Super crispy street style Onion Pakodas which are the OG rainy day snack plus tips to make them super crispy just like your chai wala!
Yes, I lied. In my Baked Onion Pakoda recipe I had promised never to go back to fried stuff coz baking = health. But here we are with more monsoon snacks!! Rainy day, Bangalore weather, who can resist, right? Pakoda to mangta hai yaar! This recipe is for those who, like me, believe in selective dieting (as and when we please basis, LOL). Consider this your cheat day treat and make these now! However, if you are on a strict diet and craving pakodas, try the healthier baked version.
We all love pakodas crispy and I’m gonna tell you two important details that I pay attention to while making kanda bhajiya or kanda bhaji. These are the ones that’ll make them super crispy and crunchy just like you get at the chai wala down the street.
First, Cut The Onions Right
Onions are one of the veggies that have a lot of water content and we don’t all that water making our pakodas soggy. Cutting thick slices will make soggy pakodas and there’s also the risk of the onions not cooking on the inside. Cut the onions into thin slices so they can be coated with the batter well. Use a sharp knife, a spiralizer or a mandolin to get really thin slices. That way they cook faster and crisp up real nice.
Second, Make A Dry Mixture
Onions, because of their water content, tend to keep leaving water. So a watery batter doesn’t work well. We’ve learnt to use a relatively dry mixture with very little water to coat the onion pakoras. Don’t worry, this does not make the outside layer thick and blubbery.
I use a mixture of besan (chickpea flour) and rice flour. The chickpea flour binds nicely and the rice flour adds extra crispness.
Our top tips to make the best pakodas:
- As I always say, season the batter and onions really well before frying. It makes a world of difference!
- Add the dry ingredients to the onions, mix well and let it sit for a few minutes before deciding if you need water. The onions will leave water in the process which will help coat the batter to the onions.
- Make sure the oil is hot before frying. If the oil isn’t hot enough, the pakodas will soak up the oil and you’ll have a very unappetising oily after-taste + soggy pakodas. Do a test pakoda to check the temperature and taste that one before frying the whole batch.
- Dunk these into tomato ketchup or Green Coriander Chutney for maximum satisfaction!
- Serve ‘em up with any of these 5 Amazing Chai Recipes to go with the pakodas.
More Evening Snack Recipes To go with Chai:
- Paneer Pakodas
- Vegetable Pakoras
- Spiced Indian Banana Fritters
- Crispy Veg Nuggets
- Mexican Corn Fritters
- Diwali Snacks Recipes
Watch Onion Pakodas Recipe Video
- 3 Onions thinly sliced (approx 1/8 inch)
- 1 cup Besan or Gram flour
- 3 tablespoon Rice Flour
- 2 teaspoon Chilli Powder or Paprika
- a pinch Hing or Asafoetida
- ¼ teaspoon Ajwain
- 2 teaspoon Salt
- ½ tbsp Ginger Garlic paste
- a pinch Baking Soda
- 1 1/2 cups Oil for deep frying
- Thinly slice onions and soak in some water. Keep aside.
- Drain the onions and place them into a bowl. Add gram flour, rice flour, chilli powder, hing, ajwain, salt, ginger garlic paste and baking soda. Toss the onions in the dry mixture and smash them with your hands. Wait for a few minutes and toss once or twice. The onions will start releasing water and the dry batter will convert into a semi wet mixture. Add just a tablespoon or so of water if required to create a thick-ish coating around the onions.
- Heat oil in a deep pan or kadai over medium flame. To check if the oil is hot enough, drop a small piece of onion into the oil. It should quickly float to the top.
- Gently drop lime sized battered onions into the oil. Don't overcrowd. Fry on a medium flame to ensure the pakodas are cooked from inside. This will take about 3-5 minutes.
- Using a skimmer, remove the pakoda and drain the excess oil. Move to a paper towel and let the remaining oil soak onto the paper towel. Sprinkle some chaat masala on top and serve hot!
- Make sure to slice the onions to approx 1/8th inch. Too thick and they’ll take too long to fry; too thin and they’ll burn quickly
- Pakodas don’t do well with storing. Fry them and serve them immediately