CRISPY ONION PAKORA
A crunchy, spicy Indian snack — ingredients and method, line by line
INGREDIENTS
| 🧅 | 1. 250 g onions, thinly sliced |
| 🌶️ | 2. 4–5 green chillies, finely chopped |
| 🌿 | 3. Fresh coriander leaves, chopped |
| 🧂 | 4. Salt, to taste |
| 🌶️ | 5. ½ teaspoon red chilli powder |
| 🥄 | 6. ½ teaspoon cumin powder |
| 🥄 | 7. ½ teaspoon coriander powder |
| 🟡 | 8. ½ teaspoon turmeric powder |
| 🫚 | 9. ½ teaspoon finely chopped ginger |
| 🌾 | 10. 3 teaspoons gram flour (besan) |
| 🌾 | 11. 3 teaspoons all-purpose flour (maida) |
| 🌿 | 12. ¼ teaspoon ajwain (carom seeds) |
| 🫗 | 13. White oil, as needed for deep-frying |
METHOD
| 1 | Finely slice the onions and place them in a mixing bowl. |
| 2 | Add the chopped green chillies and fresh coriander leaves. |
| 3 | Add all the spices: salt, red chilli powder, cumin powder, coriander powder, turmeric powder, chopped ginger and ajwain. Mix everything well with the onions. |
| 4 | Add the gram flour and all-purpose flour. Mix thoroughly until the onion slices are evenly coated. |
| 5 | You usually do not need to add water because the onions release their natural moisture. Avoid adding too much water, as it can make the mixture too loose. |
| 6 | If you like extra-crispy pakoras, you can use rice flour instead of all-purpose flour. |
| 7 | Heat white oil in a deep frying pan or kadai. |
| 8 | Keep the heat between medium and low. Carefully drop small portions of the onion mixture into the hot oil. |
| 9 | Fry the pakoras, turning them occasionally, until they are golden brown and crispy. |
| 10 | Remove the pakoras with a slotted spoon and drain off the excess oil. Your crispy onion pakoras are ready to serve! |
CHEF’S TIP
For a crunchier texture, replace the all-purpose flour with rice flour. Do not add water unless absolutely necessary, and fry in small batches.
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