Super Crispy Onion Pakoras (Video)
Imagine biting into the most glorious crispy onion pakoras: little golden, crunchy treasure chests where onions are transformed into a crispy, golden crown of joy. With every bite, they crackle like tiny fireworks in your mouth, and for a split second, you wonder if you’ve discovered the secret to world peace. The onions are perfectly seasoned and spicy. It’s the snack equivalent of finding an extra fry at the bottom of the bag—unexpected, magical, and utterly satisfying.
Crispiest Onion Pakoras Ever
Crispy, crunchy and spicy, these delicious onion pakoras are easy to make and ready in a flash.
Servings 12 pakoras
Ingredients
- 2 cups onions thinly sliced
- 1 tsp salt
- 1 tsp Kashmiri red chili powder
- 1 tsp ginger
- 3 tsp cilantro finely chopped
- 3 green chilies chopped
- 1 cup chickpea flour
- 2 tbsp vegetable oil
- 1/8 tsp turmeric powder
- 2 tbsp water
Instructions
- In a large mixing bowl, combine the thinly sliced onions, salt, Kashmiri red chili powder, ginger powder, chopped cilantro, and green chilies.
- Use your fingers to mix these ingredients together thoroughly. Allow to sit for 10 minutes.
- Add chickpea flour and vegetable oil to the bowl with the onion mixture. Mix everything together until well combined.
- Sprinkle in the turmeric powder and add 1-2 tablespoons of water to create a thick pakoda batter. The consistency should be like a thick pancake batter.
- Heat vegetable oil in a pan over medium-high heat. Once the oil is hot, reduce the heat to medium to maintain a steady temperature.
- Carefully drop small portions of the batter into the hot oil. Fry them until they turn golden brown and become crisp.
- Once they are crispy and golden brown, remove the fried pakoras using a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
- Serve the hot and crispy onion pakoras immediately with your favorite sauce or chutney.
