Onion Pakoda is a deep fried snack made with onions, gram flour, and other spices and then deep fried to crisp and golden.
Onion Pakoda or Onion Pakora recipe with step by step pictures and a short video. Onion Pakoda is a very popular street food in India .In India Pakoda and Chai are often compared together. It is always remembered during the rains. When some chill climate a cup of hot chai and a plate of Onion pakoda is a like a comfort food.No words to describe that !!
Few Common Vegetables that are used to prepare the pakods are potato, Cauliflower , Spinach, Brinjal even Meat and Boiled are used in preparing the pakodas these days.But the very common pakoda is the onion pakoda. If you go to the beaches all you see is so many stalls selling some hot bajji and pakoda. Also it is a very popular item in the bakery as well.
It’s been raining now and then in Bangalore. As we all know Rain and Pakoras have a strong connection .Whenever it starts raining Pakoras and hot chai are the first thing that comes in most of our minds. So one fine day when it was raining I made this Crispy hot Onion Pakoras .I would say they tasted heavenly .Me and my hubby enjoyed it a lot.
What is Pakoda
Pakora or pakoda is a deep-fried vegetable snack prepared by deep frying the vegetables along with the batter. Varieties of vegetables can be used in the pakora
Where does pakora come from
According to wiki,Pakora also called pakoda, pakodi, fakkura, bhajiya, bhajji, bhaji or ponako, is a deep fried snack (fritter), originating from South Asia. It is a popular snack across the Indian subcontinent, where it is served in restaurants and sold by street vendors. You can read more about pakoda here
Is it pakora or Pakoda
Both are the same and it is the usage of the words in different regions. Mostly in the northern part of India, it is referred to as pakora and in south India, it is commonly referred to as Pakoda. It is also referred to as pakodi or ponako in some regions.
Difference between bajji and pakora
Pakora is a deep-fried version of the vegetables mixed along with the spices whereas in bajjis the vegetables are dipped in a batter and deep fried along. A mild difference but it makes a lot of difference.
Why Onion Pakoda
As I mentioned already Pakoda are usually made by mixing the vegetables with spices and flour. And onion is one common vegetable we have in the kitchen. Though we might get short of other vegetables. Onion is very common. Also, onions are easy to cook and they come in handy. This is why onion pakoras are very popular. Also as we all know onion pakoda is very popular street food in India.
Similar Pakoda Recipes which i have already posted in blog
How to make Onion Pakoda
1. In a large vessel add in the sliced onions, finely chopped green chilli and Ginger.
4. Heat a kadai with oil for deep frying .Once the oil becomes very hot add in the pakoras batch by batch and deep fry till the pakoras are golden brown in colour. Drain in paper towel and serve hot with a cup of chai.
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Onion Pakoda
Standard 1 cup measures 240 ml
Ingredients
- 2 Onion sliced lengthwise
- ¼ cup Gram flour/Besan
- 2 tbsp Rice flour
- ½ tsp Red chilli powder
- 1 Green chilli
- Ginger a small piece
- 1 sprig Curry leaves
- ¼ tsp Turmeric powder
- Salt as needed
- Hing a pinch
- Water as needed
- Oil for deep frying
Instructions
- In a large vessel add in the sliced onions, finely chopped green chilli and Ginger,Curry leaves
- Add in hing,Turmeric powder, Salt, Chilli powder,
- Finally, add in the Besan flour and Rice flour and mix well. Add in water little by little and mix everything well to form a dry mixture, Make sure it is not watery. If watery the pakoras will drink more oil and become soggy.
- Heat a kadai with oil for deep frying .Once the oil becomes very hot add in the pakoras batch by batch and deep fry till the pakoras are golden brown in color. Drain in paper towel and serve hot with a cup of chai.
Video
Notes
- Don’t add too much water to the onion as the pakoras may not be crispy.
- For a different flavour add in more curry leaves.
- Tastes good when served with chai.
Note: This post is originally from 2016. I have updated with new Recipe card, Pictures and video now.
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