Onion Pakora Recipe
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10 minutes prep time
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15 minutes cook time
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Easy
Onion pakora are very easy to prepare – they are made from finely sliced onions, tossed in a spiced gram flour batter and deep fried. Gram flour is made from dried chickpeas, so they’re also great for gluten free diets. And because the batter is just flour, water and spices, it’s also perfect for vegan diets.
The pakora are fantastic party food – as a guest, there is little better than standing in the kitchen being passed freshly fried delicious snacks! Pakora can be made with almost any finely sliced vegetables – it doesn’t have to be only onion. Try mixing grated carrot or even sliced okra.
Although the pakora are great by themselves, they are even better served with our amchur chutney recipe. The blend of spices add brilliant complexity, and so use them all if you can.
Preparation for these will take under 10 minutes, so it’s an easy dish to add onto a more complex menu.
The pakora are fantastic party food – as a guest, there is little better than standing in the kitchen being passed freshly fried delicious snacks! Pakora can be made with almost any finely sliced vegetables – it doesn’t have to be only onion. Try mixing grated carrot or even sliced okra.
Although the pakora are great by themselves, they are even better served with our amchur chutney recipe. The blend of spices add brilliant complexity, and so use them all if you can.
Preparation for these will take under 10 minutes, so it’s an easy dish to add onto a more complex menu.
Onion Pakora Ingredients Serves: 8
- 450g finely sliced onion (5 small onions or 1.5 giant onions)
- 150g gram flour
- 1 tsp ajwain
- ½ tsp mango powder
- ¼ tsp turmeric
- ¼ tsp hot chilli powder
- ¼ tsp asafoetida
- 1 tsp baking powder
- ½ tsp Kosher salt
- 150ml water
- 2 litres vegetable oil for deep frying
- 1 quantity amchur chutney recipe to serve
Method
- Sift the gram flour into a bowl and add the ajwain, mango powder, turmeric, hot chilli powder, asafoetida, baking powder and salt. Mix together.
- Add the water a little at a time, whisking continuously.
- Tip the sliced onion into the bowl and toss together so it is well coated in the batter.
- Heat the oil to 170-180 C in large, wide and deep heavy bottomed saucepan.
- Add spoonfuls at a time of the onion-batter mixture to the oil, leaving a little space between each fritter. You will need to fry in several batches.
- Using a slotted spoon, gently move them around and turn over, until golden all over. Lift out onto absorbent paper.
- Continue with remaining mixture.
- Serve hot with amchur chutney.
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For a main course, why not try this chana masala recipe, and then stock up on Indian store-cupboard ingredients.
