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Onion Pakoda (South Indian Crunchy and Light Pakodas)
Onion Pakoda (South Indian Crunchy and Light Pakodas)

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We hope you got insight from reading it, now let’s go back to onion pakoda (south indian crunchy and light pakodas) recipe. To cook onion pakoda (south indian crunchy and light pakodas) you only need 10 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to prepare Onion Pakoda (South Indian Crunchy and Light Pakodas):
  1. Use 2 cups Onions (Thinly Sliced)
  2. Get 1 1/4 cup Besan (Gram Flour)
  3. Use 1 tbsp Rice Flour or Corn Flour
  4. Use To taste Salt (As required)
  5. Prepare 1 tsp Ginger (Minced)
  6. Take 1/4 tsp Carom Seeds (Ajwain)
  7. Prepare 3-4 Green Chillies (Slited Half and then cut into inch piecesl)
  8. Get 1 Sprig Curry Leaves (Chopped)
  9. You need 2 tbsp Coriander Leaves (Chopped)
  10. Use As needed Oil (For Deep Frying)
Steps to make Onion Pakoda (South Indian Crunchy and Light Pakodas):
  1. Slice the onions moderately thin and add them to a bowl. Add chillies and curry leaves to the same bowl.
  2. Add coriander leaves, salt and minced ginger to the bowl.
  3. Nicely squeeze the onions with your fingers few times without mushing them up. Leave it aside for 5 minutes. This helps the onions to release some moisture.
  4. Take a bowl. Add besan, ajwain and more salt if needed.
  5. Add rice flour to the besan bowl. Add in the onion mixture. Mix everything well to coat the onions with the flour. The mixture will be fairly dry at this moment.
  6. Add water 2 tbsps each time and mix the flour to make a moist mass of dough. The dough must be tight yet very moist and not soggy like batter else they absorb lot of oil while frying.
  7. Heat 1 tbsp oil in a kadai until very hot. Pour this to the dough. Immediately the oil will sizzle. Mix the dough with a spoon as the oil is very hot.
  8. Heat oil in the same kadai for deep frying the pakoda. Check if the oil is hot enough in the kadai by sliding a tiny piece of dough first. It has to rise and not sink in the oil. Next it should not brown too quickly. This is the right temperature. When the oil is hot enough, regulate the flame to medium high. Take a small amount of dough and make small pakoda with your fingers and slide them gently in the hot oil. Do not add too many pakodas. They should have some space to fry well.
  9. While frying, flip the pakodas occasionally for even frying. Fry them till they turn crisp and golden. Then transfer them to an absorbent tissue placed into a plate.
  10. Continue to make more onion pakoda in batches with the rest of the dough.
  11. Serve onion pakoda hot with a cup of tea or coffee. You can also serve them with ketchup or any sauce or chutney of your choice.

Onion Pakoda is a deep fried batter snack made of gram flour (besan), other spices and onions. Unlike the potato bajji or the banana chili bajji, the batter for the onion pakoda is different. Onion Pakoda is also known as onion pakora, a popular Indian snack, easy and simple to make at home. Slice the onion thinly, avoid slicing it thicker it would make your Pakoda oily and soggy. Adding green chilies and curry leaves is purely your option, but adding curry leaves gives a nice flavor.

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