Last updated on September 24th, 2019
Onion pakoda recipe or onion pakora recipe with step by step photos. Onion pakoda are deep fried onion fritters with Indian spices. These onion fritters made from gram flour are Indian street food or snack loved by all.
Onion pakoda recipe is made with chickpea flour, rice flour, salt, carom seeds, chili powder. Pakora is a deep fried snack made with different vegetables. In onion pakoda recipe onion is used as main ingredient. Here in Tamil nadu onion pakora, onion bajji, milagai bajji, masal vada, medu vada, onion samosa are all time favorite street foods. These crispy spicy onion pakoda are eternal favorite among Indians.
Onion pakoda is easy to prepare in 10 minutes. You can easily make this snack for sudden guests. These onion pakora are perfect tea time snack too. A perfect onion pakoda platter with good masala tea is ideal for cold winters. We love onion pakora and I make them when we crave some special snack.
Here I am sharing this perfect onion pakoda recipe that is crispy and flavorful. This onion pakora recipe does not soak up oil. Also since I have added some carom seeds these pakodas are comparatively light on tummy. I usually add some rice flour while making pakoda with onion or any other vegetable. Adding rice flour makes the pakoda crunchy and also retains the crunch. If you want to store the pakoda for 2-3 days then do use rice flour. You can also use semolina or corn flour instead of rice flour.
Few alternate recipe for onion pakoda is to use wheat flour instead of chickpea flour. Onion pakoda without gram flour does taste good but different. If you prefer gluten free pakoda then gram flour is the best choice.
To make onion pakoda recipe big onions are used. peel and slice them as thin as possible. I like to use generous amount of freen chili and curry leaves in my onion pakora recipe. In some recipes fennel seeds are also added. If you want to avoid oil these onion pakoras can be baked. Just spread them as single layer on a well greased cookie sheet. Give a quick spray of oil. Bake for 15-20 minutes at 180C. I have tried baking cashew pakodas this way. I guess the same will work for this recipe too.
Serve onion pakoda with tea, coffee. You can also use this pakoda to make kadhi pakodi.
If you are looking for do check gobi paoda, cashew pakoda, cabbage pakoda recipes.
How to make onion pakoda recipe
Heat oil for deep frying.
In a mixing bowl, take sliced onions, chopped green chilies, crushed ginger, curry leaves. Mix well. Squeeze the onions gently. Set aside for 5 minutes.
Add rice flour, gram flour, carom seeds, salt and mix well.
Take around 3 teaspoons hot oil and add to this mixture. Now sprinkle 23 teaspoons water at a time and make a tight dough like mixture.
Now take some dough and add to the hot in sprinkling motion. Deep fry until golden brown in medium flame. Do not add too many pakoras at at time. There should be enough space for the pakodas. Also do not cook in high flame.
Fry until the sizzling sound is reduced and pakodas are golden and crispy.
Drain excess oil on a kitchen tissue or strainer. Serve onion pakoda hot with tea.
Onion pakoda recipe card below:
Onion pakoda recipe | Vengaya pakoda recipe | Onion fritters
Ingredients
- 3 big onions sliced
- 1/2 cup gram flour
- 1/2 cup rice flour
- 3 green chilies chopped
- 15 curry leaves
- 1/2 inch ginger peeled and crushed
- 1/2 teaspoon chili powder
- 1/4 teaspoon carom seeds
- Salt to taste
- Oil
Instructions
- Heat oil for deep frying.In a mixing bowl, take sliced onions, chopped green chilies, crushed ginger, curry leaves. Mix well. Squeeze the onions gently. Set aside for 5 minutes.
- Add rice flour, gram flour, carom seeds, salt and mix well.
- Take around 3 teaspoons hot oil and add to this mixture. Now sprinkle 2-3 teaspoons water at a time and make a tight dough like mixture.
- Now take some dough and add to the hot in sprinkling motion. Deep fry until golden brown in medium flame. Do not add too many pakoras at at time. There should be enough space for the pakodas. Also do not cook in high flame.
- Fry until the sizzling sound is reduced and pakodas are golden and crispy.
- Drain excess oil on a kitchen tissue or strainer. Serve onion pakoda hot with tea.
Nutrition
I don’t have rice flour. Can I use cornstarch or cornflour(makki ka aata) instead? What should be the proportion?