Onion Pakoda Or Onion Pakora recipe with step by step photos and video.

I want to share a childhood treat with you that brings back wonderful memories. The school where my mother worked as a teacher was far from our house. When we kids get back home, she won't be there. Usually, we would wait at our uncle's house. Our aunt, whom we call to as valiyamma, was an excellent cook. Many of the Kerala foods I post on this platform are a reflection of that wistful flavor. She prepares a wide variety of evening snacks, including parippuvada, kozhukatta, pakoda, ela ada, samosa, etc.,. The onion pakoda recipe from today is another replay of that great memory.

About onion pakoda

The Indian dish onion pakoda, often referred to as onion pakora, consists of thinly sliced onion pieces that are battered and deep-fried. Onions, gram flour, rice flour, as well as several basic spices and herbs, are used in the preparation.

Onion pakoda is a well-liked street snack in South India. Hot off the stove, the pakodas will be served with tomato ketchup and a hot, sour coconut chutney. Onion pakodas and a cup of hot tea are incredibly energizing in the winter and during rainy seasons.

While the recipe for onion samosas varies across India, the basic ingredients are always the same. While the north serves the pakodas with green chutney and chat masala sprinkled on top, the south prefers to serve them with coconut chutney.

These fried pakodas never have the overpowering flavor or aroma of an onion. However, it will be naturally sweetened with onion, slightly hot, and incredibly aromatic.

Onion Pakoda - Expert's tips

The large onion, also known as the savola, is used to make onion pakoda. To ensure optimal crispiness and even frying, this onion must be thinly and uniformly cut. Onion chunks that are thick and irregular will take longer to cook, and smaller parts can burn more quickly.
The onion needs to rest for a while after being combined with salt and spices. The onion juice will leak out as a result of osmosis. To achieve the proper batter consistency, this resting period is crucial. The batter will become thin and never cling to the onion pieces if the flour is added right away.
To obtain the desired crispiness in this recipe, a small amount of gram flour and rice flour have been combined. It will get soft and soggy if you only use gram flour.
When deep frying the pakodas, never overcrowd the pan. The pakodas will stick to one another and create a mess. Make sure the oil is perfectly hot before starting to fry the onion pakodas.

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How to make onion Pakoda

Onion Pakoda Recipe | Onion Pakora Recipe - Crispy And Crunchy Indian Onion Fritters

Spicy battered onion fritters

Preparation time: 13 minutes | Cooking time: 15 minutes | Total time : 28 minutes

Ingredients

5 medium sized onion ( 400 grams)
1 cup to 1.25 cup gram flour (besan / kadalamavu)
2 tbsp rice flour (smooth and roasted, preferably idiyappam flour)
1/4 cup finely chopped coriander leaves (loosely packed)
2 spring curry leaves, finely chopped
2 green chilies, finely chopped
1.5 tsp red chili powder
1/4 tsp asafoetida
Salt to taste
Oil for frying

Preparation of onion pakoda with step by step

To prepare the onion pakoda, we used 5 medium onions. If using large onions, take three.
Slice the onion thinly and uniformly with a sharp knife after peeling and removing the hard basal plate. Rub the petals gently with your hands to separate them.
Add coriander leaves, salt, asafoetida, green chilies, and chilly powder.
Combine thoroughly and leave for ten to fifteen minutes.
You will notice the onion's juices leaking out as it is resting. The fluids will be plenty to build the batter. Combine the rice flour and chickpea flour.
Mix well. Use just enough flour to make a thick and moist batter. In this recipe, water is not necessary. Only use as much flour as required.
We will immediately fry the pakodas. Pinch off a tiny amount of batter.
Carefully place the batter in the oil. Put each component in place with a little breathing room. The pakoda will stick together if not. Maintain a medium flame.
The onion pakoda should become crunchy. In between, stir. The best way to get the pakodas uniformly crispy is to deep fried them, never shallow fry them.
Remove the onion pakoda from the oil when it has a dark golden brown color.
Serve warm with a cup of hot tea with tomato ketchup, green chutney, or coconut chutney. Enjoy.