Onion Pakoras: The Authentic Recipe
Onion Pakoras: Sureshot Tips
Know Your OnionsIt all starts with knowing your onions, literally. Pick onions that are slightly moist and not bone dry. This is because when you make the batter, the onions will have to release some moisture in the batter. I have seen many people cut onions randomly. But I prefer chopping them finely so that they distribute evenly throughout the batter, and they become crisp as well after frying.
Add Rice Flour or Semolina for Crispy Onion PakorasThough the besan or gram flour is good enough for the Onion Pakoras, adding rice flour or rava/semolina to the batter mix will give you a great texture on the Pakoras.
Make it a no-water Onion Pakora batterWhile making the batter for the Onion Bakkoda, don’t add any water. As you knead in the besan flour into the onions, you will realize that the batter is anyway getting moist. Work with that moistness only.
Get the flame rightWhile you drop the Onion Pakoras in the hot oil, make sure the flame is on minimum. This would ensure that the Pakoras are cooked well from within as well. Once you have cooked the bakkodas from both sides, you can turn up the flame a bit so that you get the crusty, crispy brown on the outer side.
The Other PakorasOnion Pakoras are the best-known variety from the Pakora family but there are many more Pakoras that you can make. You can use cabbage to make Cabbage Pakoras, Green Chili Pakoras, Palak Pakoras, and many more.
Onion Pakora Recipe
ONION PAKORA | ONION BAKKODA
Onion Pakora is a delicious, deep-fried tea time snack all over India. In South India, Pakoras are called Bakkoda. There are numerous variations to the Onion Pakora as well.
- Mixing Bowl
- Kadhai or Wok
- 2 Finely Chopped Onions
- 2 Finely Chopped Green Chili
- 250 ml Cooking Oil
- 1 cuo Besan or Gram Flour
- 2 tbsp Rice Flour or Semolina
- A pinch of asafetida
- 8-10 Curry Leaves
- Salt to Taste
- In a large mixing bowl, add the finely chopped onions.
- Add the green chllies, curry leaves, and asafoetida. Now add the besan or gram flour. Add the rice flour and salt.
- Now gently knead the entire mix together till you get a moist batter. Do not add water to the mix.
- Heat oil in a deep kadhai. Pick small portions of the batter in your hand and drop it into the oil. Keep the flame on low.
- After both sides of the pakoras are cooked, turn up the flame slightly. Fry till golden brown
- Remove the pakoras on to a sieve or tissue paper to drain the extra oil out
- You can relish Onion Pakoras just as they are or have it with any chutney of your choice