Description
Onion Pakora, also known as Indian Onion Fritters, is a delicious and crispy snack made by deep-frying a spiced chickpea flour batter with thinly sliced onions and aromatic spices. Perfectly golden and crunchy on the outside yet tender inside, these fritters are traditionally served with tangy tomato chutney, refreshing mint chutney, or even ketchup for a delightful snack or appetizer.
Ingredients
Scale
Pakora Batter
- 2 cups red onions, thinly sliced
- 2 Birds Eye Chile (or 1 Serrano chili), minced
- 1 tbsp ginger paste
- 1 cup besan flour (chickpea flour)
- 2 tablespoons rice flour
- 1 teaspoon Kashmiri red chili powder
- ½ teaspoon ground caraway seeds
- ¼ teaspoon ground turmeric
- ¼ teaspoon kosher salt
- ⅛ teaspoon ground asafoetida (hing)
- 10 dried curry leaves, chopped if fresh or crushed if dried
For Frying
- 1 ½ cups vegetable oil (for deep frying)
Serving Suggestions
- Tomato chutney
- Pudina chutney (Indian mint chutney)
- Ketchup (catsup)
Instructions
- Prepare the Batter: In a large bowl, combine all the ingredients for the pakora batter except the oil. Use your hand to mix well, squeezing and mashing the onions to release their moisture. Continue mixing until a clumpy, dough-like batter forms without adding any water.
- Heat Oil: Pour the vegetable oil into a large frying pan or saucepan and heat it over medium heat until it reaches 300°F (150°C), ideal for deep frying.
- Fry Pakoras: Using a ¼ cup scoop, carefully drop spoonfuls of the batter into the hot oil in batches of four to avoid overcrowding and temperature drop. Fry each batch for several minutes on each side until the pakoras turn golden brown and crispy.
- Drain and Keep Warm: Remove the fried pakoras with a slotted spoon and drain them on a paper towel-lined baking sheet. Keep the pakoras warm in a preheated oven at 250°F (120°C) while you fry the remaining fritters. This recipe typically yields 12-14 pakoras.
- Serve: Serve the hot onion pakoras immediately with accompaniments like tomato chutney, pudina chutney, or ketchup for a flavorful snack experience.
Notes
- Use Kashmiri red chili powder for a mild heat and vibrant color. Adjust chili level to taste.
- Squeezing the onions well releases moisture which binds the batter without additional water.
- Maintain oil temperature at about 300°F for crispy yet fully cooked pakoras.
- Do not overcrowd the frying pan to prevent temperature drops and soggy pakoras.
- Keep fried pakoras warm in a low oven until serving to maintain crispness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Frying
- Cuisine: Indian
Keywords: Onion Pakora, Indian Onion Fritters, Pakora Recipe, Indian Snack, Deep Fried Onion Fritters, Chickpea Flour Pakora, Vegetarian Snack
