Onion Pakoda Recipe (Punjabi Style)
Onion Pakoda Recipe (Punjabi Style)
Onion Pakoda is a deep fried Indian snack of crispy and tasty fritter snack made with gram flour (besan), spices, herbs and lot of onions. Also called Onion Pakora and Pyaj ke Pakode in Hindi, these are a popular Indian street food as well. Like many Indian recipes, Onion Pakoda is made differently in various regions of India. It is one snack that is easy to prepare and tastes good too.
Here’s a simple and delicious recipe for Onion Pakoda (Punjabi Style):
Ingredients
- For the batter:
- Gram flour (Besan) – 1 cup
- Rice flour – 2 tbsp (optional, for extra crispiness)
- Carom seeds (Ajwain) – ½ tsp
- Red chili powder – ½ tsp
- Turmeric powder – ¼ tsp
- Coriander powder – ½ tsp
- Garam masala – ½ tsp
- Salt – as per taste
- Water – as needed
- For the pakodas:
- Onions – 2 large, thinly sliced
- Green chilies – 1–2, finely chopped
- Coriander leaves – a handful, finely chopped
- Curry leaves – 8–10 (optional), chopped
- Ginger – 1-inch piece, grated
- For frying:
- Oil – for deep frying
Instructions
Step 1: Prepare the Onion Mixture
- Thinly slice the onions and add them to a large bowl.
- Add green chilies, coriander leaves, curry leaves (if using), and grated ginger.
- Mix everything gently and let it sit for 5–10 minutes. This helps the onions release water.
Step 2: Make the Batter
- In a separate bowl, combine gram flour, rice flour, carom seeds, red chili powder, turmeric powder, coriander powder, garam masala, and salt.
- Gradually add water to make a thick yet flowing batter. Be careful not to make it too runny.
Step 3: Combine Onion and Batter
- Add the onion mixture into the batter.
- Mix well so that the onions are coated evenly. Adjust the consistency if needed. The mixture should be thick and not overly wet.
Step 4: Fry the Pakodas
- Heat oil in a deep frying pan over medium heat.
- Drop small portions of the mixture into the hot oil using your fingers or a spoon. Do not overcrowd the pan.
- Fry the pakodas until they turn golden brown and crisp. Stir occasionally for even cooking.
- Remove them with a slotted spoon and place them on paper towels to remove excess oil.
Serving Suggestions
- Serve hot with mint chutney, tamarind chutney, or ketchup.
- Enjoy them with a cup of masala chai for an authentic Punjabi experience!
Tips
- To make pakodas extra crispy, avoid adding too much water to the batter.
- Adjust spices as per your taste preferences.
- Fry on medium heat; high heat can burn the outside while leaving the inside uncooked.
