My 176th recipe, "Onion Pakoda", a crispy snack / side that can be made ready in 10 mins. Pakoda, in general is one of my very favorite snacks / side. If I have to call out specifically, the Cashew and Onion Pakoda are my two most favorite. During my childhood, my dad would get me a pack of hot onion pakoda for my evening snack. It would be super delicious with a cup of hot masala chai by the side. After marriage, when I first moved to RK's house, Onion pakoda was one of the very first dishes my MIL prepared for lunch. I absolutely loved it and it was better than the pakoda I had tasted thus far. While it was crispy like the other pakoda I had eaten, this one was not very hard to bite into. Which is what I loved the most about this recipe. A perfect snack which was less oily, crispy and soft at the same time. This is also a very quick and easy recipe, and is an excellent side for rice, especially with rasam. I have shared the little tricks to make the perfect onion pakoda, which I learnt from my MIL, in the notes section 😉
- Besan Gram Flour - 1 Cup
- Rice Flour - 1 Tbsp
- Red Chilli Powder - ½ tsp adjust per taste
- Salt - ½ tsp adjust per taste
- Asafoetida - ¼ tsp
- Jeera Powder - ¼ tsp Optional
- Onion - ½ medium very thinly sliced
- Curry leaves - 1 sprig
- Oil - 2 Tbsp + For frying
- Water - as needed
- First add the besan flour, rice flour, chilli powder, salt, asafoetida, jeera powder to a large mixing bowl and mix well.
- Add the sliced onion, curry leaves to the flour mixture. Now heat the oil in a pan / kadai for frying the pakoda. Once the oil is hot, take 2 Tbsp of the hot oil and add to the flour mixture. Carefully, without burning your fingers, mix everything together.
- Now, sprinkle very little water over the mixture just sufficient to bring all the ingredients together.
- In batches, add the onion flour mixture to the hot oil by gently breaking them apart. Fry in medium flame until nicely golden brown.
- Drain the excess oil on a paper napkin and serve hot.
Notes | FAQ
- Rice flour is added to give a slight crispness to the pakoda. I recommend adding it, however you can skip it if you don't have it handy.
- Hot oil is added to the flour to get a soft pakoda. If not added, the pakoda could turn out very hard to bite into.
- Add just little water to bind all ingredients together. Do not add more water. The pakoda will absorb more oil.
- While mixing the batter, do it gently and also do not over mix the batter. Else you would end up with a hard pakoda.