Onion Pakora
Onion pakoras are crunchy batter fried onions prepared with fragrant herbs and spices.
Ingredients
- 2 small Onions (130-140g)
- 1 tsp Table salt
Spices
- ½ tsp Cumin seeds | Jeera
- ½ tsp Ajwain seeds | Ohmam
- ½ tsp Coriander seeds crushed
- ½ tsp Kasuri Methi | Dried Fenugreek leaves
- ½ tsp Turmeric powder
- ½ tsp Red Chilli powder adjust according to taste
Herbs and Flour
- 10-15 gm Coriander Leaves and stems a handful, finely chopped
- ½ tsbp Ginger grated
- 1 Green Chilli finely chopped
- 1 Tomato small, grated
- 1 tbsp Rice flour
- 2 tbsp Gram Flour
- 1/2 lt Cooking Oil for deep frying
Instructions
Prep Work
- Peel the onions and slice them into thin strips. You can achieve this cut by first peeling the outer skin and then cut the onions into thin rings. Once you have all the thin rings, cut them into halves to get those thin crescents.
- Add the sliced onions to a bowl and sprinkle the salt. Allow the onions to rest for at least 30 minutes. This will help the onions release its water. Do not remove this water after the 30 minutes.
- To this same bowl, add the spices, spice powders and herbs - Cumin seeds, ajwain seeds, kasuri methi, crushed coriander seeds, turmeric powder, red chilli powder, finely chopped coriander seeds, finely chopped green chilli, grated ginger and grated tomato. Mix all the ingredients well and make sure all the spices and herbs are coated well on the onions. Allow this to rest for another two minutes.
- Next step is to add the rice flour and gram flour. With your fingers, mix the ingredients well. You will not need to add any water at all. You will notice the water from the onions and the tomatoes will be sufficient. Your Onion Pakora batter is ready.
Frying the Onion Pakoras
- Place a small kadai with half a litre of oil. Turn on the flame and allow the oil to warm up. The oil should not be smoking, if it is, reduce the flame and allow the smoking to go away before adding the pakoda batter.
- Once the oil is warm, take a small portion of the pakoda batter, flatten it with your fingers before slowly dropping it into the oil. They should immediately start sizzling and rise to the top.
- Keep the flame on a medium-low and allow the onions to fry into a golden colour.
- Remove your crispy Onion Pakodas from the oil and add them to a plate lined with kitchen tissue paper.
- Serve these warm, crispy and delicious Onion Pakodas with a green chutney, or you can just enjoy the flavours all on its own.