Spring Onion Pakoda Recipe: A Delightful Indian Snack
Spring Onion Pakoda is a flavorful and crispy Indian snack that is perfect for rainy days or any time you crave something savory. These crunchy fritters made with spring onions (green onions), chickpea flour (besan), rice flour, and a blend of spices, are sure to tantalize your taste buds. The combination of aromatic coriander, mint, and fresh green chilies adds a burst of flavor, while the slight crunch from the coriander seeds gives it an extra texture. Whether paired with tangy tamarind chutney, refreshing mint coriander chutney, or enjoyed alongside a warm cup of ginger tea, these pakodas make for an ideal snack.
Ingredients
| Ingredient | Quantity |
|---|---|
| Spring onions (green onions) | As required |
| Chickpea flour (besan) | 1/2 cup |
| Rice flour | 1/2 cup |
| Green chilies (finely chopped) | 2 |
| Fresh coriander leaves | A little |
| Fresh mint leaves | A little |
| Coriander seeds (crushed) | 1/2 tablespoon |
| Red chili powder | 1 teaspoon |
| Turmeric powder | 1/4 teaspoon |
| Fruit salt (Eno) | 1/2 teaspoon |
| Oil (for frying) | As required |
| Salt | To taste |
Preparation Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes
Servings: 4
Cuisine: Indian
Course: Snack
Diet: Vegetarian
Instructions
-
Prepare the Coriander Seeds
Begin by heating a pan and adding the coriander seeds. Toast them until they are aromatic, and then set them aside to cool. Once cooled, crush them using a mortar and pestle. Be sure to leave them slightly coarse, as a fine powder is not desired. -
Mix the Ingredients
In a large mixing bowl, combine the chickpea flour (besan), rice flour, fruit salt (Eno), crushed coriander seeds, red chili powder, turmeric powder, finely chopped spring onions, fresh mint leaves, chopped green chilies, and salt to taste. Mix everything together thoroughly using your hands. Ensure that the ingredients are well distributed and form a dough-like consistency. -
Rest the Mixture
Let the mixture sit for about 10 minutes. This helps the flavors meld together and allows the flour to absorb the moisture from the spring onions. -
Prepare the Pan for Frying
Heat a paniyaram pan (or an appe pan) over medium heat. Once hot, add a small amount of oil to each cavity of the pan. -
Cook the Pakodas
Spoon small portions of the pakoda mixture into each cavity of the pan. Cook the pakodas, turning them occasionally, until they are golden brown and crispy on all sides. This should take about 8-10 minutes. -
Drain Excess Oil
Once cooked, remove the pakodas from the pan and place them on a paper towel to absorb any excess oil. -
Serve and Enjoy
Serve your crispy Spring Onion Pakodas hot with a side of coriander-mint chutney, tamarind chutney, or enjoy them with a warm cup of ginger tea. These pakodas are a perfect snack to enjoy with family and friends, especially during the monsoon season!
Tips & Variations
- If you don’t have a paniyaram pan, you can deep fry the pakodas in a regular frying pan until they are crispy and golden brown.
- You can add a pinch of asafoetida (hing) for an extra layer of flavor.
- For a spicier kick, increase the amount of green chilies or red chili powder as per your taste.
- Serve these pakodas with a variety of chutneys like mango chutney or yogurt-based dip for a different twist.
Enjoy these crispy, savory spring onion pakodas as a delightful snack that brings the flavors of India to your kitchen.
