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onion pakora recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian, Gluten-Free
Description
A crispy, golden-brown onion pakora recipe made with chickpea and rice flour, featuring a technique to ensure a perfectly crunchy texture. Served with a vibrant mango-chili dipping sauce, this snack is fast, high-protein, and ideal for family gatherings.
Ingredients
- For the Pakoras:
- 2 large onions, thinly sliced
- 1.5 cups chickpea flour
- 0.25 cups rice flour
- 1 tsp ground cumin
- 1 tsp ground coriander
- 0.5 tsp turmeric powder
- 0.5 tsp red chili powder
- 0.25 tsp carom seeds (ajwain)
- 1 tsp grated fresh ginger
- 1–2 green chilies, minced
- 0.5 tsp baking soda
- 1 tsp salt
- 0.5–0.75 cups cold water
- 3 cups vegetable oil, for frying
- For the Zesty Mango-Chili Drizzle:
- 1 ripe mango (200g pulp), pureed
- 2 tbsp fresh lime juice
- 1 tbsp light brown sugar
- 0.25 tsp red chili flakes
- pinch black salt (optional)
- For Garnish:
- fresh cilantro leaves
- lime wedges
Instructions
- Prep Onions and Season: Place the thinly sliced onions in a large bowl. Add 1 teaspoon of salt and massage thoroughly with your hands for 2-3 minutes. Allow the salted onions to sit for 10-15 minutes to draw out excess moisture.
- Make Pakora Batter: Add the chickpea flour, rice flour, ground spices (cumin, coriander, turmeric, chili powder, carom seeds), grated ginger, minced green chilies, and baking soda to the bowl with the onions. Mix with your hands until the flours and spices evenly coat the onion slices.
- Form the Batter: Gradually add the cold water, starting with 0.5 cups. Mix until a thick, shaggy batter forms that just holds together and clings to the onion pieces. Avoid making the batter runny by adding water slowly as needed.
- Heat Oil and Fry Batches: Heat 3 cups of vegetable oil in a deep pan to 350°F (175°C). Carefully drop small, irregular spoonfuls of the onion mixture into the hot oil. Avoid overcrowding the pan.
- Cook Until Crispy: Fry for 4-6 minutes, turning occasionally with a slotted spoon until the pakoras are deep golden brown on all sides and have a visibly crispy texture. Transfer the cooked pakoras to a paper towel-lined plate to drain excess oil.
- Prepare Drizzle and Serve: Combine the mango puree, lime juice, brown sugar, red chili flakes, and salt in a small bowl. Whisk until smooth. Arrange the hot pakoras on a platter, drizzle generously with the mango sauce, garnish with cilantro and lime wedges, and serve immediately.
Notes
To achieve extra crispy pakoras, include rice flour in the batter and ensure you pre-salt the onions to release moisture before mixing the batter. Do not overcrowd the frying pan, as this lowers the oil temperature and can result in soggy pakoras. Serve immediately after frying for the best texture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 390 calories
- Sugar: 7g
- Sodium: 380mg
- Fat: 24g
- Saturated Fat: 3g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Onion Pakora, Indian Snack, Fritters, Appetizer, Mango Sauce, Vegetarian, Gluten-Free, Frying, Crispy, Quick Meal
