Onion Pakoda is deep fried snack made with gram flour, salt and light spices. It is one of the most popular and much loved snack especially during monsoon and cold winters. These are sold in street stalls and restaurants.
- 2 cups sliced onions
- 1 cup gram flour besan
- 2 tablespoons whole wheat flour
- 1 tablespoon chopped coriander leaves optional
- 1 teaspoon chopped green chilli adjust as per taste
- 1/4 teaspoon red chilli
- 1/2 teaspoon cumin powder
- 1 pinch asafoetida hing
- Salt as required
- Water to make make batter around 1/4 cup
- Oil for deep frying
Directions for onion pakoda
Take sliced onion in a large bowl.
Add gram flour, rice flour, ginger, curry leaves, red chilli powder, baking soda, coriander leaves and salt.
Mix well using spoon and keep aside for 10 minutes.
Add water little by little (approx. 1/4 cup) and mix all the ingredients so that sliced onion is coated well with flour batter. Do not add more water unless required because if batter becomes too watery then onion pakodas will not turn crispy.
Heat oil in a deep pan over medium flame. Check oil is sufficiently hot or not by dropping a pinch of mixture in hot oil because if it comes upward immediately, then oil is sufficiently hot for deep frying. Take small portion of mixture in the hand and gently drop 3-4 small fritters into the oil and deep-fry until they turn golden brown in color – keep stirring occasionally in between so that they cook evenly and keep heat/flame to medium.