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Classic Onion Pakora
Traditional dish · Indian
Crispy and savory fritters made with thinly sliced onions, gram flour, and aromatic spices. A quintessential Indian snack, perfect for tea time.
Ingredients
- Onions2 large
- Gram flour (Besan)1 cup
- Rice flour2 tbsp
- Ginger-garlic paste1 tsp
- Green chilies, finely chopped1-2
- Coriander powder1 tsp
- Cumin powder1/2 tsp
- Turmeric powder1/4 tsp
- Red chili powder1/4 tsp (optional)
- Saltto taste
- Wateras needed
- Oil for deep fryingsufficient
Steps
- 1
Thinly slice the onions and place them in a bowl. Add salt and mix well. Let it sit for 5-10 minutes to release moisture.
- 2
Add gram flour, rice flour, ginger-garlic paste, chopped green chilies, coriander powder, cumin powder, turmeric powder, and red chili powder (if using) to the onions.
- 3
Mix everything together. The onions will release more water. Add a little water only if needed to form a thick batter that coats the onions well. Do not make it too watery.
- 4
Heat oil in a deep pan or kadai over medium heat. Test the oil by dropping a small amount of batter; it should sizzle and rise to the surface.
- 5
Carefully drop spoonfuls of the onion-batter mixture into the hot oil, ensuring not to overcrowd the pan.
- 6
Deep fry the pakoras, turning them occasionally, until they are golden brown and crispy on all sides. This usually takes about 5-7 minutes.
- 7
Remove the pakoras from the oil using a slotted spoon and drain them on paper towels to absorb excess oil.
- 8
Serve hot with your favorite chutney or ketchup.
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