Crispy onion pakodas. Onion pakora that is onion fritters is one of my favorite snacks to eat and enjoy . Crispy onion pakodas is a savory spicy snack made by mixing onions, and different spices in it, made into a batter and deep fried in hot oil. Crispy onion pakodas is a snack perfect with evening tea . The best days to enjoy this snack is during the rainy season . I absolutely enjoy eating these fritters when it rains and also accompany it with masala or Ginger tea. This is a very simple recipe . You can make this with very less readily available ingredients.
This snack is very popular snack in India. you can serve it with green chutney or tomato ketchup and tea .
I also like to eat it with Imli ki chutney and tomato ketchup by the side. But honestly these taste good as is, also without the side chutney’s.
There are different versions of making onion pakodas. Here I am sharing the recipe of crispy onion pakodas that are very easy to make quickly with readily available ingredients .
- Onions – 2 thinly sliced into long pieces
- Green chilli – 1 chopped into small pieces
- Ajwain / carom seeds – ¼ tsp
- Ginger – 1 inch piece peeled and grated
- Red chilli powder – ½ tsp
- Coriander powder – ½ tsp
- Turmeric – ¼ tsp
- Cumin powder – ½ tsp
- Salt to taste – about 2 pinches
- Water – as required
- Gram flour/ besan – 1 cup
- Oil to deep fry .
Take 2 medium sized onions and thinly slice them , make sure to make very thin long slices of it , this is crucial to make our pakodas or fritters crispy .
Take a green chilli give it a long slit cut vertically and then chop it into small fine pieces .
Wash and peel one inch size piece of ginger and grate it using a grater .
Now switch on the stove . And put a kadhai or wok on it and put oil in it enough to deep fry the fritters. Let the oil heat up. Heating the oil may takes time that’s why we are putting it on to the stove before making the batter. So by the time the batter is made the oil would be hot enough to start frying the fritters .
To make the batter
Take a big bowl ,and add thinly sliced long cut onions to it. Try putting them with your hands in to the bowl, and separate the layers of the onions, as much as you can, while putting them in the bowl. Separate the onion layers well . This would give separate thin slices and make the fritters or pakodas very crunchy.
To the onions now add in 1 chopped green chilli , ¼ tsp of ajwain or carom seeds , add 1 inch piece of peeled and grated ginger . the ginger should be finely grated , we do not need chunks of ginger in our pakodas so make them very fine , if the ginger paste is not too watery you can add ginger paste too, ½ tsp red chilli powder , ½ tsp coriander powder , ¼ tsp of turmeric powder, ½ tsp cumin powder and about two pinches of salt and mix well with a spoon . Mix it properly so that the spice mixture get properly coated on the onions.
Now take gram flour or besan and add 1 tbsp at a time and mix well , to make the fritters or pakoras crispy and crunchy do not add water to the mixture in the beginning . Let the gram flour soak in the water from the onions ,as the onions would release water upon adding salt .
Then add another 1 tbsp of besan or gram flour and mix well , now proceed in the same way by adding the besan one 1 tbsp at a time , tiil the onions are dry coated with the besan properly .
Now to this mixture just sprinkle some water about 1 tbsp and mix well , the batter shouldn’t be very runny nor too dense just the right thick consistency , that is if you take the batter in your hands you should be able to form a lemon sized ball . its okay if it forms a loose ball, we want the batter to be light and not very dense.
To fry the crispy onion pakodas
After mixing it well with very little water. You can either use your hands to make a ball and put it to fry directly. Or use a spoon to drop the fritters in to the oil.
While frying them make sure the oil is hot. Also not very hot, as the fritters will just cook on the outside and remain raw and dense on the inside. We don’t want that. Once the oil heats up properly. Put the stove on a medium flame. And fry the fritters by putting them carefully in the oil. By spoon , or by making a loose ball with your hands.
Fry them till they turn brownish orange in color and turn them carefully in oil to fry them on both sides . Remember to only deep fry these fritters , these would not taste good if you shallow fry them. You can only deep fry them . Fry them well and carefully .
Onion pakoras with cheese stuffing
You can also stuff them with cheese to make cheese stuffed onion fritters . for that you take a lemon sized portion of the batter in you hand and give it round shape then make a space or cavity in between and add a small cube of cheese in it and then close the space or the cavity to form a round ball and then fry it.
Making the balls and frying should happen right away don’t make the balls and then fry them at a later stage it would just loose it texture and become runny also the ball would not hold its shape for that long to fry it later . so immediately make a loose ball and fry.
You can make the batter and let it rest for some time and then fry them if you are not in a hurry. but don’t let the batter rest for more than twenty to thirty minutes as the fritters wont become crunchy if they are too watery or the onions become too soft . also the temperature of the oil is important frying the fritters on a very high heat will make them crispy from outside but the inner portion would taste very raw we don’t want that to happen , so don’t put the flame on too high . also drain the fritters well while removing them from the oil and remove it on to a paper towel so that the excess oil gets soaked on to the towel.
You can serve these pakodas with green chutney or ketchup or imli ki chutney and ginger tea accompanied by it. The combination of ginger tea and onion pakodas is my personal favorite .