Onion Pakoda | Pyaz Ke Pakore | Onion Fritters Recipe ~ Indian Khana

Onion Pakoda | Pyaz Ke Pakore | Onion Fritters Recipe

Onion pakoda is one of the pakora that I make most often simply cause I make onion pakoda very good and generally everyone prefer my onion pakoda than any other pakoda or bajji. If I have guests at home then mostly for evening tea I will make this as this is my no-fail and crowd pleaser recipe. I wonder now why I took years to post this recipe!

This is my mom recipe which I improvised with few additional items like rice flour, ginger, cumin powder etc. Rice flour adds nice crunch to pakoda so try not to miss that though normally in North India rice flour is not added in any pakoras but I do add a little for that crunch.

If you look for something different or want to please your guest then you should try this, just make sure not to skip any ingredient. This post is also for few friends whom asked me this recipe when then ate this at my place and ya I took ages to post but hey at least am doing it :) The South Indian version of onion pakoda is different it's very crunchy and I absolutely love that & ya I shall post that too. Though normally there's no left over of these pakoras as how much ever I make it's gets finished but on that particular Sunday I make this for breakfast and I had leftover as my brother didn't ate so stay tuned to know what I did with the leftovers.

Onion Pakoda | Pyaz Ke Pakore

Prep time: 15 Minutes
Cook time: 15 Minutes
Total time: 30 Minutes
Serves: 4-5

Ingredients:

Onion - 5 Large [4 Cups sliced]
Green Chillies - 3
Minced Ginger - 1/2 tsp
Lemon Juice - 2 tbsp
Chopped Cilantro/Coriander Leaves - 4 tbsp
Chopped Curry Leaves - 2 tbsp
Red Chilli Powder - 2 tsp
Coriander Seeds Powder - 1/2 tsp [optional]
Turmeric Powder - 1/2 tsp
Cumin Powder - 1 tsp {Make your own cumin/jeera powder}
Salt - To Taste
Chickpeas Flour/Besan - 1 1/2 Cups
Rice Flour - 3 tbsp
Cooking Soda - 1/4 tsp
Water - As Needed
Oil - To Deep Fry + 3 tbsp

Method:

1. Peel, rinse and slice onion. Finely chop green chillies, coriander leaves, curry leaves, mince or grate ginger. Meanwhile in a wok start to heat oil.
2. In a wide bowl take sliced onion, green chillies, coriander & curry leaves, ginger, red chilli powder, turmeric powder, cumin powder, coriander seeds powder and salt.

3. Mix everything well. This step helps to mix onion with all spices and onion pieces gets separated nicely. Now add chickpeas flour/besan, rice flour.

4. Mix again everything to combine flour with onion pieces. Now start to sprinkle water and mix well to bring everything together. Go easy on water as onion and salt release water too.

5. Add lemon juice mix and then add 3 tbsp of hot oil and mix again. check for salt, spices and adjust anything if required.
6. Drop around small amount of mixture in oil with hand or using a spoon, make 6-7 pakoda in a batch. Make pakora of the size you prefer small, medium or big and cook in medium flame until all sides are golden brown.

7. Drain pakoda in kitchen tissue and cook remaining pakoda in batches.

Serve hot with chutney of your choice, sauce along with tea/coffee or juice. I served with green chutney & watermelon juice.