The crispy onion pakodas (fritters) are our all-time favorite snacks and the best companion to a hot cup of tea!
On a Friday evening, I was badly craving for some evening munchies with tea. I was working from home that day which saved me straight 2 hours of travelling back to home, so I thought of quickly frying up something and enjoy our evening tea together as I was expecting my better half any moment.
I flipped through my entire cook book and magazine collection thinking of making something new. I liked many of them but when estimated the time to make them, I dropped the idea and finally took resort to this legendary Indian quick bite – onion pakoda! Now who hasn’t eaten onion pakoda in his/her entire life! I love to make them because they are done so easily and unbelievably quickly and I love to eat them because… well… for obvious reason! If you haven’t yet tried to make them at home, do it because they will be nowhere lesser than the outside ones in taste but quality will be better as you will have control over the oil you are using for deep frying.
Onion Pakoda - Onion Fritters
Serves: 2 Servings
- Onions – 2
- Bengal gram flour (besan) – 6-8 tbsp (It totally depends on how much onion you are using. I used one large and one medium, so this quantity of besan worked well for me.
- Rice flour – 2-3 tbsp (Use besan and rice flour in a 3:1 ratio. Rice flour gives that crispiness to the pakodis.)
- Whole wheat flour (Atta) – 1-2 tsp (It helps in binding so that the onions do not separate when you put them in oil for frying)
- Salt to taste
- Oil for deep frying
- Peel, wash and finely slice the onions and put on a tissue paper to absorb all the moisture.
- In a large bowl, combine gram flour, rice flour, whole wheat flour and salt. You can also add a couple of chopped green chillies or few pinches of red chilli powder for that extra spiciness.
- Add water little by little and whisk the mixture thoroughly. You would need a batter which is neither too thick nor too thin. With few practices, you will get the ideal consistency. But nevertheless, even if your batter is not perfect, your pakodas will taste as good! So don’t worry!
- Give the batter a good whisk and keep it aside for 5 minutes.
- Now mix the onion slices with the batter and combine well.
- Heat oil in a deep fry pan or wok. The quantity of oil should be enough to keep the pakodis immersed in oil – that way you will get that perfect crunch.
- When the oil is very hot, take few onion slices coated with the batter and tip in the hot oil. Don’t try to give any shape to the pakodas, they are meant to be random in shapes and size. It’s fun that way only!
- Do keep in mind to fry the pakodas in hot oil. So keep the heat in medium to high level. It will ensure that your pakodas are crispy and crunchy. Do keep a close eye on them as they are done very quickly.
- Remove them with a slotted spoon and put on a tissue paper to get rid of the extra oil.
- Serve hot with tomato ketch up.