ONION PAKORAS/PAKODAS - crispy, deep fried mouthwatering vegan and gluten free onion fritters using an easy HOMEMADE INSTANT PAKORA MIX!
Everyone loves instant solutions to anything in life, so why not in the kitchen? What if I tell you that you can make a mouthwatering, spicy and easy Indian snack, the quintessential pakora/pakoda in a flash using a batter mix which has all the ingredients needed for a crispy, crunchy and spicy Indian pakora?
I am sure I have piqued your interest!
THE QUINTESSENTIAL INDIAN SNACK –PAKORA/PAKODA:
Pakoras are basically deep fried vegetables, coated in a smooth chickpea batter flavored with some basic aromatic Indian spices.
This gluten free and vegan basic batter has 3 simple ingredients: besan or chickpea flour, salt and red chilli powder. To amp up the flavors of the pakora, I normally add spices like coriander powder, cumin powder, garam masala powder, turmeric powder etc.
Plain besan will make for a nice pakora but add some rice flour and it becomes crispy and crunchy! You can dip any vegetable (potatoes, bell peppers, cauliflower, eggplant, okra, mixed vegetables etc.) in the basic batter and have a plethora of pakoras to indulge in!
HOMEMADE PAKORA MIX:
Every time we make pakoras, the basic ingredients for the batter are the same, so I thought, why not make this basic pakora batter dry mix in one go, store it and then whenever I need some hot pakoras, just mix in some water, dip my veggies and fry away!
As all the ingredients are totally dry, mixing and storing sounds like an uber time saver when a pakora craving hits.
Just mix besan, rice flour, chilli powder/cayenne, salt, spices (I have used coriander and cumin powders) and some hing/asafetida powder (always added when we use besan). Store in airtight bottles until ready to use.
HOW TO MAKE ONION PAKORA:
When ready to make some hot, hot, spicy Indian onion pakoras, just slice some onions; purple or white (tastes best when sliced rather than chopped), and mix along with any other ingredient you like. My choice - green chilis/jalapeno, finely chopped and some fresh cilantro leaves; add a pinch of salt.
Adding salt releases moisture from the onions and helps in binding the pakora dough after you add the mix.
Add just enough pakora mix to bind all the ingredients together; should hold shape when you take a small handful. Adjust seasonings, if needed and deep fry until golden brown and crisp!
These spicy, crunchy onion bites can be enjoyed without any dip but if you like, feel free to use ketchup or any chutney you like.
CAN I USE THIS PAKORA MIX TO MAKE ANY OTHER PAKODAS OR FRITTERS?
Of course, once you have a the basic pakora mix in your pantry, biting into any variation of pakora, either potato, eggplant slices, cauliflower florets, mixed vegetables (chopped finely), or even aloo bondas/potato dough fritters is easy-peasy!
To the basic pakora mix (take as much as you want), add enough water to make a fairly thick batter (not too thick yet not too thin too) which coats the vegetable you want to fry completely; the thicker the batter, the thicker the coating on the vegetable; but too thin will just run off the surface of the vegetable. Deep fry until crispy and golden brown.
You can make large batches of this mix (just scale it up) and store in airtight containers to use whenever you get the pakora or bonda snack attack!
I have already used the mix to make these mouth watering onion pakoras and for dinner, I made some cabbage pakoras/ambados too.
Just mix in grated or finely chopped cabbage along with the mix. I have added some grated coconut (for the south Indian in me!); this is optional. You could add finely grated onions too. If you want it spicier, feel free to stir in some more red chili powder. Form a dough which holds shape; deep fry on medium heat until crispy and golden brown!
Also made my favorite evening snack, aloo bonda with this mix:
Hope you love this time-saving pakora mix. Making this delicious onion pakoras or any other fritter is now just a mix away!
Enjoy and Happy Cooking!
If you try this recipe, do let me know….leave a comment below, rate it and share on my Instagram with the tag #curryandvanilla16 or on my Facebook page.
I am sharing this easy recipe inspired by my friend Pavani's Besan Pakoras, a delicious and simple Kid Friendly Snack as part of a recipe swap theme we share on our Face Book group "Food For Feast"! She blogs at Pavanis Kitchen. Do check out some of the beautiful, simple yet delicious culinary creations on her blog!
Do check out these other snacks that have come out from my kitchen:
Aloo Bonda (South Indian Potato Fritters)
Pan Roasted Tandoori Chickpeas
Indian Spiced Fried Peanuts with Curry Leaves
Onion pakoras are crispy, deep fried mouthwatering vegan and gluten free onion fritters using an easy HOMEMADE INSTANT PAKORA MIX!
