Get ready to tantalize your taste buds with the ultimate crowd-pleasing appetizer that'll have your guests begging for more! Onion Pakoda is not just a snack; it's a crispy, golden explosion of flavor that transforms humble ingredients into a culinary masterpiece. Whether you're hosting a party, looking for a rainy day treat, or simply want to impress your friends with your cooking skills, these irresistible Indian fritters are guaranteed to be the star of any gathering.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- onions (sliced)
- besan (gram flour)
- rice flour
- cumin seeds
- red chili powder
- turmeric powder
- salt
- water
- oil (for frying)
Instructions
- Prepare the ingredients by thinly slicing 2-3 medium onions into uniform half-ring shapes. Ensure the slices are not too thick to ensure even cooking.
- In a large mixing bowl, combine 1 cup besan (gram flour), 2 tablespoons rice flour, 1 teaspoon cumin seeds, 1/2 teaspoon red chili powder, 1/4 teaspoon turmeric powder, and salt to taste.
- Add water gradually to the dry ingredients, mixing to create a thick, smooth batter that coats the onion slices without being runny. The consistency should be similar to a pancake batter.
- Mix the sliced onions into the batter, ensuring each slice is thoroughly coated. Let the mixture rest for 5-7 minutes to allow the flavors to meld and onions to release moisture.
- Heat oil in a deep frying pan or kadai to medium-high temperature (around 350-375°F). Test oil readiness by dropping a small batter drop - it should sizzle and rise immediately.
- Carefully drop small clusters of batter-coated onions into the hot oil, ensuring not to overcrowd the pan. Fry in batches for optimal crispiness.
- Fry each batch for 3-4 minutes, turning occasionally, until the pakodas turn golden brown and crispy with a crunchy exterior.
- Remove pakodas using a slotted spoon, allowing excess oil to drain. Place on absorbent paper towels to remove additional oil.
- Serve hot with mint chutney, tamarind sauce, or tomato ketchup. Best enjoyed immediately while crisp and warm.
Tips
- Slice onions uniformly to ensure even cooking and consistent texture
- Keep batter consistency thick but not too dense - similar to pancake batter
- Let the batter rest for 5-7 minutes to enhance flavor absorption
- Maintain oil temperature between 350-375°F for optimal crispiness
- Fry in small batches to prevent overcrowding and ensure maximum crunchiness
- Use a mix of besan and rice flour for extra crispy exterior
- Drain pakodas on absorbent paper to remove excess oil
- Serve immediately while hot and crisp for the best taste and texture
- Pair with mint chutney or tamarind sauce for an authentic experience
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
