So they make a great party or get together snack to enjoy with your masala tea. For more pakoda recipes, you can checkPalak pakodaMix vegetable pakodaCorn pakodaBread pakora
How to make onion pakora recipe
- Add thinly sliced onions, green chilies, ginger garlic paste, finely chopped coriander, mint & curry leaves to a bowl. Sprinkle salt all over. Gently mix for about 30 secs and set aside for 10 minutes.
- You will see onions release moisture.
- Add besan, rice flour and corn flour (corn starch).
- Add red chili powder, turmeric and ajwain.
- Mix well to make a tight dough. I have not used water at all. The mixture should look something like shown in the picture. But if it is too dry and doesn’t bind together then you may can sprinkle some water. The quantity of flours mentioned in the recipe works well for our taste. If you like more flour in your pakora, then you may also use up the flour mentioned as optional in the recipe card.
- Heat up 1 tbsp oil in a kadai. It must turn very hot. Pour it to the dough. Mix it.
- Heat oil in a kadai for deep frying. Test if it is hot enough by dropping a small portion of the mix. If the oil is hot enough the dough raises, make sure it is not smoky hot as well.
- Take small portions and drop in the hot oil. Do not add the mixture in large lumpy portions.
- Fry until golden on a medium flame stirring often. When they are done, bubbles will reduce.
- Drain them on a kitchen tissue. Serve onion pakoda hot or warm. These can also be reheated quickly in a oven at 220 C for 3 to 5 mins depending on the size. Related Recipes
