Onion pakora | Onion pakoda | Crispy onion fritters

Crispy onion pakora, prepared with besan coated onion slices with few aromatic spices.

There are two methods to prepare this onion pakora, one is soft pakodas and the other one is crispy version. Today I showed you here the crispier version which is my favorite.

Although there are multiple varieties of pakodas available in Indian cuisine this crispy onion pakora holds the first place according to my list. Learn to make this vengaya pakoda with the help of easy explanation.

Even though this is a deep fried snack you can’t resist munching this if you try it once. The curry leaves added in this pakora gives an excellent flavor and taste to this onion pakoda. Hence do not avoid adding them.

For more snacks click these links:

Potato Bonda

Aloo Tikki

Paneer tikka

Medhu Vada

Ribbon pakoda

Butter cookies

Serve this onion pakora with hot tea for a heavenly combination. Store this in an airtight jar and keep up to one week.

A quick video:

Onion pakora | Onion pakoda | Crispy onion fritters

Sangskitchen

Crispy onion pakora, prepared with besan coated onion slices with few aromatic spices.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Side Dish, Snack, starters

Cuisine Indian

Servings 2

Calories 120 kcal

Ingredients

  

1x2x3x

Ingredients:

• 2 big onion
• 1 green chilli
• 1 sprig curry leaves
• ¼ cup besan flour 4 tbsp
• 1 tbsp rice flour
• ¼ tsp jeera seeds
• 1 pinch asafoetida
• ¼ tsp chilli powder
• ½ tsp salt
• Few tsp water
• Oil to deep fry

Instructions

 

Preparation:

• Peel and slice big onions. Try to make very thin slices.
• Chop green chilli into small pieces.

Recipe:

• Take onion slices in a mixing bowl, chopped green chilli, and chopped curry leaves.
• Use your fingers to separate the onion rings.
• Add besan flour part by part and mix with onion. Be careful not to add too much of Besan/gram flour as onion pakora will turn like bajji. Approximately for two big onions, I added a quarter cup(60g or 4tbsp)of besan flour. You adjust based on the quantity of Onion.
• For 4 parts of besan add one or two parts of rice flour.
• Now add cumin/jeera seeds and, asafoetida.
• Put chilli powder and salt as required.
• Mix everything together with fingers such that the masala coats in each of the onion pieces.
• Sprinkle water in tablespoons in such a way the masala sticks with onions.
• Note: Should not pour water because the masala will become watery.
• The onion pakoda batter should have the consistency as shown below which is neither too dry nor too watery.

How to fry onion pakora:

• Heat enough oil to deep fry. Check the temperature of the oil by dropping a small pinch of batter. If it rises immediately then oil is in perfect heat.
• Take a small bunch of pakora mix in hands, spread and drop into the oil as shown in the picture.
• Do not drop the whole bunch like bajji. Let the pakoras fry nicely until the bottom fried to golden brown color.
• You will get an oozing sound when onions are fried. Onions take at least five minutes to become crispy.
• Stir and flip to the other side and let fry for few more minutes until crispy.
• When pakoda is done completely you will get deep brown color. The sizzling sound completely stops and bubbles settle down fully.
• Remove from oil and drain into a tissue paper to remove excess oil.

Notes

Tips: 1) Mix the batter properly as told above. If the batter is too dry pakoras will not have a proper coat and if the batter is watery pakora takes more time to become crisp and will end up like bajji. Add some besan flour to adjust watery batter and sprinkle some water if it is too dry. 2) You can add cashew nuts for a richer taste.

Nutrition

Calories: 120kcal

Keyword Crispy onion pakoda, Crispy onion pakora, How to make crispy onion pakora, Onion pakoda, Onion pakora, Vengaya pakoda

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Pictorial explanation:

Preparation:

• Peel and slice big onions. Try to make very thin slices.
• Chop green chilli and curry leaves into fine pieces.

Recipe:

• Take onion slices in a mixing bowl, chopped green chilli, and chopped curry leaves.
• Use your fingers to separate the onion rings.

• Add besan flour part by part and mix with onion. Be careful not to add too much of Besan/gram flour as onion pakora will turn like bajji. Approximately for two big onions, I added a quarter cup(60g or 4tbsp)of besan flour. You have to adjust based on the quantity of Onion.
• For 4 parts of besan add one or two parts of rice flour.

• Now add cumin/jeera seeds and, asafoetida.

• Put chilli powder and salt as required.

• Mix everything together with fingers such that the masala coats in each of the onion pieces. Add the final tablespoon of besan if needed.

• Sprinkle water in tablespoons in such a way the masala sticks with onions.
• Note: Should not pour water because the masala will become watery.

• The onion pakoda batter should have the consistency as shown below which is neither too dry nor too watery.

How to fry onion pakora:

• Heat enough oil to deep fry. Check the temperature of the oil by dropping a small pinch of batter. If it rises immediately then oil is in perfect heat.
• Take a small bunch of pakora mix in hands, spread and drop into the oil as shown in the picture.

• Do not drop the whole bunch like bajji. Let the pakoras fry nicely until the bottom fried to golden brown color.
• You will get an oozing sound when onions are fried. Onions take at least five minutes to become crispy.
• Stir and flip to the other side and let fry for few more minutes until crispy.

• When pakoda is done completely you will get deep brown color. The sizzling sound completely stops and bubbles settle down fully.

• Remove from oil and drain into a tissue paper to remove excess oil.

Tips:

1) Mix the batter properly as told above. If the batter is too dry pakoras will not have a proper coat and if the batter is watery pakora takes more time to become crisp and will end up like bajji. Add some besan flour to adjust watery batter and sprinkle some water if it is too dry.

2) You can add cashew nuts for a richer taste.