ONION PAKODI
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💡 Zero-Drama Onion Pakodi Hacks for Serial Snackers
Slice onions super thin and salt them first; rest 10 minutes, then squeeze to release moisture—this liquid is your binder. Add masala, then sprinkle besan and rice flour gradually; the mix should look dry, not batter-like. If needed, add 1–2 tsp water only. Fry small clumps in medium-hot oil till firm, then finish on high for 45–60 seconds to drive out oil and boost crunch. Don’t crowd the kadai, and toss hot pakodi with fried curry leaves for aroma and extra snap.
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Step-by-Step Recipe : From Onion Tears to Crispy Cheers: Let’s Fry!
Preparation Time : 15 min Cooking Time : 25 min Total Time : 40 min Servings : 3
INGREDIENTS
- 300 gms Onions
- 2 Green Chillies (slit lengthwise)
- 1 tbsp Red Chilli Powder
- 1 tbsp Ginger Garlic Paste
- 1 tbsp Cumin Seeds (Zeera)
- 1 tbsp Garam Masala
- 1 tbsp Coriander (Dhaniya) Powder
- Salt – to taste
- 200 gms Besan (Gram Flour / Senaga Pindi)
- 2 tbsp Rice Flour
- 1 tbsp Water (as needed)
- 3 sprigs Curry Leaves
- 1 tbsp Coriander Seeds
PREPARATION STEPS
- Peel the onions, cut them into halves, and slice them lengthwise into fine slices. Slit the green chillies lengthwise.
- In a mixing bowl, add the onion slices and green chillies. Mix in red chilli powder, ginger garlic paste, cumin seeds, garam masala, coriander powder, coriander seeds, and salt. Squeeze the onions gently to release moisture.
- Add the besan and rice flour to the onion mixture. Mix lightly so the flours coat the onions.
- Sprinkle just a little water (do not add too much) to bring everything together into a tight, dry mixture.
- Heat oil in a kadai. When the oil is very hot, take small portions of the mixture and drop them into the oil using your fingers.
- Fry the pakodis on medium flame until they change color and become firm.
- Once slightly crisp, increase the flame and fry for another minute so the pakodis release excess oil and turn crispy.
- Remove and place on a colander to drain. They will crisp up more as they cool.
- Finally, fry the curry leaves till crisp and sprinkle them over the pakodis.
Serve hot with chutney or tea! 🍵
Oil was either too cool or the mixture too wet. Fry first on medium till firm, then finish on high for 45–60 seconds to drive out moisture and oil.
Keep them on a wire rack (not paper) so steam escapes. If needed, re-crisp in a hot oven/air fryer for 3–4 minutes before serving.
Yes—salt onions, rest 10 minutes, and use the released onion moisture as the binder. Add only 1–2 tsp water if the mix won’t clump.
Use mostly besan with a little rice flour (about 10–15%) for crisp edges without making the fritters hard.
Oil temp was low, the kadai was overcrowded, or the mix was batter-like. Keep the mixture dry and fry in small batches at steady medium heat.
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