Crispy Onion Pakoras
Onion pakoda or kanda bhaji are crispy onion fritters which are coated in spiced chickpea flour or gram flour batter and deep fried. This is a popular Indian street food and a teatime snack. Hot onion pakoras are also served as vegetarian appetizers with lunch or dinner.
Servings 4 People
Ingredients
- 100 grams gram flour / chickpea flour / besan
- 2 small onions cut straight
- 1 tablespoon coriander leaves chopped
- 1 tablespoon ajwain carom seeds
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon salt
- 1/4 teaspoon Eno fruit salt
- 2 cups cooking oil
Instructions
- In a mixing bowl, add 1 cup water and gram flour to make a thick batter. Ensure that there are no lumps.
- Mix all the ingredients namely onion juliennes, chopped coriander leaves, carom seeds, turmeric powder, and salt into the mixing bowl with gram flour batter.
- Heat oil in a kadai or skillet and wait for it to reach the right temperature. You can check if the temperature is perfect for deep frying by leaving a pinch batter in the oil. It will get fried if the oil is set to the right temperature, else it will stick to the bottom of the skillet or kadai.
- Using a spoon drop a tablespoon of prepared onion gram flour batter in the oil. At a time 3 or 4 such tablespoons of batter can be dropped into the oil to fry more pakoras.
- Health-conscious people can spread them onto a kitchen paper. Kitchen paper will absorb the extra oil but still it does not serve the purpose to make healthy pakoras ????.
- Serve hot with chutney of your choice or tomato sauce or have them plain. I love to have them plain.