Pan Fried Onion Pakora Recipe – A Crispy, Flavorful Delight for Your Snack Time
Description:
Pan Fried Onion Pakora is a crunchy, savory snack that is a favorite across India, especially during the monsoon and winter seasons. This dish is enjoyed by many with a hot cup of tea, making it the perfect evening snack. What makes this recipe unique is that it’s pan-fried, using minimal oil, so you can enjoy the crispiness without the guilt of excess oil. This simple yet flavorful dish can be served with your favorite chutneys, making it an irresistible treat for all!
Cuisine: Indian
Course: Snack
Diet: Vegetarian
Ingredients:
| Ingredient | Quantity |
|---|---|
| Chickpea Flour (Besan) | 1 cup |
| Rice Flour | 1/4 cup |
| Onion | 3, thinly sliced |
| Fresh Coriander (Cilantro) | 2 sprigs, finely chopped |
| Green Chilies | 2, finely chopped |
| Ginger | 1 inch, grated |
| Turmeric Powder | 1/2 teaspoon |
| Red Chili Powder | 1/2 teaspoon |
| Carom Seeds (Ajwain) | 1/2 teaspoon |
| Asafoetida (Hing) | 1/4 teaspoon |
| Salt | As per taste |
| Oil | For frying |
| Chaat Masala Powder | For sprinkling on top (optional) |
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Servings: 3-4
Instructions:
-
Prepare the Ingredients:
Begin by preparing all the ingredients. Slice the onions thinly and chop the coriander, green chilies, and ginger. -
-
Mix the Batter:
In a large mixing bowl, combine chickpea flour (besan), rice flour, sliced onions, coriander, green chilies, grated ginger, turmeric powder, red chili powder, carom seeds (ajwain), asafoetida (hing), and salt. Drizzle a bit of oil and toss everything together to combine. Add a small amount of water gradually and mix well, but avoid adding too much water. The mixture should hold together but remain thick enough to form fritters. -
Heat the Pan:
Now, heat a pan or a punyaram pan (mini frying pan) over medium heat. Add a little oil into each section of the pan. -
Fry the Pakoras:
Once the oil is hot, spoon the prepared onion mixture into the pan, filling each section with a little bit of the mixture. Flatten the top gently. Cook the pakoras on medium heat until they turn golden brown and crispy on all sides. Make sure to cook evenly by flipping them carefully. -
Serve and Enjoy:
Once the pakoras are crispy and golden, remove them from the pan and place them on a plate lined with paper towels to absorb any excess oil. Sprinkle a little chaat masala powder on top for extra flavor (optional). Serve your crispy, delicious Pan Fried Onion Pakoras with fresh coriander-mint chutney or tamarind chutney and a hot cup of masala tea for a satisfying evening snack.
Tips for the Perfect Pakora:
- Be cautious while adding water to the batter. It should be thick enough to coat the onions without dripping.
- The key to making these pakoras crispy is frying them on low to medium heat. This allows them to cook thoroughly without burning.
- You can also customize the flavors by adding a pinch of garam masala or dried mint to the batter for extra flavor.
Enjoy the warmth and crispiness of this delightful snack – perfect for any time of the day!
