Onion Pakora – Pyaaz ki pakoray (that was in Hindi). It is an Indian snack, crispy from the outside, fluffy and light from the inside. Usually, it’s paired with a cup of karak chai (strong Indian tea). The combination of chai and pakora is on point.
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Pakora is a batter made of gram flour, mixture of spices, and some add chopped cilantro leaves and green chili to it. There are many versions of Pakoras out there, but in my humble opinion and from being in India for a long time, Onion Pakora seems to be the most favorited.
Making Onion Pakora is Easy.
Pakora is a street food, you can easily find it wherever you go in India but I never saw it on a restaurant menu. Every Indian house has a unique recipe for pakora. Indian food recipes are always adjusted, therefore, not only pakora but every Indian dish will taste a little different depending which part of India you are in, it even differs from house to house.
My first attempt at making pakora was disasters, so was the second and the third attempt, I almost gave up on making pakoras and almost added it to the list of food I can’t get right and have to always buy or ask others to make. Yes, there are dishes that I can’t get right no matter what.
I wrote this recipe in a way to make you get perfect and delicious Onion Pakoras from the first try. Usually, rice flour is used and it helps in keeping the pakora crispy, but I’ve tried cornmeal and it worked like a charm, in fact, it added more flavor to the onion pakora. Do let me know how you liked it whenever you make it.
Two Ways Of Making Karak Chai (Indian Strong Tea), Enjoyed with Onion Pakora.
Indian Karak Chai
Indian Strong Tea
Let’s Make Some Crispy Onion Pakora!
Onion slices dipped in gram flour batter and then deep fried. An Indian snack, crispy from the outside, fluffy and light from the inside. Usually, it’s paired with a cup of karak chai
- 1 large onion thinly sliced
- 1 ¼ cup gram flour besan
- 2 tablespoon corn meal or rice flour
- 1 ½ teaspoon salt
- ½ teaspoon chili powder
- 1 teaspoon cumin powder
- ½ teaspoon garam masala
- 12 teaspoon turmeric powder
- 4 teaspoon oil this goes in the batter
- ½ cup minus 2 tablespoon water
- Oil to deep fry the pakoras
- Sprinkle ¼ teaspoon of salt on the sliced onion and mix well. This will brings some moisture out of the onion and you need that to happen to get crispy onion pakoras. Place the onion on a kitchen towel and pat dry. Keep aside.
- In a bowl, add the dry ingredients and mix well. Add the onion and mix well. Use your hands and rub the onion with the dry mixture.
- Add the water and oil and mix well. The batter will be sticky. Cover and keep aside for 10 to 15 minutes.
- In a deep pan, add oil to deep fry, keep it on medium high and when the oil is hot, take around one tablespoon from the mixture and drop in the oil.
- Do not move the pakora until after almost a minute. Keep frying until the color is golden and light brown. Remove from oil and place on paper towel.
- Enjoy with your favorite dip. I have tried plain yogurt and it tasted good, but of course, it is best with Indian chutney.
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