pakoda

Pakoda are a kind of fritters made with gram flour, onions, basic herbs and spices. These crunchy onion pakoda are super quick to make &amp; taste delicious. Serve them plain or with masala tea, coconut chutney, green chutney.

Onion pakoda

onions (thinly sliced, layers separated)

besan ((gram flour, chana dal flour))

rice flour (or semolina or cornstarch)

salt ((more if needed))

ginger finely chopped (or grated (optional))

carom seeds ((ajwain

green chilies (chopped (adjust to suit your taste))

curry leaves (chopped or 2 tbsps coriander leaves)

mint leaves ((pudina) chopped (optional))

cashews ((optional, soaked

Slice onions moderately thin and add them to a mixing bowl.

Add chilies, ginger, curry leaves, pudina and salt to the same mixing bowl.&nbsp;

Nicely squeeze the onions with your fingers few times without mushing them up.&nbsp;

Leave it aside for 5 minutes. This helps the onions to release some moisture.

Then sprinkle besan, ajwain, cashews and more salt if needed. 

Mix everything well to coat the onions with the flour. The mixture will be fairly dry at this moment.

Add water 2 tbsps each time and mix the flour to make a moist mass of dough.&nbsp;

The dough must be tight yet very moist and not soggy like batter else they absorb lot of oil while frying.

Preparation for onion pakoda

Heat 1 tablespoon oil in a kadai until very hot.

Be careful as it is too hot. Pour this to the dough.

Immediately the oil will sizzle. Mix the dough with a spoon and not hand as the oil is too hot.

Heat oil in the same kadai or fry pan for deep frying the pakoda. 

Check if the oil is hot enough in the kadai by sliding a tiny piece of dough first. 

It has to rise and not sink in the oil. Next it should not brown too quickly. This is the right temperature.

When the oil is hot enough, regulate the flame to medium high.&nbsp;

Take a small amount of dough and make small pakoda with your fingers and slide them gently in the hot oil.&nbsp;

Do not add too many pakodas in the pan. They should have some space in the pan to swim around &amp; fry well.

While frying stir &amp; if needed flip the onion pakodas occasionally for even frying. 

Fry them till they turn crisp &amp; golden. Then transfer them with a ladle to an absorbent tissue placed in a plate or to a colander.

Continue to make more onion pakoda in batches with the rest of the dough.&nbsp;

Serve onion pakoda hot with a cup of tea or coffee. You can also serve them with green chutney.

Or sprinkle some chaat masala or any ground seasoning of your choice.

How to make onion pakoda

https://www.youtube.com/watch?v=Vil9ipI595Q

Onion Pakoda is a popular tea time snack from India. These addictive and delicious crisp fried fritters are made with sliced onions, gram flour spices, chilies and herbs. 

Complete recipe here : - https://www.indianhealthyrecipes.com/crispy-onion-pakoda-pakora-recipe/

Onion Pakoda Recipe - South Indian Style Crisp onion fritters

Aloo pakora recipe to make spicy and crispy batter coated soft melt in mouth potato fritters. We simply love these melt in mouth potato slices covered in crispy chickpeas batter with green chutney. Potato snacks and chai/tea is always a classic combination in winters or rainy seasons.

Aloo Pakora - Potato Fritters 

Potato (medium size)

Besan

Red Chilli Powder

Turmeric Powder

Coriander powder

Salt (to taste)

Ginger (grated)

Coriander leaves

Green chilli

Rice bran Oil (as required, for frying)

tsp Chaat Masala (for serving)

Peel the potatoes and slice them thinly. The thickness of potatoes is 1/5th of an inch. Try to use a knife for this. If the thickness of your mandolin slicer is adjustable you can use that. Soak them in water.

To make pakora batter in a mixing bowl add besan/gram flour, Salt, turmeric powder, red chilli powder, coriander powder, chopped green chillies, chopped coriander and grated ginger.

Add 1/4 cup of water and make a medium coating consistency batter. Add more water if required.

Now heat the oil to smoking point in a deep pan or wok.

Drain out sliced potatoes from water and with a kitchen, towel pat them dry.

Dip the potato slices in the prepared batter to coat them well and one by one drop in hot oil.

Reduce the heat to medium and deep fry until they puff up and become golden brown and crispy.

Drain aloo pakora on a paper towel and serve them hot.

Serve Aloo pakora hot with green chutney or ketchup. You can sprinkle some chaat masala for a tangy and spicy taste.

https://www.youtube.com/watch?v=QgaoYLo6MgI

Aloo pakora recipe to make spicy and crispy outside and soft melt in mouth potato fritters. I make special halwai style aloo pakora with a spicy batter so it tastes best.

Potato snacks and chai/tea is always a classic combination in winters or rainy seasons.
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Aloo Pakora Recipe | Potato Fritters

Top 2 pakoda recipes from across the web

The most viewed pakoda recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Onion pakoda

Aloo Pakora - Potato Fritters

Top 2 pakoda recipes from across the web

The most viewed pakoda recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Onion pakoda

Aloo Pakora - Potato Fritters

The most viewed pakoda recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine