Savory Onion Pakoras are a beloved Indian snack known for their crisp texture and vibrant, spiced flavor. These golden-brown fritters, made from thinly sliced onions enveloped in a seasoned chickpea flour batter, are a staple at teatime and during the monsoon season. When served with green chutney or tamarind dipping sauce, they offer a perfect blend of comfort and boldness in every bite.
The beauty of onion pakoras lies in their simplicity. Onions are naturally sweet when cooked, and salting them beforehand draws out moisture, allowing the batter to bind beautifully without needing much added water. The blend of spices—cumin, ajwain, turmeric, and chili powder—brings layers of earthy heat and depth, while rice flour ensures a signature crunch that lingers even after cooling slightly.
Ideal for gatherings, rainy days, or when you’re just craving something hot and crispy, onion pakoras come together quickly and deliver big on flavor. They’re best enjoyed straight from the fryer, but you can also keep them warm in a low oven if serving to a crowd. Pair with masala chai for an authentic and heartwarming experience.
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For those new to Indian street food, this dish is a great entry point. It’s naturally gluten-free, easy to customize, and incredibly satisfying with just a handful of pantry staples and fresh herbs.
Servings and timing:
Yield: Serves 4
Total Time: 35 minutes
Ingredients :
- 2 large onions, thinly sliced
- 1 cup chickpea flour (besan)
- 2 tablespoons rice flour (for extra crispiness)
- 1 green chili, finely chopped (optional)
- 2 tablespoons fresh cilantro, chopped
- 1 teaspoon cumin seeds
- 1 teaspoon carom seeds (ajwain)
- ½ teaspoon turmeric powder
- ½ teaspoon red chili powder
- Salt, to taste
- Water, as needed (about ¼ cup)
- Oil, for deep frying
Instructions:
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