25-Minute Crispy Deep-Fried Onion Pakora is onion fritter. These delicious onion slices are a beloved staple of street food in Pakistan. Slices of onion are expertly coated in a flavorful blend of gram flour, spices, and seasoning before being deep-fried to perfection.
WHAT IS ONION PAKORA?
25-Minute Crispy Deep-Fried Onion Pakora is an Indian/Pakistani appetizer. It's Pyaz Pakora in Urdu and Pyaz Bhaji or Pyaz Pakoda in Hindi. Onion pakoras originated in India and made their way to Pakistan. Now it serves as a staple on Iftar table during Ramadan. This is gluten-free and vegetarian recipe.
Onion Pakoras are all my favorite Pakoras. Give me all the Onion Pakora and they will be gone in 5 minutes. This Pakistani/Indian recipe is mild spiced yet so flavorful. I can devour some right now! But let's not forget the other Pakoras recipes on the the blog: Spinach Pakora, Paneer Pakora, and Chicken Pakora.
WHAT KIND OF ONION TO USE FOR ONION PAKORA?
I think the red onion works best with Onion Pakora recipe because of its taste.
WHY ARE PAKORA SO CRISPY?
Gram flour, or besan, makes pakoras deliciously crispy, and the right amount of water and a pinch of baking soda are crucial for achieving that perfect crispiness.
INGREDIENTS
- Onion- Red onion would work the best for this recipe.
- Yogurt- This is a unique ingredient I consider my secret weapon. It makes the batter smooth and ensures it doesn't dry out on the inside when cooked.
- Powdered spices- This will enhance the taste of the pakoras.
HOW TO MAKE ONION PAKORA?
Gram flour strains through a strainer on to onion.
Add cilantro and other ingredients.
Add water and make this mixture.
Fry the pakoras.
Take pakoras out.
Enjoy with some Green chutney.
TIPS FOR MAKING ONION PAKORAS?
- Sieve the gram flour when adding gram flour.
- Make sure the batter doesn't have any lumps.
- Always have it rest for 15 minutes, it will give it time to activate the baking soda.
WHAT TO SERVE WITH ONION PAKORA?
Serve Onion Pakora with luscious Green Chutney and along with some Masala Chai or Refreshing Sweet Lassi.
HOW TO STORE IT?
Onion Pakoras can be stored in an airtight ziplock bag in the refrigerator for 4-5 days. They are also freezer-friendly for up to 4-5 months, and trust me, they will stay good for that duration. When you’re ready to eat them, simply reheat them in a toaster oven or a regular oven, and they’ll taste just as fresh as when you first made them. I always keep a stash in the freezer, just like I do with Chicken Tikka Samosa and Beef Samoas.
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Let's Make Onion Pakoras!!!
25-Minute Crispy Deep-Fried Onion Pakora
Ingredients
- 1 large onion sliced
- 1 cup gram flour besan
- 1 tbsp ginger garlic paste
- 1 tsp yogurt
- ¼ bunch cilantro finely chopped
- 1 green pepper finely chopped
- carom seeds ajwain (hand crushed)
- 1 tsp fresh lemon juice
- ¼ tsp baking soda
- ¼ tsp water
Powdered spices
- ½ tsp red chili powder
- ½ tsp cumin powder
- ¼ tsp garam masala powder
- 1 tbsp dried mango powder amchur powder
- 1 tsp kosher salt
- ¼ tsp black salt
- ¼ tsp black pepper
- ¼ tsp turmeric powder
Frying
- 6 cups olive oil or any neutral oil
Garnish
- chaat masala powder
- fresh lemon juice
Instructions
Make the batter for the Pakoras!
- In a deep bowl add sliced onion.
- Sieve the gram flour on top of slices of onion in the deep bowl.
- Then add all the other ingredients except the water and oil (oil is only for frying.)
- Add the ¼ cup water.
- Mix well until the batter comes together. (see video)
- Now let it sit for 15 minutes.
- After 15 minutes give the batter a good mix.
Frying!
- Heat up the oil in wok or karahi on medium heat.
- Drop in dollops of the batter either by a ice cream scoop, cookie scoop, or even by hand (I wouldn't recommend the hand if you're a beginner.)
- Let it cook on both sides.
- Take the pakoras out in a paper towel lined plate.
- Squeeze fresh lemon juice and chaat masala powder.
- Serve immediately with green chutney.
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