Onion Pakoda
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5.0
6 reviews
Excellent
Onion Pakoda
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Crisp and spicy, onion pakoda are the perfect combination of texture and taste. Little bundles of flavour that are as addictive as they are delicious. Learn how to make your own onion pakoda at home... the good news is that they're incredibly easy too!
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Ingredients
For the pakoda
- 350 g onions 2-3 depending on size
- 3 garlic cloves grated
- 1 tbsp ginger grated
- 3 tbsp fresh cilantro chopped
- 1 stem fresh curry leaves optional
- 1 green chilli thinly sliced
- ½ tsp salt
- ½ tsp chilli powder
- ½ tsp cumin
- ¼ tsp Turmeric
- ½ tsp garam masala
- 80 g gram flour
- 3 cups vegetable oil (or sunflower or peanut oil)
For the chutney
- 100 g bunch cilantro chopped
- 1 garlic clove chopped
- ½ tsp grated ginger
- ½ tsp cumin powder
- 50 g unsalted cashew nuts or peanuts
- ½ lime juice of
- 2 tbsp water
- ½ tsp salt
Instructions
For the chutney
- Blend all the chutney ingredients together in a blender or using a stick blender until smooth. Cover and refrigerate until needed.
For the pakoda
- Peel and cut the onions in half and cut into thin half-moon slices. Add to a large bowl and mix in the garlic, ginger, cilantro, curry leaves and thinly sliced fresh chillies.
- Add the ground chilli, cumin, turmeric, garam masala and gram flour and salt.
- Using your hands, massage the onions to combine, add 3-4 tbsp water to create a thick batter consistency that coats the onion.
- Heat the oil to around 160ºC/350ºF in a large pan over a moderate heat. Be careful not to over heat the oil as this will cook the pakoda batter too quickly and leave the onion raw. Too cool and the pakoda will be greasy.
- Pick up around 1 tbsp of the onions with your fingers and carefully drop into the oil. Add around 4-5 pakoda at a time. Let them sizzle for 2-3 minutes then turn and sizzle for a further 1-2 minutes until golden brown.
- Using a slotted spoon, remove each of the pakoda and drain on paper towels to absorb the excess oil.
- Repeat with the remaining pakoda batter until you've used it all. Keep the cooked pakoda on a tray in a warm oven if you like.
- Serve hot with he coriander chutney on the side to dip or drizzle over the pakoda.
Nutrition Information
Show Details
Calories
135kcal
(7%)
Carbohydrates
19g
(6%)
Protein
6g
(12%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Sodium
436mg
(18%)
Potassium
371mg
(11%)
Fiber
4g
(16%)
Sugar
5g
(10%)
Vitamin A
1208IU
(24%)
Vitamin C
16mg
(18%)
Calcium
44mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 135 kcal
% Daily Value*
| Calories | 135kcal | 7% |
| Carbohydrates | 19g | 6% |
| Protein | 6g | 12% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Sodium | 436mg | 18% |
| Potassium | 371mg | 8% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 1208IU | 24% |
| Vitamin C | 16mg | 18% |
| Calcium | 44mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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