Onion Pakoras (Besan Pakoras)

Description:
Crispy, golden-brown onion pakoras are a popular Indian snack made with thinly sliced onions coated in a seasoned gram flour (besan) batter, then deep-fried until crunchy. Perfect for rainy days, tea-time, or as a party snack.

📊 Recipe Overview

• Rating: ⭐ 9/10

• Difficulty: Easy

• Budget: ~$2.50 USD

• Cooking Time: 25 minutes

• Category: Vegetarian

• Calories: ~180 per serving (approx. 5–6 pakoras)

• Protein: ~5g

• Fats: ~10g

• Carbohydrates: ~18g

• Likes: 487

• Meal Type: Snack

• Serving: Serves 2–3 people | Serving Size: ~6 pakoras

🛒 Ingredients

• 2 medium onions (thinly sliced)

• 1 cup gram flour (besan)

• 2 tbsp rice flour (for extra crispiness)

• 2–3 green chilies (finely chopped, optional)

• 1 tsp carom seeds (ajwain)

• 1/2 tsp turmeric powder

• 1/2 tsp red chili powder

• 1/2 tsp garam masala

• Salt to taste

• Fresh coriander leaves (chopped)

• A pinch of baking soda (optional, for fluffiness)

• Water (as needed)

• Oil (for deep frying)

🍳 Instructions (Step-by-step)

1. Prepare Onions

   • Slice the onions thinly and put them in a large bowl.

   • Add salt and mix well. Let it sit for 5 minutes. This helps onions release water.

2. Make the Batter

   • Add gram flour, rice flour, spices, carom seeds, green chilies, and coriander to the onions.

   • Mix everything well. Add very little water (only if needed). The batter should be thick and coat the onions.

3. Heat the Oil

   • Heat oil in a deep pan/kadhai on medium heat. Test by dropping a small piece—it should sizzle and rise up.

4. Fry the Pakoras

   • Take small portions of the batter with your fingers and drop them carefully into the hot oil.

   • Fry in batches, don’t overcrowd the pan.

   • Fry till golden brown and crisp, turning occasionally.

5. Drain & Serve

   • Remove and drain excess oil on paper towels.

   • Serve hot with green chutney or ketchup.

🧠 Tips for Best Pakoras

• Thinly slice the onions to ensure they crisp up well.

• Do not add too much water; onion’s own moisture is often enough.

• Add rice flour for extra crispiness.

• Fry on medium flame for even cooking. Too hot = burnt outside, raw inside.

• For variation, you can also add spinach, grated potato, or paneer.