I am sharing the onion pakora recipe. You might not know about this fantastic snack.
Onion pakora is an Indian snack. It is trendy in India. You can buy it easily in any Indian store. But today, I am going to share the recipe for onion pakora. This is my new favorite snack.
This is a simple snack Onion Pakora recipe that requires onions and flour. You can make it today!
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Onion Pakora Recipe
- Paper towel
- 2 large or medium-sized onions
- 1 cup chickpea flour or besan
- 1 to 2 teaspoons of green chilies, or half a teaspoon to a full teaspoon of chopped green chilies
- 1 tablespoon optionally minced coriander (cilantro) leaves
- 1/2 teaspoon Garam Masala (optional)
- 1/4 teaspoon optional turmeric powder
- 1/4 cup carom seeds (ajwain)
- 1 heaping teaspoon asafoetida (hing)
- 1 pinch of baking soda
- oil as needed – for shallow or deep frying, sunflower oil, or any neutral-flavored oil
- Adding water as necessary to create a medium-thick batter
- Salt to taste
Pakoda Batter Preparation:
- Put the onions in a bowl and slice them as thinly as possible. Green chilies, chopped, can be added as well.
- If you don't have access to green chilies, substitute red chili powder. Alternatively, you can sprinkle in some chopped fresh coriander leaves.
- Put in some salt, asafoetida, turmeric powder, and carom seeds.
- Harmonize the ingredients. Leave the onion, chilies, and spice mixture covered and in a warm place for 15–20 minutes.
- Depending on how much liquid you want in the batter, you can add water from the onion's juices.
- Mix in some gram flour (besan). The time to add baking soda is now.
- Mix enough water to achieve a batter consistency between thin and thick.
- Give it a good stir with a spoon or your hands to combine everything. The time has come to fry the batter.
The Onion Pakoda-Making Process:
- Drop the batter by spoonfuls into the oil, which should be preheated.
- You can adjust the amount based on your Kadai or pan size. Fry the Onion Pakoda in batches to avoid crowding the pan.
- When the undersides of the pakora are golden brown, flip them over with a slotted spoon to finish cooking.
- Fry them evenly by turning them over a few times.
- Fry them until they are golden and crisp.
- Use a slotted spoon and let the excess oil drain on some paper towels.
- Green chilies with their stems removed should be fried in the same oil.
- Green chilies benefit from a healthy dose of salt, so add some and combine.
- Add some heat to your onion pakoda by serving it with some fried green chilies, coriander chutney, or tomato sauce.
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Calories: 209 (Calories from Fat 90)
Fat: 10g (15%)
Saturated Fat: 1g (6%)
Polyunsaturated Fat: 1g
Monounsaturated Fat: 6g
Sodium: 99mg (4%)
Potassium: 339mg (10%)
Carbohydrates: 24g (8%)
Fiber: 5g (21%)
Sugar: 6g (7%)
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