Onion Pakora / Onion Fritters

These are lip-smacking snacks, best eaten during monsoon with a cup of hot tea or coffee. Easy to make with basic ingredients. Team this up with tomato ketchup or chat masala.

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Onion Pakora / Onion Fritters

Course

Main Dish

Cuisine

Indian, South Asian

Prep Time

10 minutes

Cook Time

10 minutes

Servings

Fritters

Ingredients

• 2 medium Onions (thinly sliced)
• 3 medium Green Chillies (deseeded & very finely chopped)
• 3/4 teaspoon Ginger-Garlic Paste
• 1/2 teaspoon Salt (or as per taste)
• 1/2 teaspoon Red Chilli Powder
• 1 teaspoon Coriander Powder (optional)
• 7-8 medium Curry Leaves (finely chopped)
• 1 tablespoon Fresh Coriander Leaves / Cilantro (finely chopped)
• 250 ml oil (or as required for deep frying)
• 4 tablespoon Gram flour (as per consistency)
• 2 pinch Baking Soda / Sodium Bicarbonate
• 10-20 ml water (if required)

Course Main Dish Cuisine Indian, South Asian Prep Time 10 minutes Cook Time 10 minutes Servings Fritters Ingredients 2 medium Onions (thinly sliced) 3 medium Green Chillies (deseeded & very finely chopped) 3/4 teaspoon Ginger-Garlic Paste 1/2 teaspoon Salt (or as per taste) 1/2 teaspoon Red Chilli Powder 1 teaspoon Coriander Powder (optional) 7-8 medium Curry Leaves (finely chopped) 1 tablespoon Fresh Coriander Leaves / Cilantro (finely chopped) 250 ml oil (or as required for deep frying) 4 tablespoon Gram flour (as per consistency) 2 pinch Baking Soda / Sodium Bicarbonate 10-20 ml water (if required)

Instructions

1. In a bowl add the onions, ginger garlic paste, red chilli powder, salt, coriander powder and mix well. Squeeze the onions a bit so that they release juices and then to this add green chillies, curry leaves, fresh coriander leaves and mix well.
2. Now add gram flour and mix well, if required drizzle some water and form a thick batter. The batter is ready to be fried. Meanwhile heat oil for deep frying in a kadai or pan.
3. When the oil is hot enough for deepfrying then add baking soda to the batter just before frying the pakoras and mix well.
4. Then take spoon full of the batter and deep fry on medium flame to make crispy pakoras. Turn and fry the pakoras til they turn golden brown in color. That's it onion pakoras are ready. Serve hot with tomato ketchup or chat masala.

Recipe Notes

1. Be careful while adding water to the batter, the batter shouldn't be runny, it should be thick. Sometimes the juice from the onions is enough for the batter and it doesn't require any further water, so if you are adding water, add very little and be careful.
2. Always make pakoras on constant flame, starting from heating the oil to making pakoras the oil must be on constant flame. This prevents pakoras from soaking excess oil and this also allows the pakoras to cook thoroughly inside-out.
3. Before adding the first batch of pakoras to the oil, always check the temperature of oil by adding