Onion Pakoda - Crispy Tea Kadai Onion Pakoda Recipe

These crispy onion pakodas are prepared with onions, besan flour, green chillies and for flavours we add ginger, fennel and curry leaves.


As we all have onions all the time in our kitchen, so with minimal effort you can prepare this quick evening snack for your family. In the current situation as we are lockdown, you can prepare this snack quickly and easily for your family. This pakodas pair well with curd rice too. The most important part of the dish is mixing the onions with correct amount of water. The flour should stick to the onions tightly so that it would be easy to fry. If you add more water, then it becomes like bajji batter and you will get soft pakodas. To make the pakodas soft, we have to add 2 tbsp of hot oil and then we have to mix it evenly. The pakodas must be fried on medium heat and after a few minutes, turn them frequently with a spoon as the onions will turn black quickly.


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Onion Pakoda Recipe Details


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Prep time : 20 minutes
Cook time : 25 minutes
Yields : 400 grams
Category : snacks
Author : Muthulakshmi Madhavakrishnan

Ingredients
  • 2 cups besan flour
  • 1 tbsp rice flour
  • 3 onions
  • 2 green chilly
  • 2 tbsp ginger, chopped finely
  • 20 curry leaves
  • 3 tsp red chilly powder
  • 1 tbsp fennel seeds
  • 500 ml oil
  • salt to taste
Cooking Directions
  1. Cut the onions into thin slices and transfer them to a plate. Slit the green chillies and cut them into half. Cut the curry leaves and ginger.
  2. Use a large bowl and add the onions, chillies, ginger and curry leaves. Add the required salt and combine well with the onions using your palm.
  3. Add the besan flour, rice flour and red chilly powder. Now combine them evenly with the onions.
  4. Next, add the hot oil to the onion mixture and mix well. Gradually sprinkle a handful of water and mix well. Make sure the batter is not runny. The mixture should stick to your palms after mixing then only you will get perfect crispy pakodas.
  5. Heat oil in a deep frying kadai on medium heat. When the oil is heated, wet your hand with water and take small, small  mixtures along with the onions and let it fry for a minute and then turn the pakodas to fry evenly on all sides.
  6. When it is almost done, transfer the pakodas in an absorbent paper. No need to fry until the shh completely stops because the onions will turn black and tastes bitter.

Onion Pakoda Recipe Details with step by step photos 

Cut the onions into thin slices and transfer them to a plate. Slit the green chillies and cut them into half. Cut the curry leaves and ginger.

Use a large bowl and add the onions, chillies, ginger and curry leaves. Add the required salt and combine well with the onions using your palm.


 Add the besan flour, rice flour and red chilly powder. Now combine them evenly with the onions.

Next, add the hot oil to the onion mixture and mix well.

Gradually sprinkle a handful of water and mix well. Make sure the batter is not runny. The mixture should stick to your palms after mixing then only you will get perfect crispy pakodas.


Heat oil in a deep frying kadai on medium heat. When the oil is heated, wet your hand with water and take small, small  mixtures along with the onions and let it fry for a minute and then turn the pakodas to fry evenly on all sides.

When it is almost done, transfer the pakodas in an absorbent paper. No need to fry until the shh completely stops because the onions will turn black and tastes bitter. 


Crispy and Yummy Onion pakoda is ready to serve. Enjoy the pakoda along with a cup of hot tea.



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