Onion Pakodi - Onion Fritters
Onion Pakodi or fritters make a scrumptious snack and appetizer. While the word fritter is rooted to ‘fried’, the word Pakodi is also called pakoda or pakora. This spicy and crispy appetizer is made by deep frying onions and gram flour with spices.
Author: Birjis Adeni Rashed
Cuisine: Indian
Recipe type: Appetizer
Serves: 4
Prep time:
Total time:
Ingredients
- 2 onions
- 2 c gram flour
- 1 T red pepper powder
- 1⁄2 t turmeric
- 1 t salt
- 1⁄2 t baking soda
- 2 thai green chillies
- 1⁄2 c cilantro chopped
- 3 c oil or more for deep frying.
Instructions
- Thinly slice the onions. Thinner the onion slices, crispier are the pakodas. Mix the onions with gram flour, spices, baking soda, Thai green chillies and cilantro.
- Warm the oil in a deep frying pan or fryer. When the oil is warm, scoop a couple of table spoons of oil and pour it in the flour, onion, spice mix. The oil and the water content in the onions will be the only moisture needed to bind the flour and spices with the onions. Water can be added if required, but preferably avoid adding water for crispier and crunchier pakoda or fritter.
- Make small balls by pressing the onions and flour batter in a fist and deep frying in warm oil. Remove using a slotted spoon, draining out oil. More oil can be drained out by setting them in a large steel sieve. The oil may also be absorbed out by setting them on a paper napkin.
- The warm pakodas can be eaten with mint chutney or tomato chilli sauce or ketchup.
Notes
There is a small difference bettween an onion pakoda and onion bajji , though both are deep fried fritteres. The bajji is made by dipping and coating the onion in a batter made by mixing flour, spices and water. While a pakoda involves mixing the onion with the flour, hence not essentialy a battered fritter!
Serving Size
Serving size: 4
