Pakoda/Onion Pakoda Recipe

Pakoda is a very good tea time snack that tastes awesome with chutney, kitchup or as is. Pakodas, bajjis are enjoyed a lot during winter or rainy season. I do prepare ladies finger pakodas and onion pakodas every now and then. Udupi hotels serve this crispy onion pakodas during evening hours. Unlike other pakodas the batter for onion pakoda is quite different. Also we don’t make a particular shape while dropping the batter to oil. Hope this post helps you prepare crispy, crunchy onion pakodas.

Prep Time: 25 minutes

Cook Time: 15 minutes

Total Time: 40 minutes

Yield: 15-20

Pakoda/Onion Pakoda Recipe

Ingredients

Chickpea flour/Besan flour- 2 cups
(around 100 gms)
Rice flour- 1/4 cup
Medium sized onions- 6 no.
Green chillies- 4 to 5
Coriander seeds- 1 tsp
Turmeric powder- 3/4 tsp
Salt- 1 tsp
Curry leaves- few
Coriander leaves- handful
Cooking oil- enough for deep frying

(I have not shown chickpea flour and rice flour in picture)

Instructions

Preparation

Slice the onions lengthwise, chop curry leaves, coriander leaves, green chillies finely. Keep them aside.
Powder coriander seeds coarsely and keep it aside.

Method

In a large mixing bowl add sliced onions, chopped curry leaves, coriander leaves, green chillies, powdered coriander seeds, salt and turmeric powder. Mix it well with your hands. Onion when mixed with salt oozes out water. This water itself is enough to prepare the batter. (It looks as below)

Now add chickpea flour, rice flour and baking soda, mix well with your hands. Do not add additional water.
Heat a heavy bottomed kadai adding cooking oil. When oil gets heated, take a lump of pakoda batter and drop small amount of it in to the water. Making shape is not necessary. Onion pakodas are actually shapeless.