This recipe of onion pakoda is a North Indian style recipe. A basic onion pakoda will have gram flour (besan), onions, salt with some herbs & spices – though there will be variations with the type of spices and herbs used.
Generally in the Indian pakoda recipes, the spices and herbs that are added help indigestion. In this Punjabi style onion pakoda recipe, the spice that aids in digestion is carom seeds (ajwain). They also lend some sharp aromatic notes to the fritters. I also add some asafoetida (hing) but it can be skipped.
The recipe makes for crispy fritters having the texture of some onions caramelized from the outside. While the texture inside the pakoda is in contrast with softened onions in a well-cooked batter.
INGREDIENTS
- 2 onions, thinly sliced
- 1-inch ginger, finely chopped
- 2 green chilli, finely chopped
- Few curry leaves, chopped
- 2 tbsp coriander leaves, finely chopped
- ¼ tsp turmeric / haldi
- ½ tsp kashmiri red chilli powder / lal mirch powder
- Pinch of hing / asafoetida
- ¼ tsp ajwain / caraway seeds
- 1 cup besan / gram flour
- 2 tbsp rice flour
- ½ tsp salt
- Oil for deep frying
INSTRUCTIONS
- Firstly, in a large mixing bowl take 2 thinly sliced onions.
- Also add 1-inch ginger, 2 green chillies, few curry leaves, 2 tbsp coriander leaves, ¼ tsp turmeric, ½ tsp chilli powder, ¼ tsp ajwain and a pinch of hing.
- Additionally, add 1 cup besan, 2 tbsp rice flour and ½ tsp salt.
- Combine well making sure to squeeze onions well.
- Without adding any water squeeze out the onions till the moisture is released.
- Combine till the dough is formed. if onions do not release water, then sprinkle few drops of water.
- Take a ball sized pakoda dough and drop in hot oil. do not overcrowd the oil as it won’t get crispy.
- Fry on medium flame till the pakoda turns crispy and golden brown.
- Finally, drain over kitchen paper and serve onion pakoda with tomato sauce and chai.
