Description
Crispy fried onion fritters, perfect as a snack or side. A simple recipe with big flavor!
Ingredients
Units
Scale
- 3 onions
- 1-2 tbsp ajwain/carom seeds
- 1/4 cups (60 ml) chopped cilantro
- 1 cups (237 ml) chickpea flour/besan
- 3-4 tbsp semolina/rawa
- 1 tbsp chilly powder
- 1/2 tbsp turmeric powder
- salt
- oil
Instructions
- Slice onions and transfer them to a mixing bowl. Add ajwain seeds/carom seeds and chopped cilantro. Then add besan/chickpea flour, semolina, chili powder, turmeric powder, and salt.
- Adding water little by little, mix well until the batter is not too thin.
- Heat oil for frying. Once hot, add spoonfuls of the batter and fry until golden brown. Remove and place on a paper towel to absorb excess oil.
- Serve the onion pakodas immediately with green chutney, meetha chutney, or ketchup.
- To make cabbage bhajiyas, use shredded cabbage instead of sliced onions, following the same steps.
Notes
- For extra crispy pakoras, let the batter rest for 15-20 minutes after mixing to allow the flour to fully hydrate.
- If your batter is too thick, add a splash of water or a tablespoon of yogurt to thin it out to desired consistency.
- Store leftover pakoras in an airtight container at room temperature for up to 1 day, or freeze for longer storage (reheat gently in a pan or air fryer).
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Frying
- Cuisine: Indian
Nutrition
- Serving Size: 1/4 recipe
- Calories: 200
- Sugar: 2
- Sodium: 200
- Fat: 12
- Saturated Fat: 2
- Unsaturated Fat: 8
- Carbohydrates: 25
- Fiber: 2
- Protein: 5