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
Units
Scale
- 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