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Crispy Onion Pakoras

madhurasrecipe's picture
Crispy Onion Fritters to enjoy on a rainy day with a cup of chai! Onion bhajis are a delicious and spicy pakora, perfect with a red or green chutney. This is a simple recipe to make your own mouth watering onion bhajis at home. They also make a wonderful accompaniment to Maharashtrian Kadhi or can be served as a starter as well.
  Besan/Gram flour 8 Tablespoon (about 1/2 cup)
  Rice flour 2 Tablespoon
  Baking soda 1⁄8 Teaspoon
  Ajwain/Carom seeds 1⁄8 Teaspoon
  Turmeric powder 1⁄4 Teaspoon
  Coriander leaves 4 Tablespoon, chopped finely
  Onion 1 Cup (16 tbs), thinly sliced
  Red chili powder 1 Teaspoon
  Coriander powder 1⁄2 Teaspoon
  Salt 1 Teaspoon (or to taste)
  Vegetable oil/Canola oil 3 Cup (48 tbs) (for deep frying)

1. In a mixing bowl, combine the besan (gram flour) and rice flour.
2. Add red chilli powder, turmeric powder, coriander powder, baking soda, carom seeds and mix well.
3. Gradually add water make a thick consistency batter.
4. Add the finely chopped coriander leaves and thinly sliced onion and mix well. Set the bowl aside for 15 minutes or so.

5. Heat oil for deep frying in a wok/skillet/kadhai. The temperature should be about 375 degree F. You can check by dropping a little of the batter into the oil. It should surface in 2 seconds.
6. With the help of a tablespoon, drop heaped spoonfuls of the pakora batter into the hot oil. You will have to make them in batches.
7. Deep fry the pakoras until they are deep golden brown and crispy on both sides.
8. Using a slotted spoon, remove and drain on absorbent paper to soak excess oil.
9. Fry more pakoras until all the batter is used up.

10. Serve the onion pakoras hot and crispy with a chutney or ketchup.

Recipe Summary

Difficulty Level: 
Preparation Time: 
15 Minutes
Cook Time: 
10 Minutes
Ready In: 
25 Minutes
Kanda Bhajji/ Pyaaz Pakoda

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