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Onion pakora (pyaz ke pakode)

AI-drafted · awaiting admin review

Crisp fritters of sliced onion in spiced gram-flour batter. The rainy-day snack of India, eaten with chai and green chutney.

Region: All of IndiaOccasion: Monsoon evenings; tea timeTime: 25 minServes: 4Vegan

Ingredients

  • 3 onions, thinly sliced
  • 1 cup gram flour (besan)
  • 2 tbsp rice flour (for crispness)
  • 1–2 green chillies, chopped
  • ½ tsp ajwain (carom seeds)
  • ½ tsp red chilli powder
  • ¼ tsp turmeric
  • Salt to taste
  • 2 tbsp chopped coriander leaves
  • About 3–4 tbsp water
  • Oil for deep frying

Method

  1. Mix the onions with salt and leave for 10 minutes so they release water.
  2. Add besan, rice flour, chillies, ajwain, spices and coriander. Mix, adding only a little water, so the batter just coats the onions.
  3. Heat oil for deep frying over medium heat.
  4. Drop small, loose clusters of the mixture into the hot oil and fry, turning, until golden and crisp.
  5. Drain on paper and serve hot with green chutney and chai.

History

Fritters fried in gram-flour batter are made all over India, called pakora or pakoda in the north and bhaji or bajji in the west and south.

Significance

A plate of hot pakoras with tea is the classic way to welcome the first monsoon rains.

Sources