How to prepare onion pakoda?

How to Prepare Onion Pakoda: A Step-by-Step Guide

Onion Pakoda is a popular Indian snack that is crispy, flavorful, and addictive. It’s a staple at many Indian parties, festivals, and gatherings. If you’re new to making Onion Pakoda, don’t worry, it’s easier than you think. With this step-by-step guide, you’ll be able to make perfect Onion Pakoda at home.

What You Need

Before we dive into the recipe, make sure you have the following ingredients and equipment:

• Ingredients:

  • 1 large onion, thinly sliced
  • 1 cup gram flour (besan)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 teaspoon cumin seeds
  • 1/4 teaspoon coriander seeds
  • 1/2 teaspoon red chili powder (optional)
  • 1/2 cup water
  • Vegetable oil for frying

• Equipment:

  • Deep frying pan or a deep fryer
  • Slotted spoon
  • Paper towels for draining excess oil

Preparing the Batter

The first step in making Onion Pakoda is to prepare the batter. In a large mixing bowl, combine the following:

• Dry Ingredients:

  • Gram flour
  • Baking soda
  • Salt
  • Cumin seeds
  • Coriander seeds
  • Red chili powder (if using)

Mixing the Batter

Mix the dry ingredients together until well combined. Add the water to the dry ingredients and mix until a smooth, thick batter forms. The batter should be thick enough to coat the onion slices, but still flow easily off a spoon. If the batter is too thick, add a little more water. If it’s too thin, add a little more gram flour.

Slicing the Onions

While the batter is being prepared, slice the onions into thin rings. You can use a mandoline or a sharp knife to get even, thin slices.

Coating the Onions

Dip each onion slice into the batter, making sure it’s fully coated. If the batter is too thick, you can use a spatula to spread it evenly onto the onion slice.

Frying the Pakoda

Heat about 2-3 inches (5-7.5 cm) of vegetable oil in a deep frying pan or a deep fryer to hot (around 350°F or 180°C). When the oil is hot, add a few onion pakoda to the oil (do not overcrowd the pan). Fry the pakoda for 2-3 minutes on each side, or until they’re golden brown and crispy. Repeat with the remaining onion slices.

Draining Excess Oil

Using a slotted spoon, remove the fried onion pakoda from the oil and place them on a paper towel-lined plate to drain excess oil.

Serving

Onion Pakoda is best served hot, but it can also be served at room temperature or even cold. You can serve it with a variety of chutneys or dips, such as mint chutney, tamarind chutney, or a simple green chutney made with cilantro, green chili, and lime juice.

Tips and Variations

• To make the onion pakoda extra crispy, you can chill the battered onion slices in the refrigerator for 30 minutes before frying.
• If you want to make a spicy onion pakoda, you can add more red chili powder to the batter or sprinkle some cayenne pepper on top of the pakoda before frying.
• To make a healthier onion pakoda, you can use olive oil or avocado oil instead of vegetable oil.
• You can also add some grated carrot or beetroot to the batter for added color and nutrition.

Table: Ingredients and Equipment Needed

By following these steps and tips, you’ll be able to make perfect Onion Pakoda at home. So, go ahead and give it a try!