Onion pakodas, also called onions fritters/ onion bhajiyas are a popular snack that is eaten all over India. It is super easy to make bhajiyas are crispy and crunchy onions mixed in chickpea flour and spices. Onion Pakoda is a famous street food from Mumbai. The key to making your best crispy onion pakoda is in the slicing, make sure that all the slices are uniformly.
When I was working on the way back from work, a small South Indian restaurant use make these bhajiyas in the evening and these were so irresistible that most of day's I used to pick up these for us to have as an evening snack.
In monsoons my mother would make different types of pakodas for us to have with our evening, chai and this is the world’s best combo ever! Even today when it rains heavily, I crave for a hot plate of pakodas, since my hubby doesn't like deep fried items often, I always wish someone would make them and give me to enjoy 😋!!
Serves 2
Ingredients
3 Medium Onions - thinly sliced
½ Teaspoon Salt
1 Cup Besan / Chickpea Flour
1 Tablespoon Rice Flour
1 Tablespoon Chopped Corinader Leaves
1/8 Teaspoon Cumin Seeds
¼ Teaspoon Red Chilly Powder
½ Teaspoon Turmeric Powder
1 Teaspoon Heaped Hot Oil
A Pinch Baking Soda
Oil as required for Deep Frying
Method
Slice onions and transfer them to a mixing bowl. Add ½ teaspoon salt and mix it well, keep this aside.
Heat oil in the deep frying pan/kadai on medium low flame.
Let's make the batter while the oil is heating.
In a bowl add besan/chickpea flour, rice flour, cumin seeds, chilly powder, turmeric powder and salt, mix this well.
Squeeze out the water from the onions , add this squeezed onions along with coriander leaves to the chickpea flour mix and mix it by squashing the onions as it is getting incorporated into the mix. Do not add water. Leave this aside, till the oil is really hot, and the onions will release it's moisture into the batter. To check whether the oil is ready, take a little of onion, leave it into the oil, when added it should immediately float to the surface. The oil is perfectly ready to fry the onion bhajiyas.
Take a teaspoon heaped of the hot oil, add the onion mix and mix it with a spoon ( this oil will make the bhajiyas, crispy and light). When well mixed add a pinch of baking soda and immediately give it good mix with your hands. Take little of the onion mix and leave it in hot oil on medium high flame, when all of the bhajiyas have risen to the surface reduce the flame and fry them on medium low flame till they are brown and crispy. Take one and check if the it cooked. When your are removing them with a slotted spoon then again increase the flame to medium high, this will prevent the bhajiyas from absorbing a lot of oil. Heat oil in the deep frying pan/kadai on medium low flame.
Let's make the batter while the oil is heating.
In a bowl add besan/chickpea flour, rice flour, cumin seeds, chilly powder, turmeric powder and salt, mix this well.
Squeeze out the water from the onions , add this squeezed onions along with coriander leaves to the chickpea flour mix and mix it by squashing the onions as it is getting incorporated into the mix. Do not add water. Leave this aside, till the oil is really hot, and the onions will release it's moisture into the batter. To check whether the oil is ready, take a little of onion, leave it into the oil, when added it should immediately float to the surface. The oil is perfectly ready to fry the onion bhajiyas.
Serve them immediately with some green chutney or ketchup! If you are like me, you will gobble it up as it is, they are so crispy and irresistible.
Renu Agrawal Dongre of Cook with Renu
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- Airfryer Banana Crisps by Sizzling Tastebuds
- Onion Pakoda/Bhajiyas by Sneha’s Recipe
- Spiced Chickpea Flour Gnocchi with Spinach Coconut Sauce by Food Lust People Love
- Tawa Bread Pakora by Mayuri's Jikoni
- Vegan Chickpea Tomato Omelette by Cook with Renu
- Zucchini Fritters by A Day in the Life on the Farm
