Onion pakoda (Crispy onion fritters)


  1. Onion finely chopped – 3 large
  2. Gram flour ( Besan ) – ¾ cup
  3. Rice flour – ¼ cup
  4. Maida – ¼ cup
  5. Mashed potato / potato powder – ¼ cup ( optional)
  6. Chili powder – ½ tsp
  7. Asafoetida powder ( Hing ) – ¼ tsp
  8. Baking powder – ¼ tsp
  9. Green chili – 3-4
  10. Garlic paste – 3
  11. Ginger – a small piece
  12. Curry leaves – a few
  13. Salt
  14. Water
  15. Oil for deep frying

Instructions :

  1. Crush green chili, ginger and garlic, curry leaves in a mixer,
  2. Take chopped onion in a large bowl. Add crushed ingredients, all the powder ingredients (2-8 ingredients ) and salt. Mix well
  3. Add water little by little (approx. 1/4 cup) and mix all the ingredients such that sliced onion is coated well with flour batter. Do not add more water unless required – if batter becomes too watery or thin then pakodas will not turn crispy.
  4. Heat oil in a deep pan over medium flame. Check whether oil is sufficiently hot or not by dropping a pinch of mixture in hot oil – if it comes upward immediately, then oil is sufficiently hot for deep frying.
  5. Take small portion of mixture in the hand and gently drop 3-4 small fritters into the oil and deep-fry until they turn golden brown in color – keep stirring occasionally in between so that they cook evenly and keep heat/flame to medium.
  6. Take them out using slotted spoon and drain excess oil. Place them on paper towel in a plate to absorb excess oil. Repeat the process for remaining batter and deep-fry in batches.

Serve hot with tomato sauce or with any chutney.


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