Spring Onion Pakoda (Green Onion Pakoda)
A perfect snack to enjoy during rainy or winter seasons, Spring Onion Pakodas are crisp, flavorful, and easy to prepare. Made with a mix of spring onions, gram flour, rice flour, and aromatic spices, these pakoras are not only simple to make but also incredibly delicious. They can be served as a perfect accompaniment with ginger tea or chutneys like coriander mint chutney or tamarind chutney. Whether you’re hosting a gathering or simply craving a savory snack, these pakodas will surely delight your taste buds.
Ingredients
| Ingredient | Quantity |
|---|---|
| Spring onion | As needed |
| Gram flour (besan) | 1/2 cup |
| Rice flour | 1/2 cup |
| Green chillies, finely chopped | 2 |
| Coriander leaves, finely chopped | A little (for garnish) |
| Mint leaves, finely chopped | A little (for garnish) |
| Coriander seeds, roasted and crushed | 1/2 tablespoon |
| Red chilli powder | 1 teaspoon |
| Turmeric powder | 1/4 teaspoon |
| Eno fruit salt | 1/2 teaspoon |
| Oil for frying | As needed |
| Salt | To taste |
Preparation Time
15 minutes
Cooking Time
15 minutes
Instructions
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Roast Coriander Seeds: Start by dry roasting the coriander seeds in a pan over medium heat. Stir them continuously until they are nicely browned and fragrant. Turn off the heat and let them cool down. Once cooled, grind them roughly in a mortar and pestle—make sure to leave the grind a bit coarse rather than fine.
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Prepare the Pakora Batter: In a large mixing bowl, add the gram flour, rice flour, Eno fruit salt, ground coriander seeds, red chilli powder, turmeric powder, finely chopped green chillies, mint, coriander leaves, and salt. Mix everything thoroughly using your hands until the ingredients are evenly incorporated.
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Let the Mixture Rest: Let the mixture sit for about 10 minutes. This helps the ingredients to blend together well, making the batter sticky and easier to form into pakodas.
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Cook the Pakoras: Heat a paniyaram pan (or an alternative shallow frying pan). Add a little oil in each cavity of the pan. Once the oil is hot, spoon the pakora mixture into each cavity. Press them down gently to form small pakoras. Cook on medium heat, turning occasionally, until the pakoras turn golden brown and crisp on all sides.
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Drain Excess Oil: Once the pakoras are done, remove them from the pan and place them on a kitchen towel to drain any excess oil.
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Serve: Serve your crispy Spring Onion Pakodas with a side of fresh coriander mint chutney, tangy tamarind chutney, and a hot cup of ginger tea. These pakodas are best enjoyed during the monsoon or winter seasons with family and friends.
Enjoy Your Delicious Snack!
Pro Tip: If you like your pakoras extra crispy, you can add a little extra rice flour to the mixture.
