Onion Pakoda Recipe (with Step by Step Photos)
|3 medium size Onions, finely sliced|
|1/2 cup Gram Flour (Besan Flour)|
|1/4 cup Rice Flour|
|1 teaspoon grated Ginger|
|5-7 Curry Leaves, chopped, optional|
|1/2 teaspoon Red Chilli Powder|
|A pinch of Baking Soda (soda-bi-carbonate)|
|2 tablespoons finely chopped Coriander Leaves|
|Oil, for deep frying|
|Salt to taste|
- Take sliced onion in a large bowl.
- Add gram flour, rice flour, ginger, curry leaves, red chilli powder, baking soda, coriander leaves and salt.
- Mix well using spoon and keep aside for 10 minutes.
- Add water little by little (approx. 1/4 cup) and mix all the ingredients such that sliced onion is coated well with flour batter. Do not add more water unless required – if batter becomes too watery or thin then pakodas will not turn crispy.
- Heat oil in a deep pan over medium flame. Check whether oil is sufficiently hot or not by dropping a pinch of mixture in hot oil – if it comes upward immediately, then oil is sufficiently hot for deep frying. Take small portion of mixture in the hand and gently drop 3-4 small fritters into the oil and deep-fry until they turn golden brown in color – keep stirring occasionally in between so that they cook evenly and keep heat/flame to medium.
- Take them out using slotted spoon and drain excess oil. Place them on paper towel in a plate to absorb excess oil. Repeat the process for remaining batter and deep-fry in batches. Do not over crowd the oil with onion fritters, this will help them cook evenly.
- If you want to prepare pakoda once and enjoy over 1-2 days then do not add any water in step-4 while preparing batter. The water released from sliced onion will be sufficient to coat onion with the mixture. If required, add only 1-2 teaspoons water.
- Do not fry them over low flame, it will make them soggy and absorb too much oil.
- For variation, add finely chopped potato in step-2 while preparing batter.
Response: Thank you Darshna for sharing the tip. It would be definitely helpful to our readers.
Response: Baking soda is added to make the pakodas soft from inside and crispy from outside.
Response: Yes, you can substitute rice flour with corn flour (or with gram flour).
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Your recipe are good nd very simple. I made onion pakoda nd my family like it very much thank your for your post. Please post how to make panner butter masala and many other recipe.
Response: If rice flour is not available, you can skip it.
Your presentation skill is very nice.
I have tried almost all recipe .
It's nice. Keep us helping like this all time.
Response: Thank you Sonia for trying the various recipes from our website and I’m glad they turned out well.
Rice flour is used to get the crispiness, if you don’t have rice flour, add the same amount of gram flour instead of it but don’t add all purpose flour instead of it.
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It was raining so wanted to make pakodas. Saw this recipe and turned out excellent in the first go. Thank you. It’s really good for those who are novice cooks like me :) :) Thanks again. I skipped the soda and used my mom's tip for making them crispy- added a tablespoon of the hot oil to the batter and they turned out really good. Thanks again!
Response: Follow this link of easy recipe of homemade paneer to make paneer at home.
what can I substitute for rice flour?
Response: Hi Michael, if rice flour is not available, use same amount of gram flour instead of it.
Response: Hi, I have sent the sambar powder recipe to your email.
Response: Hi Rohith, we have already posted the recipe of sambar powder - http://foodviva.com/south-indian-recipes/sambar-powder/ and we will soon post the recipe of how to make restaurant style sambar. Please, subscribe to our recipe feed so when we upload the new recipe, you get the notification via mail.