Crispy Onion Pakoda | Spicy Onion Pakora

Onion Pakoda, also known as Onion Pakora, is a popular South Indian snack that is crispy, flavorful, and perfect for tea time. Made with thinly sliced onions, gram flour, and a mix of aromatic spices, this snack is a favorite across Indian households. Whether you’re enjoying it with a hot cup of masala tea or serving it as a starter, Onion Pakoda never fails to impress. In this blog, we’ll walk you through a simple yet delicious Onion Pakoda recipe, share some tips, answer common questions, and provide nutritional information. Let’s get started!

The Story Behind Onion Pakoda

Onion Pakoda has a special place in Indian cuisine, particularly as a street food snack. Growing up, many of us have fond memories of munching on these crispy fritters during monsoons, paired with a steaming cup of chai. The aroma of freshly fried pakodas wafting through the air is enough to make anyone’s mouth water. This simple snack, made with everyday ingredients, has the power to bring people together, making it a staple at family gatherings and festive occasions.

Ingredients for Onion Pakoda

Here’s what you’ll need to make these crispy delights:

• Onions: 2 cups, thinly sliced with layers separated
• Besan (Gram Flour): 1¼ cup (chana dal flour)
• Rice Flour/Semolina/Cornstarch: 1½ tablespoons (for added crispiness)
• Salt: ¾ teaspoon (or more to taste)
• Ginger: ½ teaspoon, finely chopped or grated (optional)
• Carom Seeds (Ajwain): ½ teaspoon (optional)
• Green Chilies: 2 to 3, chopped (adjust to your spice preference)
• Curry Leaves: 1 sprig, chopped (or 2 tablespoons of coriander leaves)
• Mint Leaves (Pudina): 10 leaves, chopped (optional)
• Cashews: ¼ cup, soaked for 15 minutes & drained (optional)
• Oil: For deep frying

How to Make Onion Pakoda

Preparation:

1. Slice the Onions: Thinly slice the onions and separate the layers. Place them in a large mixing bowl.
2. Add Spices and Herbs: Add the chopped green chilies, ginger, curry leaves, mint leaves, and salt to the onions.
3. Mix and Squeeze: Gently squeeze the onions with your fingers without mashing them too much. This step helps the onions release moisture, which will help bind the pakoda mixture.
4. Rest the Mixture: Let the mixture sit for about 5 minutes. The onions will continue to release moisture, making it easier to bind the flour.
5. Add Flour and Cashews: Sprinkle the besan, rice flour (or semolina/cornstarch), ajwain, and cashews over the onion mixture. Add more salt if needed.
6. Mix Everything: Mix everything well to ensure the onions are well-coated with the flour. The mixture should be fairly dry but should stick together when pressed.

Frying:

1. Heat Oil: In a deep pan, heat enough oil for deep frying. To check if the oil is ready, drop a small piece of the mixture into the oil. If it sizzles and rises to the surface, the oil is ready.
2. Shape the Pakodas: Take small portions of the onion mixture and drop them into the hot oil. You don’t need to shape them perfectly; the uneven shape adds to their crispiness.
3. Fry Until Golden Brown: Fry the pakodas on medium heat until they turn golden brown and crispy. Make sure to flip them occasionally to ensure even frying.
4. Drain Excess Oil: Use a slotted spoon to remove the pakodas from the oil and drain them on paper towels to remove excess oil.

Nutritional Information (Estimated)

• Calories: 293 kcal
• Carbohydrates: 34 g
• Protein: 9 g
• Fat: 13 g
• Saturated Fat: 1 g
• Sodium: 102 mg
• Potassium: 434 mg
• Fiber: 6 g
• Sugar: 8 g
• Vitamin A: 35 IU
• Vitamin C: 18.6 mg
• Calcium: 35 mg
• Iron: 2 mg

Tips for the Perfect Onion Pakoda

1. Use Fresh Ingredients: Fresh onions, chilies, and herbs will enhance the flavor of your pakodas.
2. Adjust the Spice Level: If you prefer a milder taste, reduce the number of green chilies.
3. Consistency of the Batter: Ensure the mixture is dry but sticks together when pressed. If it’s too dry, sprinkle a little water.
4. Oil Temperature: Fry the pakodas at medium heat. If the oil is too hot, the pakodas will brown quickly but remain uncooked inside. If it’s too cold, they will absorb more oil and become greasy.
5. Serve Immediately: Onion Pakodas are best enjoyed hot and crispy. Serve them immediately after frying for the best experience.

Also Read How To Prepare Chicken 65

Frequently Asked Questions (FAQs)

1. Can I make Onion Pakoda without besan? While besan is traditional, you can try using rice flour or even a gluten-free flour blend as a substitute.
2. How can I make Onion Pakoda healthier? You can bake the pakodas instead of deep-frying them, or use an air fryer. Additionally, adding more veggies like spinach or grated carrots can increase the nutritional value.
3. Can I prepare the Onion Pakoda mixture in advance? It’s best to prepare the mixture just before frying. However, you can slice the onions and prepare the dry ingredients ahead of time.
4. What dipping sauces go well with Onion Pakoda? Green chutney, tamarind chutney, and ketchup are popular choices.
5. Why are my Onion Pakodas not crispy? Ensure that the oil is hot enough and that the mixture is not too wet. Also, adding a bit of rice flour or semolina helps in making them crispy.
6. How do I store leftover Onion Pakoda? Store leftover pakodas in an airtight container in the fridge. Reheat them in an oven or air fryer to restore crispiness.
7. Can I use other vegetables in this recipe? Yes, you can add thinly sliced potatoes, spinach, or even paneer to the mixture.
8. What oil is best for frying Onion Pakoda? Any neutral oil with a high smoke point, like vegetable or sunflower oil, works well.
9. How long can I store the Onion Pakoda batter? The batter can be stored in the fridge for up to 24 hours, but it’s best to use it fresh.
10. Can I freeze Onion Pakoda? Yes, you can freeze the fried pakodas. Reheat them in an oven or air fryer before serving.

Conclusion

Onion Pakoda is a simple yet delightful snack that brings joy to any occasion. Whether you’re enjoying it on a rainy day or serving it to guests, this crispy treat is sure to be a hit. With the right ingredients, a few tips, and a little love, you can make the perfect Onion Pakoda at home. So, why wait? Try this recipe today and enjoy the flavors of this beloved South Indian snack!