginger tea...

Course Snack

Cuisine Indian

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 4 people

Author Senthil Sadasivam

Ingredients

1 cup Besan flour
2 tbsp Rice flour
2 Onions sliced
3 Green chilies sliced
2 tbsp Garlic crushed, optional
1/2 inch Ginger chopped
2 sprig Curry leaves
2 tbsp Coriander leaves chopped
1/4 tbsp Chili powder
1 tsp Turmeric powder
1 tsp Fennel powder
Salt to taste
Oil for deep frying

Instructions

Combine all ingredients and mix well. The pakoda mix should be dry, onion will ooze out some moisture, so if needed only sprinkle some water when mixing. Check/ adjust salt level.
Heat oil and when it is hot, take the batter mix and drop them into oil breaking them into small pieces with your hand. Wait for 30 secs for the batter to harden a bit and then stir the contents gently.
Fry them until the bubbles (and hissing sound) slow down and the pakodas turn crispy brown. Take the pakodas from oil and put them on a plate or bowl layered with 2 paper towels to absorb excess oil and serve immediately with a choice of mint chutney, dates/ tamarind chutney, coconut chutney, chili garlic sauce or ketchup.

Recipe Notes

My mom uses only fennel powder; you can use a pinch of garam masala powder if you want.
The oil should be at medium temperature for correct browning – not too hot (will turn black), not too low (will turn soggy). The pakoda will turn bitter if it gets blackened.
Hotel/ sweet shops and some folks add a tablespoon of butter, ghee or oil (shortening agent) to make the pakodas a bit more crispier/ easier when chewing or to increase shelf life. I prefer to make this pakodas without any ghee or oil actually.
You can also turn this into spinach or cabbage or mixed vegetable (potato, cauliflower, cabbage, green beans) pakoda by adding these ingredients.