Onion Pakoda

Scrumptious, crispy onion fritters, deep fried and a perfect tea time snack. Sliced onions are mixed with finely chopped green chilies, gram flour and coriander powder and deep fried till crispy. Pakodas are very popular in India as street food. Among all the pakodas, onion pakodas are everyone’s favorite. These are easy to prepare when you have a sudden guest or friend at home and you want to make them feel special.

Preparation time: 10 minutes

Cooking time: 10 minutes

Serves: 2-3 people

Ingredients	Quantity
Onions	2 large
Chana(chickpea) Flour	2-3 tbsps.(approximately)
Green chilies(finely chopped)	2 or 3
Coriander powder	1 tsp
Chili powder	1 tsp or to taste
Salt	1 tsp or to taste

Method

Cut the onion in half and slice them. Try and separate the layers a bit.

In a bowl add the onions, green chilies and about 1tsp of salt and mix well. Keep for 5 minutes. Then add the chana flour, coriander powder, chili powder and mix well. You need not add water as the onions let out enough water to make the batter, but if it’s too dry then sprinkle very little water. The batter should look something like this:

The batter should not be runny or it will absorb lot of oil. Check for salt and adjust the batter if needed.

Heat oil in a frying pan on high heat for 3-5 minutes, reduce flame to medium. Drop little bit of mixture in the oil and it should sink at first and float to top immediately (in less than 1or 2 seconds). If not wait for some more time till the oil is hot. Refer my tip how to check if oil is hot enough for deep frying.

Then loosely make pakodas and drop them in oil and fry on medium to low heat till they become crispy and golden. Serve hot.

Points to remember:

If the oil temperature is not right the pakodas will not fry properly and absorb lot of oil. So here's a tip for that!

How to check if oil is hot enough for deep frying?