This Crispy Pakodas Recipe is the best evening snacks especially in rainy days….and can be prepared in minutes. The flavor of fried onion and the besan flour makes this snack heavenly.
In Chennai, I could find almost all the sweet shops, tea shops makes this hot, really very hot in the evening. Onion pakoda is a versatile snack, which can be had in the tea time, and the leftovers are consumed as the side dish for the rice in the dinner time. This is my FIL’s favorite, He always asks me to make pakoras as the evening snack.
In this recipe, I have included corn flour/starch for making the onion pakoda crispy. But it can also be substituted with rice flour. The recipe and the process of making is very simple, but all the ‘success secret’ is ‘frying them in the oil’. Maintaining the correct temperature, by adjusting the flame now and then, is the basic principle required for making crispier pakoda all the time.
What is pakoda?
‘Pakoda’ as called in Tamil, and as ‘pakora’ or ‘pakodi’ in Hindi. This is also called as ‘onion pakoda’ ‘ulli pakodi’. This is a South Indian onion pakoda, which is a crispy deep fried tea time snack.
One of the famous evening snacks in Tamil Nadu. Which is also a popular street-side snack in South India.
Dade with Bengal gram flour/besan, with onion, ginger, and garlic.
How do this onion pakoda tastes like?
It is delicious with complex flavor and taste. It tastes similar to the western onion rings. It would say this is the spicy Indian onion rings. Makes it perfect to munch on in the movie times. Or a good filling snack in the long travel. Or serves as a perfect spicy bite when you crave for spicy breaks.
A great appetizer to start the potluck or party or a great filling evening snack. And most of the South Indian restaurants buffet menu includes this onion pakoda.
This crispy onion pakoda is a stand-alone snacking recipe, but it tastes awesome when served with green coriander chutney, or tomato ketchup.
How to make pakoda crispy for longer time
This evening snack can be good to consume for about three days in the room temperature when preserved correctly. When planning to serve for the party, you can make this a day prior to the date of the celebration.
- Make sure, after making pakoda allow it to reach the room temperature. And place them in the airtight container and finish it by keeping a kitchen towel on the top. Close the lid and keep it in the cool dry place. The kitchen towel traps the excess moisture and makes it crispy for a longer time.
- Slice the onion as thin as possible. Thickly sliced onion has more moisture content and can become soggy quickly.
- Store them in air sealed container in a cool dry place.
- Deep fry the pakoda in between medium to low flame.
- Strain them when the oil reduces bubbling. Reduced bubbling is the indicator of well-done pakoda.
- If serving for the kids and looking for healthy variations, add shredded carrot, shredded cabbage or finely chopped cauliflower.
- Add minced mint leaves along with the cilantro, this gives a refreshing taste and boosts up the flavors. And also makes this recipe interesting.
- You can use wheat flour, rice flour also to make this South Indian onion pakoda. When using these substitute one-fourth of the quantity of besan with rice flour or wheat flour. Make sure the besan’s quantity remains 3/4 as besan gives a nice texture, color and the taste to pakoda.
- For every batch, initially, keep the flame high for a few minutes and continue to fry them in medium to lower flame for crispier pakoda.
- Add a tablespoon of chopped mint can make this recipe even more interesting.
- Slightly reduce the flame once the pakoda start becoming golden brown, this ensures the crispness lasts longer.
- Add finely chopped palak/spinach leaves for a nutrient-rich variation.
How to Make Crispy Pakoda:
Slice onion thinly. Chope green chilies, ginger, garlic, coriander leaves, curry leaves as fine as possible.
In a mixing bowl, add Bengal gram flour/kadalai maavu/ besan, wheat flour, corn starch, red chili powder, coriander powder, and salt.
Add the chopped ingredients in the first step.
Combine all the ingredients by sprinkling little water at a time.
Getnly squeeze the onion so that it releases the moisture in it. The dough should not be sticky or dry. It has to be in the crumbled form like in the picture(slightly to be dry).
Heat cooking oil in the pan for frying. Once the oil gets heated, add the onion mixture, by crumbling them.
In the medium to high flame, fry them evenly on all sides until they are golden brown. Drain it on the kitchen towel to remove any excess oil.
And Serve Crispy Pakodas with mint chutney or tomato sauce.It may also serve with other chutneys like Onion Chutney, Garlic Chutney, Coriander Chutney.
Do not forget to check out another evening snack recipe Onion Bajji, here in PepperBowl.
1. Serve as the tea time snack or as appetizers.
2. Serve it along with green chutney or tomato sauce.
3. For the potlucks and parties, try this recipe, as it is easier to make and could be eye-popping the dish in parties.
Crispy Pakodas Recipe
- 1/2 cup Onion sliced
- 1 Green Chili
- 1 tbsp Ginger grated
- 2 Cloves Garlic
- 8 Curry leaves
- 2 tbsp Coriander Leaves chopped
Ingredients For the Batter:
- 1/2 Cup Gram Flour / besan
- 1/4 Cup Wheat Flour
- 1/4 Cup Corn Flour
- 1 tsp Red Chili Powder
- 1/2 tsp Coriander Powder
- 1/2 tsp Salt or as required
- Make fine slices of onions, Chop finely green chilies, ginger, garlic, coriander leaves, curry leaves.
- For making the dough we need, Bengal gram flour/kadalai maavu/ besan, wheat flour, corn flour/corn starch, Chili powder, Coriander Powder, and salt. Mix all the gram flour, rice flour, pepper chili powder, garlic powder(optional) and salt.
- In a mixing bowl, add the chopped veggies and the flours from step 1 and step 2.
- Sprinkle little water at a time, combine all the ingredients.
- Give a gentle squeeze to the onion, so that slightly oozes out the moisture content. Make sure the flour and the veggies combined well. The veggies should have coated with the flour. The dough should not be sticky or dry. It has to be in the crumbled form like in the picture(slightly to be dry).
- Heat cooking oil in the pan for frying. Once the oil gets heated, add the onion mixture, by crumbling them.
- In the medium to high flame, fry them evenly. Flip on the other side, when it turns golden brown in color in the bottom. Fry them until they are golden brown in all the sides evenly. Drain it on the kitchen towel to remove any excess oil.
- And Serve Crispy Pakodas with mint chutney or tomato ketchup.