Onion Pakoda-Punjabi Style

Honey-desicookingshooking
by Honey-desicookingshooking
20 Pieces
20 min

Super crispy street style Onion Pakoda best for rainy day snack. I will be sharing tips to make them super crispy just like street food!


Need just TEA with it and it will taste yummy icon

Pakoras are made with chickpea flour, onions, and spices you already on your kitchen. I sometimes make vegetable pakoras it taste good too! Try out with some of your favorite vegetables!


There are days I just want to sip tea and enjoy pakorads. Specially during winters.


No matter the day of the week or the season, Pakoras (both onion pakoras and vegetable pakoras) this is the best pakora recipe and it makes for the most delectable evening appetizericon

I have used ice-cream scooper to shape the pakodas. Don't you thin it's a great trick ?

Pair it up with chutney or simply with the tea !

Onion Pakoda-Punjabi Style
Recipe details
  • 20  Pieces
  • Prep time: 10 Minutes Cook time: 10 Minutes Total time: 20 min
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Ingredients
Preparation
  • 3 Onions thinly sliced
  • 1 cup Gram flour
  • 2 teaspoon Chilli Powder
  • 1/4 teaspoon Ajwain
  • 2 teaspoon Salt
  • 1/2 tbsp Ginger Paste
  • 1/4 teaspoon Chaat Masala
  • 2 teaspoon Green Chillis
  • 1 Coriander Leaves
  • 5 Mint Leaves
Instructions
Heat oil for deep frying
Thinly slice onions and soak in some water. Keep aside. Drain the onions and place them into a bowl. Add all the ingredients and wait for a few minutes with little water. The dry batter will convert into a semi wet mixture and create a thick-ish coating around the onions. Heat oil in a deep pan or kadai over medium flame. To check if the oil is hot enough, drop a small piece of onion into the oil. It should quickly float to the top. Gently drop lime sized battered onions into the oil.
Fry on a medium flame to ensure the pakodas are cooked from inside and doesn't leave uncooked. This will take about 3-5 minutes.
Remove the pakoda and drain the excess oil. ensure the pakoras are golden brown and crisp. Now, move to a paper towel and let the remaining oil soak onto the paper towel. Sprinkle some chaat masala on top and serve hot!
You can have with Green Chutney or Tamarind sauce
Tips
  • Another easy way to keep the pakoras crisp for long is to double fry them. The trick is to fry them first on medium heat and then take them off the flame. Next, fry them on high heat till they turn golden and crisp.
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