How to Best Perfect Crispy Onion Pakodas (and variations)

Mina Burns
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How to Best Perfect Crispy Onion Pakodas (and variations)
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How to Best Perfect Crispy Onion Pakodas (and variations) Delicious, fresh and tasty.

Crispy Onion Pakodas (and variations). Super crispy street style Onion Pakodas which are the OG rainy day snack plus tips to make them super crispy just like your chai wala! In my Baked Onion Pakoda recipe I had promised never to go back to fried stuff coz baking = health. But here we are with more monsoon snacks!!

Tips and variations for making Onion Pakoda: Pyaaz pakoda recipe is very easy and simple to make.

This is my tried and tested fail-proof recipe of pyaaz pakoda.

Following this onion pakoda recipe with these tips and variations will help you make the best crispy, light and flavourful onions pakoda.

You can have Crispy Onion Pakodas (and variations) using 10 ingredients and 6 steps. Here is how you cook that.

Ingredients of Crispy Onion Pakodas (and variations)

  1. Prepare 75 gm of Besan Chickpeas / -.

  2. It’s 20 gms of Rice flour -.

  3. You need 1 tsp of Red chili (Kashmiri) -.

  4. It’s tsp of Turmeric powder - ⅛.

  5. Prepare ¼ tsp of Ajwain / Carom powder -.

  6. It’s to taste of Salt.

  7. It’s 2 tbsps of Coriander leaves chopped -.

  8. Prepare 5 of Curry leaves slices finely -.

  9. Prepare 2 of Onions finely cut lengthwise -.

  10. Prepare to fry of Oil.

Onion pakoda is a versatile snack, which can be had in the tea time, and the leftovers are consumed as the side dish for the rice at the dinner time.

This is my FIL's favorite, He always asks me to make pakoras as the evening snack.

In this recipe, I have included corn flour/starch for making the onion pakoda crispy.

Other alternatives: Keeping the onion as a base, you can prepare a potato and onion pakora recipe just by adding thinly sliced potatoes.

Crispy Onion Pakodas (and variations) step by step

  1. In a large bowl mix the sliced onions, sliced curry leaves, chopped coriander leaves, besan/chickpeas, rice flour, red chili (kashmiri), turmeric powder, ajwain/carom powder and salt to taste with enough water to make a stiff dough..

  2. Allow it to stand for about 10 min..

  3. Heat oil in a kadai. You will know the oil is hot when a small bit of the batter is dropped into the hot oil, it will immediately rise to the top. Take spoonfuls of the mixture and drop it into the oil. Deep fry on both for a couple of minutes using a slotted ladle..

  4. Remove from oil and rest the pakodas on a paper towel. Allow the oil to drain..

  5. Serve hot with chutney or tomato ketchup.

  6. Notes:Preparation for this dish can be done in advance -Step one minus the salt. Add the salt at the time of frying the pakodas(as salt causes the leaching of water in the onions).

Adding spinach will make palak onion pakora which also gives a nice taste.

If you would like to give the onions a miss, think of making aloo pakoda or potato pakora.

Onion Pakoda or Indian-style Onion Fritters, if you seriously think about it, is a very humble dish - all you really need are onions, some chickpea flour, a couple of seasonings and oil.

It's amazing how when these simple everyday ingredients come together, they turn into something so wonderful that you'd find it really hard - actually impossible, to stop yourself from eating just one.

Crispy Onion Pakoda is one of the most favorite Indian snacks during Monsoons or Winter days.