Crispy Onion Pakoda

Bakoda, pakoda, Pakora~ Call it by any name you like, but this was our go to snack amma would make for us when it rained. I am sure all of you do this, associating a dish to an event, to a season or even a person. I associate pakoda to rains and hostel days when we would buy pakodas from a street vendor and run all the way to the hostel to sip “cutting chai” and munch on spicy pakodas.

We were visiting our friends and I told them I would bring an appetizer.  While our friends love all things Indian, we were not sure if the other family invited was used to Indian food. I therefore decided on pakodas since it tastes a tad bit like onion rings.  I was thrilled when our friend’s 3 year old went back to have more. The adults loved it too.

Red Onion – 1 large, very thinly sliced

Salt – 1/2 tsp, to sprinkle on onions

Curry leaves – 10-12 leaves ( optional)

Spinach – 1 cup, packed

Garbanzo flour – 1 cup

Rice flour – ¾ cup

Cayenne – 1/8th tsp or more to taste

Asafetida – less than 1/8th tsp

Baking powder – ½ tsp

Cashew nuts – ¼ cup

Oil – 1 T for mixing the batter + more for deep frying

Water – ½ cup approx

Salt to taste

  • Slice onions very thinly and sprinkle salt over it and set aside for 15 minutes.
  • Gently squeeze the water out of the onions and transfer to a large mixing bowl.
  • Add curry leaves and spinach to the onions.
  • In a separate bowl, mix garbanzo flour, rice flour, cayenne, asafetida, baking powder and cashew nuts.
  • After you mix it thoroughly, add oil and rub between the palms of your hands.
  • Now transfer this mixture to the onions and you will notice that you have sufficient moisture.
  • Add some salt and mix well with your hands. Expect your hands to get very sticky.  You are looking for a consistency where it can be gently dropped into the oil. Adjust by adding flour or water to get the right consistency. It should hold together when you try to make a ball
  • You should have started heating the oil once the mixing begins.
  • Drop a few pakodas in oil and cook until they golden brown.
  • Taste the pakoda for seasonings and adjust to your taste.

These pakodas were crisp until the next day.  You don’t have to serve with a dipping sauce or chutney.

4 years ago

1 Comment

  1. Hey! Have made pakoras using your recipe twice now. I am so happy with their remaining crispy :). Is it the hing or the rice flour that does that?
    I do add more red chilli powder (our love for spices you know) and roughly ground coriander seeds. Thank you for sharing your recipe. I finally know my pakoras now 🙂

Leave a Reply

Your email address will not be published. Required fields are marked *