Ingredients
- 3 cups besan/chickpea flour
- 1 cup rice flour
- 2 tbsp kashmiri red chili powder
- 1 tbsp crushed/powdered coriander seeds
- 1 tablespoon crushed/powdered cumin seeds
- ½ teaspoon hing/asafetida powder
- 1 tsp haldi/turmeric powder
- 2 ½ teaspoons salt
- ½ tbsp ajwain (optional)
- 4 cups sliced red onions (about 4 large)
- 3 to 4 green chilies/Serrano/jalapenos, finely chopped
- Handful of coriander leaves/cilantro, freshly, finely chopped
- ½ teaspoon salt
- Any cooking oil for deep frying
Instructions
- Combine all the mix ingredients well in a large bowl. Whisk well to combine thoroughly.
- This is the base recipe to make any pakora.
- Store in an airtight container until ready to use; use within a month.
- Slice red onions into long slices.
- Transfer to a large mixing bowl.
- Add finely chopped green chilies and cilantro.
- Sprinkle ½ teaspoon salt and mix well (preferably using your hands) to distribute the salt evenly and set aside for about 5 minutes.
- Meanwhile, heat the oil for deep frying.
- You will notice that onion will release moisture. At this stage, add about ¾ to 1 cup of pakora mix; start with about ½ cup.
- Mix well until the onion pakora mixture sticks and it holds together to form a pakora shape.
- If you feel it is too loose, add more mix or if too dry, add a splash of water to get the right consistency.
- Do a taste test and if needed, you can add more salt, chilli powder or any other additional spice or ingredient you want at this stage.
- Once the oil is hot, form small balls of the onion mixture (you can be rustic with the shape; round balls or rustic shaped, as long as it holds its shape).
- Drop these into the hot oil; reduce heat to medium and deep fry on medium heat, flipping often to cook evenly until golden brown and crispy.
- Remove on to oil-absorbent paper lined plates and then serve hot!
- Enjoy these easy to make crispy, spicy and super delicious Indian flavored Onion Pakoras with some hot, hot adrak chai/ginger tea or your favorite coffee or beverage! These taste great as such or even with some ketchup or any green chutney!
- Enjoy Snacking Foodies!
- Happy Cooking.
Notes
Adjust the amount of spices in this mix according to personal taste.
If you like, other options to give it a different flavor, use whole cumin seeds, ajwain (caraway seeds), grated ginger, garam masala powder, finely chopped spinach, any chopped vegetable like carrots, potatoes, bell peppers etc.
Use as much or as little of the mix as long as the pakora holds the shape. The same mix can be used to make any other pakora – make a medium thick batter (thick enough to coat any vegetable), with some water, adjust salt and seasonings and dip sliced potatoes, spinach leaves, cauliflower florets, eggplant slices/cubes etc. and deep fry! Let your imagination go wild with the flavors and textures!
Join the party at Angie's FiestaFriday along with co hosts Diann @goatsandgreens and Jhuls @ThenotsocreativeCook.
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Have fun cooking, eating and sharing!!!
Thanks, Vanitha for trying this recipe from my site and these onion Pakoras looks so crispy and yummy. Lovely Share!
Thanks so much Pavani 🙂
This is one of my favorite snack to have on tea time. You made is so tempting that I have to make it ASAP.
Haha!! I know; onion pakoras does that too all Indians i guess; a perfect unbeatable Indian snack! Thanks so much dear <3
These onion pakoras looks so inviting. Kids and adults would love to indulge in this. Beautifully done
Thanks so much Veena <3
I just LUV pakoras. I've only found one restaurant that serves them, and when I ordered the appetizer platter, I was hooked! Thanks for sharing this, at Fiesta Friday!
Thanks dear 🙂 With this easy pakora mix ready in your pantry, making these crispy yummies is a breeze! Hope you get to make this at home soon!
Yummy Pakoras with hot cup of tea anyday!
Thanks so much Rita 🙂 Absolutely!! Chai and pakoras; you cannot go any other way!
These look delicious. What a great idea to make the mix and have it ready- it might encourage me to make them more often! Love the idea of using cabbage too! Thanks for sharing at Fiesta Friday.
Thanks so much dear <3 Yes, this mix has been a boon in my kitchen; making instant pakoras or aloo/cabbage bonda has been so much more fun!
Onion pokoras looks so crispy and tempting! Having a batch of pakora mix handy is a good idea. Loved the addition of coriander seeds in mix, next time I'll try this method. Lovely share..
Thanks a bunch Geetha 🙂 Yes, even I was surprised by the flavor just a few coriander seeds add to the mix! Hope you get to try this soon.
Nice crispy pakodas. My fav tea time snack
Thanks so much!!! I guess all Indians love this the best! Unbeatable taste and crunch!
The pakoras look so crispy and delicious! Wonderful clicks as well! My all time fav 🙂 Just perfect for the theme!
Thanks dear Geetanjali 🙂