If you're on the hunt for a deliciously crispy snack that brings the vibrant flavors of India right to your kitchen, look no further than Onion Pakoras! These delightful Indian onion fritters are not only easy to make but are also the perfect accompaniment to your evening chai or a fantastic appetizer for any gathering. With just a handful of ingredients, you can whip up a batch of these golden, crunchy delights that will have your taste buds dancing with joy. Ready to impress your friends and family with your culinary skills? Let’s dive into the world of Onion Pakoras and discover how to create this irresistible treat!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 2 large onions, thinly sliced
- 1 cup chickpea flour (besan)
- 1 teaspoon cumin seeds
- 1/2 teaspoon turmeric powder
- Salt to taste
- Water as needed
- Oil for frying
Instructions
- Begin by gathering all your ingredients: 2 large onions, 1 cup chickpea flour (besan), 1 teaspoon cumin seeds, 1/2 teaspoon turmeric powder, salt to taste, water as needed, and oil for frying.
- Peel and thinly slice the onions. Place the sliced onions in a large mixing bowl.
- Add the chickpea flour (besan) to the bowl with the onions. Then, add the cumin seeds, turmeric powder, and salt to taste. Mix the dry ingredients thoroughly with the onions, ensuring that the onions are well coated.
- Gradually add water to the mixture, a little at a time, while mixing. You want to achieve a thick batter that adheres to the onions but is not too watery. The consistency should be such that the onions are well coated without excess batter.
- Heat oil in a deep frying pan or kadhai over medium heat. To test if the oil is ready, drop a small amount of the batter into the oil; it should sizzle and rise to the surface.
- Once the oil is hot, carefully drop spoonfuls of the onion batter mixture into the hot oil. Do not overcrowd the pan; fry in batches if necessary.
- Fry the pakoras for about 5-7 minutes or until they turn golden brown and crispy, turning occasionally for even cooking.
- Once cooked, use a slotted spoon to remove the pakoras from the oil and place them on a plate lined with paper towels to absorb excess oil.
- Repeat the frying process with the remaining batter until all the onion pakoras are cooked.
- Serve the hot onion pakoras with your choice of chutney or dipping sauce. Enjoy your delicious Indian onion fritters!
Tips
- Slice the Onions Thinly: For the best texture, make sure to slice your onions as thinly as possible. This allows them to cook evenly and become beautifully crispy.
- Adjust the Batter Consistency: The key to perfect pakoras is the batter. Add water gradually until you reach a thick consistency that coats the onions well but isn’t too runny.
- Temperature Check: Before frying, ensure your oil is hot enough by dropping a small amount of batter into it. If it sizzles and rises to the surface, you're ready to fry!
- Don’t Overcrowd the Pan: Fry the pakoras in small batches to maintain the oil temperature and achieve that perfect crunch. Overcrowding can lead to soggy fritters.
- Serve Immediately: Onion Pakoras taste best when served hot and fresh. Pair them with mint chutney or tamarind sauce for an extra flavor kick!
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
