Onion Pakora Recipe For This Monsoon Season in special way!
Onion Pakora Recipe, Onion Pakoda or onion fritters, a deep-fried Indian snack made of crisp and delicious gram flour (besan) and spiced with herbs. These Indian street foods are also known as Onion Pakora. As with many Indian dishes, onion pakoda can be made in different parts of India. This snack is simple to make and delicious.
In the monsoon season, it is a loved recipe and served with tea and different chutneys. These variations make these pakoras more delicious.
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Ingredients: Onion Pakora Recipe
- 2 Cups thinly sliced onion
- 1 ¼ cup besan
- 1 ½ cup rice flour
- ¾ tsp salt (or as per your taste)
- ½ tsp finely chopped ginger
- ½ tsp carom seeds
- 2 to 3 chopped green chilies
- 1 spring chopped curry leaves
- 10-15 chopped mint leaves
- ¼ cup cashews
- Oil for deep frying
Preparation of Onion Pakora or Onion Fritters
- Take a large mixing bowl and add sliced onion to it.
- Add chilies, curry leaves, mint leaves, ginger and salt to the same bowl.
- Before adding onions, nicely squeeze the onions with your fingers without mashing them for a few times and leave them aside for 5 minutes. This makes the onion to relate extra moisture.
- Sprinkle besan, cashews, and ajwain over the onions.
- Mix everything well until onions are coated with mixture.
- Add 2 tsp of water each time when mixing the flour until it makes a moist mass of dough.
- The dough should be tight and moist, not soggy like batter, otherwise they absorb a lot of oil during deep frying.
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How to Cook: Onion Pakora Recipe
- Take a kadai and add 1 tsp of oil to it and when it’s hot pour this to the dough.
- Mix the poured oil to the dough with the help of a spoon as oil is too hot.
- Add oil for deep frying onion pakora to the kadai and start the heat.
- Check the oil is hot enough to deep frying by sliding a tiny piece of dough to the oil. If it rises and does not sink that means the oil is ready with the right temperature.
- Regulate the heat to medium high after oil is ready with the temperature.
- Make a small pakoda by taking a small amount of dough and slide them gently to the kadai.
- Add some pakoras to the kadai with the same procedure and do not add too much of pakodas as they need space to fry well.
- While frying, stir the pakoras regularly and flip them if needed.
- Fry them on medium heat until they become crisp and golden. Now transfer them to absorbent tissues over colander or plate.
- Continue the procedure to make more onion pakoras with the rest of the dough.
- Serve these hot onion pakoras with a nice cup of tea or coffee to your family or friends. Serve with coriander chutney, mint chutney and tomato sauce.
Pakora recipes are an extremely popular deep-fried fritters recipe that is served for an evening snack. You can make these classic onion pakoras by deep frying or baking. Since monsoons are in full swing making a batch, you can relish hot. These are a simple and quick savory dish to prepare, however it isn’t easy when certain procedures and steps aren’t observed. Follow our recipe’s steps to make them perfect.
