Crispy Indian Onion Pakoras
These Crispy Indian Onion Pakoras, also known as Onion Bhajis, are a delightful appetizer popular in Indian cuisine. Made with thinly sliced onions coated in a spiced chickpea flour batter and fried until golden brown, they are perfect for sharing with friends and family. The addition of fresh herbs like parsley and spices such as cumin, coriander, and turmeric give these fritters a delicious flavor and vibrant color. Serve them warm with a side of tangy lime chutney or your favorite dipping sauce for an irresistible treat that can brighten up any gathering or meal.
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
parsley, chopped
2 tablespoons (freshly chopped)
water
2/3 cup
lime juice
1/2 lime (freshly squeezed)
onions, thinly sliced
2 cups
garlic clove, finely chopped
1
ginger, finely chopped
1 teaspoon
salt and pepper
to taste
chickpea flour
1 1/4 cups
ground turmeric
1/2 teaspoon
ground cumin
1 1/2 teaspoons
ground coriander
1 teaspoon
Instructions
1
In a large mixing bowl, combine the chickpea flour, ground turmeric, ground cumin, ground coriander, chopped parsley, and a generous pinch of salt and pepper. Slowly add the water and lime juice, mixing until a smooth batter forms.
2
Add the thinly sliced onions, finely chopped garlic, and ginger to the batter. Stir well to ensure the onions are evenly coated with the spiced batter.
3
Heat oil in a deep fryer or a deep, heavy-bottomed frying pan over high heat. Preheat your oven to keep the fritters warm.
4
Using two teaspoons, carefully drop tablespoon-sized portions of the onion mixture into the hot oil. Fry in batches, making sure not to overcrowd the pan. Cook for 3 to 4 minutes, turning occasionally until they are crispy and golden brown.
5
Using a slotted spoon, remove the pakoras from the oil and drain them on a plate lined with paper towels. Transfer to a warm oven while you fry the remaining batches.
6
Serve the crispy onion pakoras warm, accompanied by mint chutney or your favorite dipping sauce for a delicious starter or snack.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Crispy Indian Onion Pakoras?
They are a popular Indian appetizer made of thinly sliced onions coated in a spiced chickpea flour batter and deep-fried until golden.
Are Onion Pakoras the same as Onion Bhajis?
Yes, these fritters are also widely known as Onion Bhajis in Indian cuisine.
Is this Onion Pakora recipe gluten-free?
Yes, this recipe is naturally gluten-free as it uses chickpea flour instead of wheat flour.
Is this recipe suitable for vegetarians?
Yes, these pakoras are 100% vegetarian.
What is the main ingredient for the pakora batter?
The base of the batter is made from chickpea flour, also known as besan.
How many ingredients are required for this recipe?
There are 11 ingredients including the spices, vegetables, and batter components.
Which spices are used to flavor the pakoras?
The recipe uses ground turmeric, ground cumin, and ground coriander for a traditional Indian flavor profile.
What fresh herbs are included in the mix?
Freshly chopped parsley is added to the batter for flavor and color.
How should the onions be prepared?
The onions should be thinly sliced to ensure they cook evenly and become very crispy.
How do I make the pakora batter?
Combine chickpea flour, spices, herbs, salt, and pepper, then slowly mix in water and lime juice until smooth.
What is the purpose of adding lime juice to the batter?
Lime juice adds a tangy flavor and helps to brighten the overall taste of the fried fritters.
Does this recipe include garlic and ginger?
Yes, it includes one finely chopped garlic clove and one teaspoon of finely chopped ginger.
What type of equipment is best for frying pakoras?
A deep fryer or a deep, heavy-bottomed frying pan is recommended for the best results.
How do I portion the batter into the hot oil?
Use two teaspoons to carefully drop tablespoon-sized portions of the onion mixture into the oil.
How long should I fry each batch of pakoras?
Fry them for 3 to 4 minutes, turning occasionally until they are crispy and golden brown.
Why shouldn't I fry all the pakoras at once?
You should fry in batches to avoid overcrowding the pan, which can lower the oil temperature and make the pakoras greasy.
How do I remove excess oil after frying?
Use a slotted spoon to lift them out and place them on a plate lined with paper towels to drain.
How can I keep the first batches warm while I finish cooking?
You can keep the finished pakoras in a preheated warm oven while you fry the remaining portions.
What is the recommended serving temperature?
Onion pakoras are best served warm to maintain their signature crispy texture.
What dipping sauces go well with onion pakoras?
They pair perfectly with mint chutney, tangy lime chutney, or your favorite savory dipping sauce.
What color should the pakoras be when they are done?
They should be a vibrant golden brown color.
Can I use red onions for this recipe?
Yes, while any onion works, red onions provide a lovely color and sweet flavor when fried.
Is the batter thick or thin?
The batter should be smooth and thick enough to evenly coat the sliced onions.
Can I make these spicy?
Yes, although the recipe is savory and spiced, you can add chopped green chilies or chili powder for extra heat.
What is the texture of a perfect pakora?
A perfect pakora is crispy on the outside with tender, flavorful onions on the inside.
Is this considered a snack or a main dish?
It is typically served as an appetizer, starter, or snack.
What is the ratio of chickpea flour to water?
The recipe uses 1 1/4 cups of chickpea flour to 2/3 cup of water.
How much cumin is used?
The recipe calls for 1 1/2 teaspoons of ground cumin.
Do I need to preheat the oven?
Yes, preheating the oven is recommended specifically for keeping the pakoras warm after frying.
Are these pakoras considered fritters?
Yes, they are a type of Indian vegetable fritter.