Onion pakoda is a popular and yummy Indian snack that's either made on a rainy day or is just an appetizer for a party. Crispy fritters are made by deep-frying thinly sliced onions coated with a spiced gram flour batter. This favourite of street food lovers, as well as home cooks, can be done simply and in just a few quick minutes, so this dish has to be included among all those other appetizers that can be made to delight family members and friends on any given day. The ingredients in this onion pakoda recipe are thinly sliced onions, gram flour mixed with a little rice flour for extra crispiness, and several spices that may include cumin seeds, red chilli powder, turmeric, and ajwain, or carom seeds. You can also add a pinch of baking soda if you want it to be fluffy. Mix in just about enough water so that it forms a thick batter covering the onions all over. The secret to the crispy recipe of onion pakodas is that the batter is not too runny but just binds the onions together. Heat oil in a deep pan and drop spoonfuls of the onion mixture into the hot oil, carefully doing so. Fry the pakodas till they turn out to be golden brown and crispy on the outside. Once done, drain them over paper towels to remove excess oil. Onion pakodas are to be enjoyed hot with mint chutney, tamarind sauce, or ketchup for a appetizing snack. Onion Pakoda This one makes an excellent snack on a working evening or is served to guests at gatherings. It is crunchy and spicy!

• 2 onion
• 150 gms besan
• Coriander leaves
• 1 pinch hing
• As per taste salt
• 1 tsp red chilli powder
• 2 green chillies
• Cooking oil
• 1/2 tsp turmeric powder
• 1/2 tsp ajwain

• Onion Pakoda, also popularly known as Onion Bhaji or Onion Fritters is a most loved Indian snack that is crispy and tasty at the same time.
• These are perfect to munch at any tea party or even as a party starter, easy to make, and exceedingly satisfying.
• This is a very famous and easy preparation of onions. Here's how to prepare this delectable snack to elevate any gathering or just to serve as a comfort food.
• To start, collect all your ingredients. In a large bowl, place all the 150 gms of gram flour.
• Gram flour, also known as besan, is the most important ingredient, giving pakodas its crunch.
• Add to that 2 finely chopped green chillies for the hint of heat, 1 teaspoon of red chilli powder for colour and spiciness, 1/2 teaspoon of turmeric powder for its warm hue, 1/2 teaspoon of carom seeds (ajwain) for its flavour, and a pinch of asafoetida (hing) to add more flavours for the dish.
• Season with salt to taste and add a handful of chopped coriander leaves for that fresh herbaceous flavour.
• Mix all dry ingredients so the spices will have an even distribution throughout. Now it is time for the onions.
• Thinly slice 2 medium-sized ones and mix in with the bowl. This dish is all about the onions. So make sure that you have coated the onions sufficiently with the batter, as it is the moisture of the onions that would act as the binder.
• Once you have mixed it, the batter should be so prepared that it just coats the onions and does not drip.
• If it is not so, you may add small quantities of water to it and then mix. Be careful not to get the batter too runny-it needs to hold onto the onions.
• When you have ready batter it is time to fry.
• Heat oil in a deep frying pan on medium heat.
• You may use any neutral oil with a high smoke point: vegetable or sunflower oil.
• Test if the oil is hot enough by adding a small quantity of batter into it; it should sizzle up to the surface.
• Having heated the oil to the correct temperature, gently add spoonfuls of the onion batter into the hot oil without overcrowding the pan. This way, while frying, the oil will remain at the correct temperature.
• Fry the pakodas till they turn golden brown and crispy, usually taking about 5-7 minutes.
• Keep turning them so that they get evenly cooked from all sides.
• The puffy fried pakodas wafting in aromas in your kitchen will tempt everyone in the house to have it.
• Once done.
• Using a slotted spoon take out the pakodas from the oil and place them on a paper towel to drain out extra oil.
• This step is quintessential as it saves the pakodas from becoming soggy.
• Serve the Onion Pakoda hot for the ultimate delight.
• Dipping them in green chutney or tomato ketchup further enhances the flavour in each mouthful.
• Onion Pakodas are not only a snacking food, but a wonderful experience in itself.
• The crunch it offers in combination with the warmth of spices and sweetness of caramelized onions is delightful.
• If savoured as an evening snack over tea or a party appetizer, it is sure to impress. The recipe is very simple, so effortless to prepare a batch.
• They are perfect for having those unexpected guests or cosied up alone. Try these yummy Onion Pakodas-they are just too delightful to crunch on and have so much flavour that it will surely make everyone love them!