March 23, 2013

Crispy Onion Pakoda/Pakora | Evening Snack

Onion Pakoda

There are some dishes you always think it is better to get from outside and it will not turn out perfect when it is made at home. I have many friends complaining about the texture of the homemade pakodas. They are not as crispy as the ones in the famous joints. I always like my pakoda super crispy and slightly darker in shade. Back at my Mom's place there was a sweet shop where they would make fresh pakodas in the evenings. The place will be crowded and everyone would ask for bigger pieces. I would be the odd one asking for small sized ones or the thool pakoda that are fried little longer. It is an awesome evening snack with some hot coffee or tea on a rainy day.

The simple secret behind crispy pakodas is you should add any water to the onion, flour mixture. By keeping aside for about 20 minutes, onion and salt would release water which would be more than sufficient to bind everything together. Addition of water makes it soggy. I normally prefer to use the red onions because they give the exact flavor we get in stores. Also you have to eat them as soon it is made else it will become slightly soggy and will not taste the best. You can adjust the spice level as per your taste buds. If you like the flavor of fennel seeds you can add little to the mixture. Why wait try to make this super easy evening snack and pep up your coffee time.



Preparation Time - 10 minutes

Waiting Time - 20 minutes

Cooking Time - 10 minutes

Serves - 4

Ingredients

Onion - 2 medium sized
Besan Flour - 1/2 cup
Rice Flour - 1/2 cup
Green Chilly - 1 - 2 no
Ginger - 2 inch piece
Garlic flakes - 3 - 4 no
Red Chilly Powder - 1 tsp
Asafoetida/Hing - 1 pinch
Ghee/Clarified Butter - 1 tsp
Curry Leaves - handful
Coriander Leaves - handful
Salt for taste
Oil for deep frying

Preparation

  • Cut the onion to thin slices.
  • Chop the green chillies into thin circles.
  • Chop and crush the ginger and garlic.
  • Finely chop curry leaves and coriander leaves.
Method
  • Place the onion in wide mouthed vessel. Add the rice flour and besan flour to it.
  • Next add the chopped green chillies, ginger, garlic, curry leaves and coriander leaves.
  • Add the red chilly powder, salt, ghee and hing to the mixture.
  • Mix everything together, check salt and leave it aside for about 15 - 20 minutes .
  • By this time the onion and salt would have released water and this would be enough to bind the contents. Knead the contents well.
  • Heat oil in a kadai, when it is piping hot carefully drop small portions of the mixture into the oil.
  • Using a slotted laddle slowly turn the pakoda pieces so that it gets cooked on all sides.
  • When they turned golden brown and looks cooked remove them out of the oil, drain the excess oil and place it in a kitchen tissue.
  • Serve hot with some piping hot coffee.
Notes
  • Do not add any water to bind the mixture. The water from onion and salt would be more than enough.
  • You can also some fennel seeds to the mixture. It adds some extra flavor.
  • You can either drop slightly bigger portions or small portions depending on the size of pakodas you need.
  • Carefully drop the mixture because the oil is super hot.


Reactions:

17 comments:

Wow, crispy and crunchy pakoras, lovely click, am drooling :):)

Ahh, this looks too tempting. Love to have this right now

Loved the way you have prepared this crispy and crunchy looking pakoras.
Deepa

crispy tempting onion pakoras to have with tea.

crispy tempting onion pakoras to have with tea.

Feel like munching those super crispy pakodas,love it very much.

i was honestly thinking of pakoda today at work while it freezing....just seeing the pic i feel my soul is satisfied!

The onion pakoda looks so crispy !

What a lovely pic I love love love pakoras...

Shobha

Your recipe is looks awsme, you give the easiest way to prepare this recipe, from your recipe tips many people gets

advantage. Regards,
Onion Pakoda

just awesome ... it realy turned out crisp n tasty... not adding water has bn an eye opener... thanks and may God bless you...

Hmmmmmmmmm its awesome to look wit nd how tasty it could be if got prepared and serving in cold rainy season......its really very very crunchy and munchy.... thanks a lot for yo recipe...

This turned out to be such a wonderful recipe. I was skeptical of not adding water as it looked quite dry compared to the batter that we normally see. But wow it came out really nice. This is by far the best recipe I found for the pakodas

i tried it yesterday..it came out really well and so crispy nd yummy..Thanks for the yummy onion pakoda recipe..You rock!!!!!!!

I love love onion pakodas! I siomplly love the clicks!

Shobha

Hey.. Thanx a lotz for this recipe. Last tym wn I tried making onion pakodas it din turn out well as the batter I prepared was quite loose.
As I hav found ua blog nw..yeah am gna try it out without water.. Hope I get to satisfy ma sweethearts taste buds with this crispy n crunchy pakodas.

Lovely, i love this, and been meaning to make some myself. Thanks for sharing this recipe.

Simon

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