Saga (Hara) Pyaaz Pakora | Spring Onion Fritters

We all love pakoras, bajji or bhajiya and this Hara Pyaaz ke Pakode or Saga Pyaz as we call fits the bill perfectly these pakodas are crunchy outside and soft inside.  I have mention in my Lauki Pakoda post that my dad doesn't eat potato so after onion, lauki (bottle gourd) another featured pakoda in our home is this hara paayz or spring onion/scallion fritters.  Hot pakoda, tea or coffee along with rain to enjoy and if we are not the one frying the pakode then it's double bonanza for sure right?  Now that monsoon has arrived and no more trouble of hot sun it's time to chill out and munch some hot tasty pakoda.  
In my parents place pakoda is made more for breakfast than snacks unless we have guests for evening tea.  And along with pakoda, chai, tamatar dhaniya chutney my mom use to serve 1-2 roti, it's makes one fill full and we doesn't tends to over eat pakoda.  Whenever I tell someone roti and pakoda is a combination in our house people find it very surprising but it's just the way it done.  You can try it if you wish and if you are wondering if roti along with pakoda would be too dry to eat then no it's not we also have chutney and tea/coffee remember?  And best eaten while both roti and pakoda is hot.  

I don't make roti it's just not my cup of tea to do that but I serve it along with bread and this goes to all the types of pakoda and bhajiyas that we make and even with vada( Bada) it's same ritual in my house.   One more way of eating is apply some chutney in bread arrange pakoda pieces top it with little sauce and another bread/pav, your burger or sandwich is ready we use to do that as a kid even with roti and I still do that some times. 

Leaving side the roti and bread talk this pakoda is almost similar to Onion Pakoda but in this I don't add rice flour, I like to keep the recipe original and authentic to relish.  If you haven't tried pakoda with spring onion then you should it's taste very delicious and different from onion pakoda plus it's easy to prepare.  I have mention few variations in the bottom of posts read that to get some ideas.

Hara Pyaaz Pakoda | Spring Onion Fritters

Author: Priti | Category: Snacks | Cuisine: North Indian
Prep Time: 15 Minutes | Cook Time: 20 Minutes | Total Time: 35 Minutes

Serves: 3-4

Ingredients:
Spring Onion/Hara Pyaaz - 1 Medium Bunch or chopped 2 Cups heaped
Besan/Chickpeas Flour - 3/4 Cup
Green Chilli - 2-3 or to taste
Minched Ginger - 1/2 tsp
Chopped Coriander Leaves/Dhaniya - 3 tbsp
Lemon Juice - 1 tbsp
Red Chili Powder - 1/2 tsp
Turmeric Powder - 1/4 tsp
Roasted Cumin Powder - 1/2 tsp [optional]
Salt - To Taste
Water - 1/4 Cup or as required
Oil - For Deep Frying

Method:

1. Rinse well spring onion cut the root out and chop both part and green parts.

2. Finely chop green chilli, coriander leaves and mince or grate ginger.
3. In a wide bowl add chopped spring onion, chili, ginger, coriander leaves, lemon juice, salt, red chilli powder, turmeric powder, cumin powder, besan mix and keep aside for 5 minutes, this is to make onion release water.
4. Sprinkle water 1-2 tbsp at a time and mix, keep adding 1 tbsp water to mix well, the batter should not be very thick or loose.

5. Heat oil for frying and drop spoonful of batter or medium pakoda size from hand in hot oil 5-6 in a batch and fry in medium flame until golden brown all sides, drain in kitchen tissue and repeat same for rest of batter.

Serve hot with chutney of your choice, (I had it with onion tomato chutney), tea/coffee and enjoy these pakoras.

Variations

• If you make this for a large crowd then you can add 2-3 finely chopped onion to increase quantity.
• Adding cumin seeds powder adds too flavor so try not to skip that or add fennel seeds powder
• You can mix spring onion and other spices except chickpeas flour/besan leave aside for 5-10 minutes and then make the batter adding besan, like I have done in the onion pakoda post.

Have a nice day.

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