Crispy Onion Fritters (Pakora)

Indian Cuisine

Crispy Onion Fritters (Pakora)

Pakora, also called pakoda, pakodi, fakkura, bhajiya, bhajji or ponako, is a fried snack (fritter). Originating from the Indian subcontinent, it is a popular snack across the Indian subcontinent. A pakora is made with different vegetable wrapped in the batter and deeply fried.
In rainy season people of India enjoy this snacks with a cup tea. Pakora are also used to cook dish with thick gravy.
Preparation Time:15 minutes
Cooking Time:8 minutes
Total Time:23 minutes
Serve:4

Ingridents:

• 3 medium to large sized Onions (Pyaza)
• 1 cup Gram flour (Besan)
• 3 to 4 finely chopped Green Chilies (Hari Mirch)
• 1 tablespoon finely chopped coriander leaves (Dhaniya)
• ¼ teaspoon Red
• ¾ teaspoon Turmeric powder (Haldi Powder)
• 1 teaspoon Ajwain
• 1 generous pinch of Asafoetida (Hing)
• Mustard Oil (Sarso Tel)
• Water (To make batter thick)
• Salt as required

Procedure:

• Making batter for Onion Pakoda
  1. Cut the Onions (Pyaza) into thin slices and place it in the bowl.
  2. Now add finely chopped Green Chilies (Hari Mirch) and Coriander Leaves (Dhaniya)
  3. Now add all the spices mentioned above i.e. Turmeric Powder (Haldi Powder), Red Chili Powder(Lal Mirch), Ajwain, Asafoetida (Hing) and salt as required.
  4. Mix it well.
  5. Now add Gram Flour (Besan) and add water as required to make the batter thick.
  6. Mix it well.
• Making for Onion Pakoda
  1. Now take a kadai, add Mustard Oil (Sarso Tel) and heat it.
  2. As the oil get heated add spoonful of batter in the kadai carefully.
  3. Depending on the size of the kadai you can add spoonful batter. Don't make it crowded.
  4. When the pakoras are a bit cooked, turn over with a slotted spoon and continue to fry.
  5. You will have to turn the onion pakoras few times for even frying.
  6. Fry the onion pakoras, till they look crisp and golden.
  7. Remove them with a slotted spoon. drain onion pakodas on kitchen paper towels for excess oil to be absorbed.
  8. Serve onion pakora or kandi bhaji with the Coriander chuteny, Pudina Chuteny (Mint) or with tomato ketcup.