Onion Pakoda is also known as onion pakora. It is the best evening snacks recipes. In this recipe, I will show you how to make Onion Pakoda snacks.
How to make crispy Onion Pakoda:
Onion pakoras are easy to make with the following simple techniques.
Slice the onion thinly, avoid slicing it thicker it would make your Pakoda oily and soggy. Adding green chilies and curry leaves is purely your option, but adding curry leaves gives a nice flavor to Pakoda.
The most important one is making the batter, add water little by little avoid adding more water. Thin batter makes your Pakodas soft not crispy. For crispy pagoda, the batter should be thick and sticky. You could also refer the picture below.
More than a Besan flour, you might notice onions in it. Don’t have to worry about it after frying in oil, you would get nice crispy Besan coated onion pakodas. Adjust adding red chili powder and salt according to your taste.
When frying in the oil drop the batter little by little in batches and fry it in a medium flame, avoid shaping it and crowding in oil. Leave enough amount of space in between each Pakoda, because crowding it makes the outer part becomes crispy and inner it remains uncooked.
Serve these pakodas as a snack or appetizer with tomato ketchup.
You could also use different vegetables for making Pakodas like cauliflower, cabbage pakoda, spinach, etc.
Onion pakoda is also known as onion pakora. It is a best evening snacks recipes. In this recipe, I will show you how to make onion pakoda snacks.
- 1 cup CHICKPEA FLOUR (BESAN)
- 2 tbsp RICE FLOUR WHITE
- 0.50 tsp HING OR ASAFOETIDA
- 0.50 tbsp RED CHILI POWDER
- 1.50 cup ONION CHOPPED
- 1 tsp SALT TABLE
- 2 no GREEN CHILIES
- 10 no CURRY LEAVES
- 0.25 tsp TURMERIC GROUND
- 0.25 cup WATER
Slice the onion thinly and chop the green chilies finely.
In a bowl add besan flour, rice flour, salt, red chili powder, asafoetida, turmeric powder and mix well.
Add the sliced onion, chopped green chilies, curry leaves and mix well. Sprinkle water little by little and make a thick batter. The batter should be thick and sticky.
In a hot oil drop the batter, little by little and deep fry in a medium flame until the pakoda turns into crispy.