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Punjab · Snack

Onion Pakora

Traditional 21. Onion Pakora recipe

🧺 Ingredients

• 2 cups onions, thinly sliced (layers separated)
• 1¼ cup besan (gram flour)
• 1½ tbsp rice flour or semolina
• ¾ tsp salt
• ½ tsp ginger, finely chopped
• ½ tsp ajwain (carom seeds)
• 2-3 green chilies, chopped
• 1 sprig curry leaves, chopped (or 2 tbsp coriander)
• 10 mint leaves, chopped
• ¼ cup water (approximately)
• Oil for deep frying
• Chaat masala for garnish

👩‍🍳 How to make Onion Pakora

1. Prepare onion base (5 mins): Slice onions thin, separate layers. Gently squeeze to release excess moisture, let rest 3 mins.
2. Make batter (5 mins): Combine onions with chopped green chilies, ginger, curry leaves, mint. Sprinkle besan, rice flour, ajwain, salt over onions. Toss gently.
3. Add water (2 mins): Add water gradually—batter should be thick, moist, not soupy. Each onion layer should be coated in thick batter, batter should hold together loosely.
4. Heat oil (1 min): Heat oil to 350°F (175°C). Oil should shimmer, small piece of batter should sizzle immediately.
5. Fry pakoras (12 mins, medium heat): Drop small portions (about 2 tbsp each) gently into oil using spoon. Pakoras should have space to swim, not crowded. Fry 6-8 mins, turning occasionally every 2 mins. Pakoras should be golden-brown, crispy on outside, tender onions inside. Transfer to paper towels.
6. Garnish (1 min): Sprinkle chaat masala while hot.

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