Who knew that these dainty purple beauties could pack such a punch? They are as sharp and delicious in taste as their bulbs and their stalks. Made into Pakoras, they tasted outta sight!!! After all the traditional Indian snack, pakoras does require a ton of onions – this was a novelty and a runaway hit with the folks at home – do try if you have a blossoming onion plant growing in your backyard.
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Onion Blossom Fritters
- Total Time: 20 minutes
- Yield: 4-6 servings
Description
These onion blossom pakoras are a unique twist on the traditional Indian snack, featuring sharp and delicious flavors from fresh onion blossoms fried to crispy perfection.
Ingredients
- About 20 onion blossoms
- 1/4 cup (30 g) besan flour (chickpea flour)
- 1/4 cup (35 g) rice flour
- A pinch of asafetida
- 1-2 tsp sambar powder or 2 ground dry red chilies (cayenne)
- Salt, to taste
- Oil, for frying
Instructions
- Wash the onion blossoms thoroughly and dab them dry with a towel, or wash them beforehand and allow them to dry naturally.
- In a mixing bowl, combine besan flour, rice flour, asafetida, sambar powder (or ground red chilies), and salt. Mix well to form a smooth batter.
- Heat oil in a deep frying pan over medium heat until it reaches 350°F (175°C).
- Dip each onion blossom into the batter, ensuring it is fully coated.
- Carefully place the coated blossoms into the hot oil. Fry in batches to avoid overcrowding the pan.
- Fry the pakoras for about 3-4 minutes or until they are golden brown and crispy.
- Remove the pakoras from the oil and drain excess oil on paper towels.
- Serve hot with your choice of chutney or dipping sauce.
Notes
- Ensure the blossoms are dry before dipping in batter to avoid splattering.
- Serve immediately for the best texture.
- You can substitute sambar powder with ground red chilies if unavailable.
- Store leftovers in an airtight container and reheat in an oven to retain crispiness.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Snack
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 1
- Sodium: 150
- Fat: 9
- Carbohydrates: 15
- Fiber: 2
- Protein: 3
- Cholesterol: 0
If You Liked This Recipe, You’ll Love These
- Indian Lamb and Chickpea Fritters
- Crispy Paneer Pakoda Fritters
- Pakoras – Broccoli Fritter Sticks
- Dijon Mustard Chickpea Fritters
Frequently Asked Questions
What exactly are onion blossoms, and where do I find them?
Onion blossoms are the flowers that form on onion plants when they bolt — they’re as sharp and delicious in taste as their bulbs and their stalks. Try this if you have a blossoming onion plant in your backyard; they’re seasonal and rarely sold commercially, so a home garden or farmers’ market is your best source.
Why does the recipe use both besan (chickpea flour) and rice flour in the batter?
The combination is a classic pakora technique: besan provides protein for structure and a slightly earthy flavor, while rice flour lightens the batter and makes the fried coating extra crisp. Using only besan produces a denser, heavier crust.
Why must the blossoms be thoroughly dry before dipping in batter?
Make sure the blossoms are dry before dipping to avoid splattering when they hit the 350°F (175°C) oil — water droplets cause violent spatter. Either dab them dry with a towel or wash them ahead of time and let them air-dry completely.
