Onion Pakoda

5 from 1 vote

Onion Pakora - or Onion Pakoda - are fun little onion fritters, a popular Indian snack food. They're really quick and easy to make, too!

Prep Time10

Cook Time10

Resting time25

Total Time45

Course: Appetizer, Snack

Cuisine: Indian

Diet: Gluten Free, Low Lactose, Vegetarian

Servings: People

Calories: 114kcal

Equipment

Deep Fryer or heavy bottomed pot

Ingredients

Oil for deep frying
2 cups thinly sliced onions
1 Jalapeno finely chopped or grated
2-3 tablespoon Finely chopped cilantro
1 tablespoon Garlic-ginger paste
1 teaspoon Curry powder
1 teaspoon Salt
½ teaspoon Coriander powder
½ teaspoon Carom seeds optional
½ teaspoon Cumin
1 cup Garbanzo (chickpea) flour
2 tablespoon White rice flour
¼-1/3 cup Water

Instructions

Start heating your oil to 325F – you’ll want at least 2-3″ of oil in your pot or deep fryer.
Place onion slices in a large bowl, along with jalapeno, cilantro, ginger garlic paste, spices, and salt. Stir to combine. Let sit for 20 minutes or so.
Add flours, stir again to combine.
Add a little water, stir well to form a thick batter. Allow batter to sit for 5 minutes or so, to soften the bean flour.
Once batter has rested, add a little more water if needed. You want a relatively thick batter - not runny, and not so thick that it can be formed.
Allow to sit for 5 more minutes, then give it a stir to re-incorporate any water that’s come out of the onions.
Using 2 spoons or a small ice cream scoop, carefully transfer small portions of the batter to the preheated oil, working in batches.
Fry for a few minutes on each side, until crispy and golden brown.
Use a slotted metal spoon to transfer fried onion pakodas to paper towels. Allow oil to come back up to temperature, repeat with batter.
Serve hot, with cilantro-mint chutney.

Notes

Due to software limitations, the nutritional information does not include deep frying. Expect that the oil will add some fat and calories to the total.

Nutrition