Onion Pakoda or Onion Pakora is one of the tastiest and simplest form of deep fried snack varieties popular all over India.
There are absolutely so many variations you can make in this fritters that its impossible to document all of them. While one can make a pakoda with any vegetable, many are partial to Onions.
This post was done in the initial years of my blogging and I had recorded multiple recipes in this post. I am sharing only Onion Pakoda for now. I didn’t want to remove the intro I had given so many years back and literally laughing my shocks off reading it again! Hope you enjoy the new clicks!
I updated this post with new pictures as part of Redo Old Post of the BM#93 final week.
-Updated 26th, Oct, 2018
Well what can I say? I am a sucker for pakodas. Thats sounds so base! God wish I could have a change over. But then who cares. Pakodas in any form is one tempting snack and I am no less addicted to it. We make different types of pakodas and with different veggies. But the Onion pakoda, best done is something irresistible.
There was a time when we used to go out for dinner, this used to the standard starter that I used to order, of course other than paneer items. Hubby dear used to joke that I eat the same stuff that I prepare at home. But then I never complained. This particular variation is so yummy, it can only be felt and not explained with words. This is such an indulgence, really out of the world.
During one summer, figuratively as am not really sure which season, Onions price was so hefty that onions were so sparingly used. We had a party and wanted to have this for the menu. We thought it was the heights of extravagance, but the specialty of the dish, required it. It was so much in demand that we gave up frying it after few rounds. The most difficult part of preparing this was, making sure it stays till the end of frying everything. Because I end up eating them off in the guise of checking for salt, or spice or even if it was crispy enough!
Ok I am going to talk about pakodas in three different ways. For general pakodas, I either add rice flour, fried gram flour or plain bengal gram. The below recipes are with just plain bengal gram flour.
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Step By Step Pictures for making Onion Pakoda
Onion Pakodas | How to make Crispy Onion Pakoda
2 cups Onions juliennes
1 cup Besan / Gram flour
Green Chillies as required
Salt to taste
1 tsp Red Chilli Powder
1 tsp Hot Oil
2 tsp Fried Gram Powder / Pottukadalai Podi
Cooking Oil for deep frying.
Method to prepare
Wash and peel the onion skin. Chop Onions as julienne. Ensure they are as thin as possible. Wash in water and drain them.
Add salt, chilli powder, fried gram powder, finely chopped green chilies and mix well.
Now add besan and mix well. Add the hot oil and combine everything.
Slowly add water by 1/4 cup. Mix into a tight batter.
The consistency should be that you can easily drop batches into the hot oil.
Heat oil in Kadai, take a handful of batter and gently sprinkle into the hot oil, making sure you don’t splutter the oil
Cook on all sides and drain to a kitchen towel.