Appetizers
Onion Pakora
Ingredients
- Onions, thinly sliced: 400 g (3 large)
- Gram flour (besan): 150 g (1.25 cups)
- Rice flour: 30 g (3 tbsp)
- Red chilli powder: 5 g (1 tsp)
- Turmeric powder: 3 g (0.5 tsp)
- Carom seeds (ajwain): 3 g (0.5 tsp)
- Fresh coriander, chopped: 10 g (2 tbsp)
- Vegetable oil (for frying): 500 ml (2 cups)
Method
- Toss sliced onions with salt and set aside for 10 minutes to release moisture.
- Add gram flour, rice flour, chilli powder, turmeric, ajwain and coriander to the onions.
- Mix well, using only the released onion moisture (adding a splash of water only if needed) to form a thick, clumpy batter.
- Heat oil to 170°C (340°F).
- Drop small clusters of the mixture into the hot oil and fry until deep golden and crisp, turning occasionally.
- Drain on paper towels and serve hot.
Introduction: Onion pakoras are a beloved monsoon-season snack across India, gram-flour battered onion fritters typically sold at roadside stalls and enjoyed with hot tea during the rains.
Cultural Background: Onion pakoras are a beloved monsoon-season snack across India, gram-flour battered onion fritters typically sold at roadside stalls and enjoyed with hot tea during the rains.
Tips: Avoid adding too much water; a drier batter gives a crisper, lacier pakora.
Variations: Spinach or potato slices can replace onion for palak or aloo pakora using the same batter.
Storage: Best eaten fresh the day they are made.
Reheating: Recrisp in an air fryer or oven at 180°C (350°F) for 5 minutes.
FAQs:
Q: Why are my pakoras soggy?
A: This usually means the oil wasn't hot enough or the batter had too much water; keep it thick and fry at a steady 170°C (340°F).
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