Onion Pakora Recipe :
An Overview On Onion Pakora Recipe :
Take a sneak peak into a crunchy delight that comes with the flavors of onion and garam masala.... Spruce it up with a tangy dip and enjoy this winter treat hot and sizzling....
India has a rich culinary heritage and has a remarkable gastronomic history. It is famous for its sweets and savories and you have innumerable sumptuous delights which has stood the test of time. One such ambrosial savory is this Onion Pakora. It is a handy savory that comes in mind instantly when you plan for a quick snack. It is certainly an ultimate roastie that enchants you even at the very first sight of it. It can be made with just a few ingredients and it is usually served as an accompaniment for any sweet like kesari, halwa, poli or peda.
When you hear of the word pakora, this lip-smacking onion pakora immediately occurs into your mind and it is popular worldwide. It is prepared with a blend of gram flour and rice flour and it is made aromatic with the addition of a few Indian spices like red chili powder, ginger, garlic and cumin. The flavor of Onion Pakora is enhanced with a tinge of aromatic garam masala and while frying the onion pakoras, the aroma wafting out of the wok would fill the whole room. Thin onion slices are marinated in a spicy flour mixture well before frying the pakoras, and by the time you fry, the essence of each spice would have seeped into the onion slices making it all the more delectable.
Any dip is perfect for onion pakora and for instance you can have tomato ketch up, mayonnaise or chili sauce. It can also be accompanied with coconut chutney, coriander, mint or tomato chutney to relish the zing of onion Pakora. Have a sip of piping hot filter coffee or ginger tea in between to tantalize your palates. Prepare this instant recipe any time you wish and just savor the sizzling sensation on a rainy day.
Here is the simple recipe of onion Pakora which can be prepared in a jiffy with available ingredients at home.
Ingredients Required To Make Onion Pakora Recipe :
How To Make Onion Pakora Recipe :
Peel off the skin from onion and chop it into long thin slices and keep it in a large bowl.
Sprinkle in some salt along with a quarter teaspoon of turmeric powder.
Then tip in two pinches of asafoetida powder and follow it up with half a teaspoon of jeera or cumin powder.
Similarly, scatter over a teaspoon of red chili powder and a quarter teaspoon of garam masala.
Plop in a teaspoon of ginger garlic paste and toss over some fresh chopped curry leaves to it.
Mix everything well and at last add a cup of gram flour and a quarter cup of rice flour to it.
Finally, tip in a pinch of baking soda and mix well together without adding water.
The moisture present in onion is sufficient to make the mixture for onion pakora.
Heat oil in a wok and maintain the flame in high mode.
When it is heated, just take a handful of the onion pakora mixture and scatter over the wok gently with the tip of your fingers.
Let it get fried for a while and when it turns golden brown and crispy, gently flip the onion chunks using a slotted spoon.
Within a minute or two you will notice that the onion pakora starts to get golden brown and crisp evenly.
Place it on a plate over a paper towel and serve it hot with tomato ketch up or a chutney.
Similarly, make the other batches whenever necessary and garnish with some fried curry leaves and a dash of lemon.
Tips & Tricks Required To Make Onion Pakora Recipe :
- Marinate the onion with the flour and spices at least half an hour before you prepare to get the best result.
- If you want it to be a little more aromatic you can add a teaspoon of coriander powder and amchur powder and it is purely optional.
- While dropping them in oil, be mindful of scattering them separately so that they come out as crumbles and do not become a whole mass while you fry the onion pakora.
- Instead of rice flour, you can also add corn flour and it is also optional.
- As much as possible, fry them fresh and serve hot to relish its taste to the fullest.
- Always do the deep frying in high flame to get it non-sticky and crisp.
Ingredients
Directions
Peel off the skin from onion and chop it into long thin slices and keep it in a large bowl.
Sprinkle in some salt along with a quarter teaspoon of turmeric powder.
Then tip in two pinches of asafoetida powder and follow it up with half a teaspoon of jeera or cumin powder.
Similarly, scatter over a teaspoon of red chili powder and a quarter teaspoon of garam masala.
Plop in a teaspoon of ginger garlic paste and toss over some fresh chopped curry leaves to it.
Mix everything well and at last add a cup of gram flour and a quarter cup of rice flour to it.
Finally, tip in a pinch of baking soda and mix well together without adding water.
The moisture present in onion is sufficient to make the mixture for onion pakora.
Heat oil in a wok and maintain the flame in high mode.
When it is heated, just take a handful of the onion pakora mixture and scatter over the wok gently with the tip of your fingers.
Let it get fried for a while and when it turns golden brown and crispy, gently flip the onion chunks using a slotted spoon.
Within a minute or two you will notice that the onion pakora starts to get golden brown and crisp evenly.
Place it on a plate over a paper towel and serve it hot with tomato ketch up or a chutney.
Similarly, make the other batches whenever necessary and garnish with some fried curry leaves and a dash of lemon.
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