Onion pakoras, crispy golden fritters bursting with the sweet and savory flavor of onions, are a beloved street food and comforting snack across India and beyond. These delectable treats, easily made at home, offer a delightful textural contrast – the soft, slightly caramelized onion filling encased in a shatteringly crisp batter. Their irresistible appeal lies not just in their taste, but in their versatility; they’re perfect as an appetizer, a side dish, or even a satisfying light meal. The vibrant aroma of spices mingling with the sizzling oil is enough to entice anyone.
Beyond their deliciousness, onion pakoras are surprisingly simple to prepare. This recipe guides you through each step, from preparing the perfect onion mixture to achieving that coveted golden-brown crunch. Ready to experience the magic of homemade onion pakoras? Let's dive into the detailed, step-by-step instructions below!
Tools Needed
- Knife
- Cutting board
- Blender
- Frying pan
Ingredients
- Medium-sized onions
- Spinach
- Green coriander
- Ginger
- Green chilies: 1 teaspoon
- Salt: 0.5 teaspoon
- Gram flour
- Green coriander (for chutney): 100 grams
- Mint (for chutney): 30-40 grams
- Garlic (for chutney): 10-12 cloves
- Green chilies (for chutney): 4
- Pomegranate seeds: 30 grams
- Sugar (for chutney): 0.5 teaspoon
- Black salt (for chutney): 0.5 teaspoon
- Roasted cumin powder (for chutney): 1 teaspoon
- Curd (for chutney): 150 grams
- Chaat masala powder (for chutney): 1 teaspoon
- Celery: 1 teaspoon
- Chopped [Ingredient missing]: 1 teaspoon
- Sabu coriander: 0.5 teaspoon
- Sabu cumin seeds: 1 teaspoon
- Kasuri methi: 1 teaspoon
- Ginger-garlic paste: 1 teaspoon
- Turmeric powder: 0.5 teaspoon
- Rice flour: 2-3 tablespoons
- Garam masala powder: 0.5 teaspoon
- Red chili powder: 0.5 teaspoon
- Oil
Step-by-Step Instructions
Step 1. Prepare the Onion and Batter
- Cut the onions into thick slices. Don't cut them too thinly.
- Mash the onions slightly to separate the slices.
- Mix onions with spinach, green coriander, ginger, green chilies, and salt.
- Let the onion mixture sit for 5 minutes.
- Add celery, chopped [ingredient missing], sabu coriander, sabu cumin seeds, kasuri methi, ginger-garlic paste, turmeric powder, rice flour, gram flour, and salt to the onion mixture.
- Mix well, adding water only if needed to form a batter with a coating consistency. Avoid excessive gram flour.
![Add celery, chopped [ingredient missing], sabu coriander, sabu cumin seeds, kasuri methi, ginger-garlic paste, turmeric powder, rice flour, gram flour, and salt to the onion mixture.](https://img.ambrosiaindiancuisine.com/yt/1048765111904534530/162.36/shot.jpg?width=700)
Step 2. Make the Pomegranate Chutney
- Prepare the chutney by blending green coriander, mint, garlic, green chilies, pomegranate seeds, salt, sugar, black salt, ginger, roasted cumin powder, and curd.
Step 3. Fry the Pakoras
- Heat oil in a pan on medium heat. Fry the pakoras until golden brown and cooked through (about 4-5 minutes).
Step 4. Serve and Garnish
- Garnish with chaat masala powder and serve hot with chutney and tomato sauce.
Read more: Crispy Chilli Chana Recipe: Restaurant-Style Crunchy Chickpeas
Tips
- You can store the pakodas for 6-8 hours and fry them again later.
- If your curd is too sour, skip the chaat masala in the chutney.
- You can substitute raisins or dry mango powder for pomegranate seeds.
Nutrition
- Calories: approximately 600-700
- Fat: 30-40g
- Carbs: 70-80g
- Protein: 15-20g
FAQs
1. How can I make my onion pakoras extra crispy?
Ensure your onions are thoroughly dried before adding them to the batter. Use a good quality oil with a high smoke point, and fry in small batches at the right temperature – not too hot or too cool – to avoid soggy pakoras.
2. What can I substitute for pomegranate chutney if I don't have any?
Many chutneys work well! Tamarind chutney, mint chutney, or even a simple cilantro-yogurt dip would be delicious alternatives.
Enjoy the satisfying crunch and vibrant flavors of these restaurant-style onion pakoras, a perfect treat for any occasion. The accompanying pomegranate chutney adds a delightful sweet and tart counterpoint, elevating the pakoras to a truly unforgettable experience. Now go forth and impress your friends and family with your newfound pakora-making skills!