Recipe: Onion Pakora

Onion Pakora (also known as Onion Pakoda) are a deep fried snack that (primarily) heil from South India. Onion Pakora are often served in the afternoon with chutney and tea, but we think that they are ideal as finger food and perfect for the upcoming party season!

Our recipe for Onion Pakora is completely vegetarian, vegan, gluten free and packed full of flavour. 

Onion Pakora

Onion Pakora

Ingredients

Serves 6
3 Brown onions, finely sliced
1 1/2 Cups besan flour
3/4 Cup water, or more as needed
1/2 Tsp cumin powder View
1/2 Tsp madras curry powder View
1/2 Tsp garlic powder
1/4 Tsp turmeric View
Pinch cayenne pepper, or to taste
4cm Piece ginger, scraped and finely chopped
1 bunch fresh coriander, finely chopped
Vegetable oil
Flaked sea salt View
Spicy Mango Chutney (to serve) View
Green Chilli Pickle (to serve) View
1 - 2 Lemons, sliced into wedges (to serve)

Method

To make the onion pakora, place the sliced onions in a medium bowl. Dust the besan flour, baking powder and each of the spices over the sliced onions; tossing the onion slices with your hands as you go. Continue to toss the onions until they are evenly coated with the dry ingredients.

Use a spatula or spoon to stir the onion mixture while slowly pouring the water into the bowl at the same time. Continue stirring and pouring the water into the mixture until it resembles a thick pancake batter consistency. Add the ginger and coriander to the bowl and mix well. Make sure that all of the ingredients are well incorporated, then set aside.

Heat 8-10cms of vegetable oil in a medium cast iron skillet over a high heat (alternatively, heat a deep fryer to 180°C). Place a small piece of the onion mixture into the oil once heated to test the pan has come to temperature. If the onion sizzles instantly, the oil is ready for frying.

Place 4 – 5 rounded tablespoons of the onion pakora mixture in the pan. Cook the pakoras until the underside of each has turned golden-brown in colour. Gently flip the onion pakoras over and continue to cook until the balls are even in colour. Use a slotted spoon to remove the pakoras from the oil, place on a paper towel and season immediately with flaked sea salt. Repeat the process until all of the mixture is gone. Place the pakoras onto a platter and serve with your choice of lemon wedges, chutney or a spicy pickle!

But why stop there?

These onion pakoras are delicious served as finger food or as an entré to an Indian feast. Once you have perfected this recipe, try incorporating or substituting the onion out for other finely sliced vegetables.

From carrot to cauliflower, capsicum to potato; there are a variety of vegetables you can use, making pakoras the ultimate ‘fridge clean-out’ meal.

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