Isn’t it just great to munch upon a plate of hot Indian onion pakoras on a pleasant rainy evening?
Easy Indian Onion Pakoras Recipe
The other day, it started raining after a very hot sunny day. My son was overjoyed to experience these rains amidst hot summer. He wanted something hot and instant to munch upon. Making Indian onion pakoras ((प्याज़ पकोड़े) is such an easy task for me that within no time hot pakoras were ready.
Family Fun Time with Classic Indian Onion Pakoras:
What an evening it was! Leaving everything aside to have some family fun time is what everybody wishes to have these busy days. Three of us just left all our works to sit and chat in the balcony while enjoying the rain and munching upon the perfect Indian onion pakoras with steaming hot tea.
Onion pakoras are never outdated even with so many fancy foods around. They stand unique and are one of India’s best street foods.
Crisp and crunchy, these onion pakoras taste the best steaming hot or cold. Pyaz pakoras can be paired well with your evening tea or any chutney or sauce you like.
Here’s how I made the classic Indian onion pakoras or crispy onion pakoda recipe:
- Chick pea flour/ besan/ senagapindi (సెనగపిండి) – 1 cup
- Rice flour – ½ cup
- Chillies – 3
- Onions (pyaz) big – 2
- Curry leaves chopped – few
- Cumin seeds – 1 tsp
- Salt – as per taste
- Oil for deep frying
- Wash the onions and slice them lengthwise and place in a mixing bowl.
- Finely chop the chillies and curry leaves and transfer to the mixing bowl.
- Add salt and mix well with a spatula and keep aside for 10 mins.
- Adding salt will get the moisture out from the onions.
- Add chick pea flour (besan), rice flour and cumin. Mix them well altogether with hands while squeezing the onions. Add little water. Make a thick batter coating all the onions.
- In a thick bottomed pan heat oil for deep frying. Drop in a little amount of batter to the hot oil. If it rises immediately, then the oil is hot enough for the pakoras to be fried.
- Now using your fingers gently drop a spoonful of batter into the pan.
- Fry till golden brown while moving them intermittently and transfer to kitchen paper.
** You can also add ginger, coriander leaves to the batter. Red chilli powder can also be added if you want it little spicier.
*** The batter should neither be runny nor too thick.
**** Do not overcrowd the pan as the pakoras will not be cooked properly.