Onion Pakoda/Fritters is deep fried, crispy and mouth watering popular Indian snack recipe served with tea/coffee. This can be prepared in just 10 minutes and served with coconut chutney/ Tomato ketchup.This is also called bhajo/bhaji in konkani/marathi.
Preparation time : 10 minutes
Serves : 2
Ingredients
Big Onion Chopped lengthwise - 1
Chickpea Flour - 1/2 cup
Asafoetida/Hing - 1/8 to 1/4 tsp
Turmeric Powder - 1/4 tsp
Ginger grated - 1 inch
Curry leaves chopped - 5 to 6
Garlic cloves chopped - 2
Red chilli Powder - 2 tsp
Cumin seeds - 1 1/2 tsp
Salt to taste
Cayenne Pepper powder - 1/2 tsp
Rice flour - 2 tsp
Green Chillies - 2(optional)
Vegetable Oil for frying fritters/pakoda
Preparation
Article "ONION PAKODA/FRITTERS" protected
Preparation time : 10 minutes
Serves : 2
Ingredients
Big Onion Chopped lengthwise - 1
Chickpea Flour - 1/2 cup
Asafoetida/Hing - 1/8 to 1/4 tsp
Turmeric Powder - 1/4 tsp
Ginger grated - 1 inch
Curry leaves chopped - 5 to 6
Garlic cloves chopped - 2
Red chilli Powder - 2 tsp
Cumin seeds - 1 1/2 tsp
Salt to taste
Cayenne Pepper powder - 1/2 tsp
Rice flour - 2 tsp
Green Chillies - 2(optional)
Vegetable Oil for frying fritters/pakoda
Preparation
- Heat oil in pan for frying. see that atleast 40% of the pan is covered with oil.
- In large bowl add onion, hing, turmeric powder, ginger, curry leaves, garlic cloves, red chilli powder, cumin seeds, cayenne powder, salt to taste and mix well.
- Now add the chickpea flour, and rice flour and mix to form medium thick batter. I have not added any water as the water released from onion was sufficient. You can always add very little water to form medium thick batter. mix well using hand or spoon. batter is now ready.
- Once the oil is hot, using tongs/spoon add batter in the oil. do not add too many pakodas at once.
- When the pakodas are half cooked turn it on the other side and continue frying.turn few times during frying so that its cooked evenly.
- Fry till they are golden brown and transfer it to paper towel so that excess oil is absorbed.
- Onion Pakodas/Fritters is now ready. Serve hot with coconut chutney/ tomato ketchup and cup of tea/coffee and enjoy.
Tip:
- Oil should not be too hot or too cold. If it too hot it will get cooked outside but remains uncooked inside. If its too cold it will absorb oil. So it is better if you have it cooked in medium-high flame.
- Cut the onions into thin slices, so that its coated and cooked well.
- I have used red chilli powder.if your adding green chillies you can skip red chilli powder.
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