Onion pakoda is one of the best snack recipes ever tasted.. Onion pakoda is also called as Ullipaya pakoda in Andhra Pradesh, kandha pakoda in Maharashtra and pyaz pakoda in northern side of India..
These crispy onion fritters offer extremely delicious taste.Crunchy and spongy taste make it your favourite. The main ingredients for this recipe is besan powder and sliced onions. By adding little corn flour and rice flour to the batter, the oil absorption can be reduced and gives the crispiness to the pakoda.
When we have onion pakoda on street truck or restaurants, most of the times, those are full of oil and feels like eating raw basin. To overcome that, we are adding one table spoon of corn flour and rice flour that results in proper onion pakoda taste.
Preparation time: 15 minutes
Cooking time: 20 minutes
Equipment required: frying pan
- Onions: 2 big, sliced thinly and vertically
- Besan powder: 4 table spoons
- Corn flour: 1 table spoon
- Rice flour: 2 table spoons
- Red chilli powder: 1 table spoon
- Ajwain (carom seeds): 1 table spoon
- Salt: as required
- Oil: for deep frying (3 cups)
- Take a large bowl and add sliced onions,besan powder, corn flour, red chilli powder, ajwain and salt. Mix properly.
- Add 2 table spoons of water, and adjust salt and chilli powder.
- Add oil in frying pan and raise the flame to high.
- Once oil becomes hot, medium the flame. To Check whether oil became hot or not, drop a little batter in the oil. If it comes up and floating in oil then it’s time to drop the onion batter
- Take some batter and drop 3-4 small fritters at a time and fry till golden colour appears on both sides. Stir in-between.
- Take them out from oil and drain excess oil by placing them on a tissue paper or paper towel.
- Repeat steps 5,6 for remining batter.
Onion pakoda is ready to serve ..
- Use finely chopped green chillies for extra spiciness.
- Frying should be done on medium flame.
- Don’t over fry the fritters.