Crispy Onion Pakoda Recipe with Rice Flour
Crispy South Indian style onion pakoda made with besan and rice flour for extra crunch. Thinly sliced onions are mixed with aromatics and spices and deep-fried until golden and crisp. A quick and easy tea-time snack that’s perfect with a hot cup of chai.
Servings: 3 people
Calories: 186.83kcal
Ingredients
Flour Mix
- ½ cup besan gram flour
- ¼ cup rice flour
- ½ teaspoon red chilli powder
- ¼ teaspoon turmeric powder
- 1 teaspoon fennel seeds or carom or cumin seeds
- 1 pinch baking soda optional
- salt to taste
Chopped Veggies
- 1 large onion thinly sliced
- 1 sprig curry leaves finely chopped
- 2 tablespoon chopped coriander leaves or mint leaves
- 1 teaspoon grated ginger
- 2 garlic cloves finely chopped
- 2 to 3 green chillies finely chopped
- 1 tablespoon hot oil
- water as required (a few tbsps)
- Oil to deep fry
Instructions
Prepare the doughy batter
- Take a medium-sized bowl and add both the flour, spices, baking soda and salt and mix to combine.½ cup besan gram flour, ¼ cup rice flour, ½ teaspoon red chilli powder, ¼ teaspoon turmeric powder, 1 teaspoon fennel seeds, 1 pinch baking soda, salt to taste
- Add the sliced onions, grated ginger, garlic, green chillies, coriander leaves and curry leaves.1 large onion , 1 teaspoon grated ginger, 2 garlic cloves, 2 to 3 green chillies, 2 tablespoon chopped coriander leaves, 1 sprig curry leaves
- Using your hand, gently squeeze and mix the onions with the flour. Set aside for 10 minutes. The onions will release moisture, adding flavour and reducing the need for extra water.
- Heat enough oil in a kadai to deep fry. Spoon out a tablespoon of hot oil from the kadai and add it to the dough mixture.1 tablespoon hot oil, Oil to deep fry
- By now, the onions would have sweated and moistened the flour. Add water gradually and mix until the onions and flour come together as a thick, scoopable batter.water
Deep fry
- Fry a small test piece to check the oil temperature, then taste and adjust the salt and spices if needed.
- Wet your hand, pinch a small portion of the batter with your fingers, and carefully drop it into the hot oil. Avoid overcrowding the pan and fry in batches.
- Fry until cooked through, turning occasionally. Since nothing is pre-cooked, keep the heat at medium so the inside cooks properly. Remove once done, as onions continue to cook after frying and leaving them too long will make them dark and bitter.
- Use a slotted spoon to remove the fritters, drain well, and place them on kitchen paper. Serve hot with a cup of chai.
Video
Notes
- Do not add too much water. The onions release moisture as they rest, so add water gradually and only if needed to bring the mixture together.
- Adding the hot oil from the kadai into the mixture helps create a lighter, crispier texture.
- Do not overcrowd the pan. Fry in small batches for even cooking and better crispness.
Nutrition
Calories: 186.83kcal | Carbohydrates: 27.83g | Protein: 5.89g | Fat: 6.17g
