Wednesday, 10 June 2015

Onion Pakora

Onion Pakoras are popular Indian Snack / fritters made with red onions, Gram flour and spices. These are crispy, slightly sweet, spicy and soft in the inside. Perfect snack to munch on a rainy evening. Welcome the first showers of monsoon with onion pakoras and hot ginger Tea. Heavenly combo !



  • 2 Large Red onions sliced thinly
  • 1/4 Teaspoon Finely chopped ginger
  • 1/4 Teaspoon finely chopped green chilli
  • 4 Fresh Mint leaves julienned
  • 1 Teaspoon cilantro leaves chopped finely
  • 1/2 Teaspoon Red Chilli Powder
  • a big pinch of turmeric powder
  • 1 Tablespoon Ghee / clarified butter / Butter
  • 6 Tablespoons Gram Flour / Besan
  • 3 Tablespoons Rice Flour
  • 6 Tablespoons of water
  • 1/4 Teaspoon Fennel Seeds
  • Salt to taste
  • Oil for deep frying Pakoras
  • 2 fried Green Chillies to serve with pakoras


1. In a wok / Kadai , heat oil for deep frying pakoras. Keep the heat settings to low and meanwhile you can prepare the pakora batter

2. In a large mixing bowl, add sliced onions, ginger, green chilli, mint leaves, cilantro leaves, fennel seeds and mix everything

3. Add  red chilli powder, turmeric powder, besan, rice flour and using hands gently mix everything to coat onion slices with besan and rice powder mix


4. Add ghee and gently rub the mixture using your fingertips to evenly mix ghee in the mixture

5. Season with salt. Add 1 tablespoon of water at a time and start mixing using a spoon
6. I used 6 tablespoons of water to reach pakora batter consistency. The batter should not be too thick nor too thin. It should be thick enough to hold shape when you drop the batter in the hot oil

7. Meanwhile, the oil should be hot. Using a spoon , take about 1 tablespoon of the onion pakora batter and gently drop the batter in the hot oil. I dropped 4 to 5 pakoras in a batch

8. Fry on medium flame until they are crispy and golden. Flip sides once or twice to ensure they are cooked evenly
9. Once golden and crispy, remove the pakorasa from oil and drain on paper towel
10. Fry remaining pakoras in batches. Do not crowd oil with more than 4 or 5 pakoras.
11. Serve hot with ketchup or coconut chutney and with fried green chillies

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