Delicious Onion Pakoda: A Perfect Monsoon Snack


Introduction



Monsoon brings with it the pleasant aroma of wet earth, the soothing sound of raindrops, and an irresistible craving for hot and crispy snacks. One such delightful treat that perfectly complements the rainy season is Onion Pakoda. This popular Indian snack is loved by people of all ages and is incredibly easy to prepare at home. In this blog, we will take you through a simple and mouthwatering recipe for making these delectable onion fritters.


Ingredients


To make a batch of crispy Onion Pakodas, you will need the following ingredients:


- 2 large onions, thinly sliced

- 1 cup gram flour (besan)

- 2-3 tablespoons rice flour

- 1 teaspoon red chili powder (adjust to your spice preference)

- 1/2 teaspoon turmeric powder

- 1 teaspoon cumin seeds

- A pinch of asafoetida (hing)

- A few curry leaves, roughly chopped

- 2-3 green chilies, finely chopped (adjust according to your taste)

- Fresh coriander leaves, finely chopped

- Salt to taste

- Water

- Oil for deep frying


Instructions


1. Preparing the Onions


Peel the onions and slice them thinly. You can cut them into half-moon or ring shapes as per your preference. Separate the onion slices and keep them in a large mixing bowl.


2. Making the Pakoda Batter


In the same mixing bowl with the onions, add gram flour, rice flour, red chili powder, turmeric powder, cumin seeds, asafoetida, chopped curry leaves, green chilies, and fresh coriander leaves. Sprinkle some salt according to your taste. 


Now, gently mix all the ingredients until the spices coat the onion slices evenly. As you mix, you'll notice that the moisture from the onions will combine with the flours to form a thick batter. However, if the batter feels too dry, you can sprinkle a little water to get the right consistency.


3. Heating the Oil


Place a deep frying pan on medium heat and add enough oil to deep fry the pakodas. Allow the oil to heat up. To check if the oil is hot enough, drop a small amount of the pakoda batter into the oil. If it sizzles and rises to the top immediately, the oil is ready.


4. Frying the Pakodas


Using your fingers or a spoon, carefully drop small portions of the pakoda batter into the hot oil. Make sure not to overcrowd the pan, as it may affect the cooking process.


Fry the pakodas until they turn golden brown and crispy on all sides. Keep an eye on them to prevent overcooking. Once done, use a slotted spoon to remove the pakodas from the oil and place them on a plate lined with paper towels to absorb any excess oil.


5. Serving and Enjoying


Your hot and crispy Onion Pakodas are now ready to be served! Pair them with a cup of masala chai or any chutney of your choice, such as mint chutney or tamarind chutney. These pakodas are best enjoyed immediately after frying when they are at their crunchiest best.


Conclusion


The Onion Pakoda recipe is a fantastic addition to your culinary skills, and it's a favorite snack that will brighten up any rainy day. Whether you're entertaining guests or simply craving something delicious, these fritters will never disappoint. So, the next time it rains, don your apron, grab some onions, and treat yourself and your loved ones to these delightful bites of heaven! Happy cooking!