Onion Pakoda, a beloved Indian snack, is a crispy and flavorful treat perfect for tea-time or as an appetizer for gatherings. These fritters are made by coating thinly sliced onions in a spiced chickpea flour batter and deep-frying until golden brown. The result is a crunchy exterior with a soft and slightly caramelized onion interior. Enhanced with the aromas of carom seeds, curry leaves, and green chilies, this snack is a harmonious balance of textures and flavors. Pair it with tangy tamarind chutney or a steaming cup of masala chai for an irresistible experience.
Ingredients:
- 2 large onions, thinly sliced
- 1 cup chickpea flour (besan)
- 2 tablespoons rice flour (optional, for extra crispiness)
- 2–3 green chilies, finely chopped
- 1 teaspoon carom seeds (ajwain)
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1/2 teaspoon cumin seeds
- A handful of curry leaves, chopped (optional)
- Salt to taste
- Water, as needed
- Oil, for deep frying
Instructions:
- Prepare the Onions:
Place the thinly sliced onions in a large mixing bowl. Add a pinch of salt and gently toss. Let the onions rest for 5–10 minutes to release their moisture. - Make the Batter:
To the onions, add chickpea flour, rice flour, green chilies, carom seeds, turmeric powder, red chili powder, cumin seeds, and chopped curry leaves. Mix well until the onions are evenly coated with the dry ingredients. Gradually add small amounts of water to form a thick, sticky batter. Avoid adding too much water; the batter should just bind the onions together. - Heat the Oil:
Heat oil in a deep frying pan over medium heat. To check if the oil is ready, drop a small portion of the batter into the oil; it should sizzle and rise to the surface. - Fry the Pakodas:
Using your fingers or a spoon, drop small portions of the batter-coated onions into the hot oil. Fry in batches, ensuring not to overcrowd the pan. Cook until the pakodas are golden brown and crispy, turning occasionally for even frying. - Drain and Serve:
Use a slotted spoon to remove the pakodas from the oil and drain them on a paper towel to remove excess oil. Serve hot with mint chutney, tamarind chutney, or ketchup.
Tips:
- For extra flavor, add a pinch of garam masala or chaat masala to the batter.
- Serve immediately for the best crunch, as pakodas tend to lose their crispiness when left for long.
Enjoy your homemade Onion Pakoda with a cup of tea on a rainy day!
