Onion pakoras

The onion pakoras are one of the most popular snacks in Indian cuisine. Crunchy on the outside and full of spicy flavor on the inside, these fried delicacies are perfect to accompany with a good chutney or a cup of Masala chai hot.

Today I share my homemade recipe for onion pakorasDare to make them at home and enjoy the authentic taste of India! You can also make them with whatever you find in the fridge and scraps of vegetables ... so you have no excuse 😊.

If you want to learn more about the pakoras and other Indian snacksdon't miss my article on snacks and street food in India.

Ingredients and recommendations

Ingredients to prepare onion pakoras

• Onion: The base of the recipe. You can use white onion, purple onion or a mixture of both for a more intense flavor.
• Garlic and ginger: They provide an aromatic and slightly spicy touch.
• Green chili: It gives a spicy point, but you can omit it if you prefer a milder version.
• Fresh cilantro: It adds freshness and an unmistakable aroma.
• Salt and spices: The combination of garam masalacumin and chili powder gives that authentic touch to the pakoras.
• Chickpea flour: It is the key to crispy and light breading. It cannot be substituted by wheat flour, as it would affect the texture.
• Water: Use only enough to achieve a sticky mixture that covers the onion well.
• Sunflower oil: Ideal for frying, but you can use any vegetable oil.

Variants of the pakoras

The pakoras can be prepared with different ingredients. Some of the most popular versions include:

• Spinach pakoras: Substituting spinach leaves for the onion.
• Potato pakoras: They are made with thin slices of potato instead of onion.
• Eggplant pakoras: The eggplant absorbs the spices very well and is delicious.
• Mixed Pakoras: A combination of different vegetables such as cauliflower, peppers and carrots.

Onion Pakoras Recipe

Ingredients

• 3 onions (julienned)
• 2 cloves of garlic (grated)
• 1 green chili (chopped)
• 1 tip of fresh ginger (grated)
• Fresh cilantro to taste
• ½ teaspoon of salt
• ½ teaspoon of chili powder
• 1 teaspoon of garam masala
• ½ teaspoon of ground cumin
• 70 grs of chickpea flour
• 1 ½ tablespoons of water (add a little at a time as the mixture needs)
• Sunflower oil (for frying)

Instructions

1. Prepare the onion: Cut the onions into julienne strips and separate the strips with your hands. Place in a deep bowl.
2. Add the aromatics: Stir in the grated garlic, ginger, chopped green chili and chopped fresh cilantro (these ingredients are optional and you can adjust the amounts to your liking).
3. Mix with the flour: Sprinkle the chickpea flour over the onions and mix with your hands until the onions are completely coated.
4. Incorporate the spices: Add the salt, garam masala, chili powder and cumin. Mix well so that the spices are integrated into the batter.
5. Add the water little by little: The mixture should become sticky and compact, but not liquid. There should be no excess of loose flour.
6. Fry the pakoras: Heat plenty of oil in a deep frying pan and fry the pakoras over medium-high heat until golden brown and crispy.
7. Drain excess oil: Place the pakoras on a plate with paper towels before serving.

What can I take onion pakoras with?

The pakoras are a perfect snack for any occasion and can be accompanied with:

• Mint and coriander chutney
• Tamarind chutney
• Yogurt sauce with spices
• Hot masala chai

Other Indian snack recipes

• Recipe for Vegetarian samosas
• Recipe for Eggplant bhajis
• Recipe for Dahi Puri (crispy morsels with yogurt and chutney)

Council

• Do not add too much water to the mixture. It should be sticky, not liquid.
• Fry the pakoras at medium-high temperature. so that they are crispy on the outside and cooked on the inside.
• If you want a crunchier batterAdd a pinch of baking soda or a tablespoon of rice powder to the mixture.
• Serve freshly made pakorasas they tend to lose their crunchy texture over time.

Frequently Asked Questions

Can I make pakoras without frying?
The pakoras are traditionally fried, but you can try to make them in air fryer or baked for a lighter version.

Can I make gluten-free pakoras?
Yes, chickpea flour is naturally gluten-freeThis recipe is suitable for celiacs.

Can the pakoras be saved for another day?
Yes, although it is better to eat them fresh. If you have leftovers, you can reheat them in the oven or air fryer to recover their crunchy texture.

📸 Have you prepared your onion pakoras yet? Leave me a comment or upload a photo to Instagram with the hashtag. #cookingwithmiviajealaindiaI'd love to see them! 😍