Onion Pakoda Recipe (Punjabi Style)
User Reviews
5
Onion Pakoda Recipe (Punjabi Style)
Description
Starting with thinly sliced onions mixed with green chili or red chili powder and coriander leaves, the onions are marinated with spices including carom seeds, turmeric, asafoetida, and salt, allowing them to release moisture. Gram flour is added with water to form a medium-thick batter that coats the onions well. Optionally, baking soda can be included for a softer texture though this may alter flavor.
The pakodas are fried in neutral oil at an appropriate temperature to achieve a crispy exterior while cooking the onions thoroughly without excess oil absorption. The flavor profile includes mild heat from chili, aromatic spices, and the distinctive pungency of carom seeds, balanced with the sweetness of cooked onions.
The recipe notes alternatives for baking or air frying pakodas with adjusted batter moisture and oil, though these yield different texture and taste compared to traditional frying. Tips on slicing onions thinly and frying at correct temperatures help achieve the best texture and reduce oiliness, while notes suggest varied herbs and spice additions to customize the flavor.
Ingredients
- 2 onion medium to large-sized
- 1 cup gram flour (besan) or substitute with chickpea flour
- 1 to 2 teaspoons green chili chopped (or add instead ½ teaspoon red chilli powder or cayenne pepper
- 1 to 2 tablespoons Coriander leaves - chopped (cilantro), optional
- ½ teaspoon garam masala - optional
- ¼ teaspoon turmeric powder (ground turmeric), optional
- 1 teaspoon carom seeds (ajwain)
- 1 generous pinch asafoetida hing) - optional or use gluten-free asafoetida
- 1 pinch baking soda - optional
- water as needed to make a medium-thick batter
- salt as required
- neutral cooking oil as required - for shallow frying or deep frying. sunflower oil or any neutral flavored oil, generic cooking oil
Instructions
Marinating Onion Slices
- Slice the onions thinly and take them in a mixing bowl. Also, add chopped green chillies.
- If you do not have green chillies, then add red chilli powder. You can also add chopped coriander leaves or mint leaves if you prefer.
- Add the spices - carom seeds, turmeric powder, asafoetida and salt.
- Mix and marinate everything well. Cover and keep the onion, chillies and spice mixture aside for 15 to 20 minutes.
- Meanwhile, the onions would release water after resting the mixture for 15 to 20 minutes.
Making pakoda batter
- Next add gram flour (besan). If you plan to add baking soda, then add at this step.
- Add the required amount of water to make a medium-thick batter. Ensure not to make a very thick batter or a thin runny batter.
- Stir the whole mixture very well with a spoon or with your hands. The batter is ready to be fried. Make sure there are no lumps of flour in the batter.
Making onion pakoda
- Heat oil for deep frying or shallow frying in a wok (kadai) or pan. Let the oil become moderately hot.
- In hot oil, then add spoonfuls of the batter.
- Depending on the size of the wok or pan, you can add less or more. Just make sure you don't over crowd the pan while frying.
- When the pakora are cooked and the batter has firmed up or has become light golden, turn over with a slotted spoon and continue to fry.
- You will have to turn them a few times for even frying.
- Fry them until they look crisp and golden.
- Remove with a slotted spoon and drain on kitchen paper towels for excess oil to be absorbed.
- In the same oil fry slit green chilies.
- Sprinkle some salt on the green chilies and mix well.
- Serve Onion Pakoda with the fried green chilies or coriander chutney or tomato ketchup.
Notes
- Baking or air-frying onion pakodas requires less water in the batter and adds oil; this changes texture and flavor compared to frying.
- Thin, even onion slices yield crisper pakodas that cook faster.
- Correct oil temperature is vital: too hot cooks the outside too quickly; too cool causes oily absorption.
- Baking soda is optional; it softens texture but may add soapy flavor.
- Customize spices by adding coriander seeds, cumin, ginger-garlic paste, or herbs like mint or cilantro.
- For gluten-free versions, omit asafoetida or use wheat-free alternatives.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 209 kcal
% Daily Value*
| Calories | 209kcal | 10% |
| Carbohydrates | 24g | 8% |
| Protein | 8g | 16% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Sodium | 99mg | 4% |
| Potassium | 339mg | 7% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
| Vitamin A | 21IU | 0% |
| Vitamin B1 (Thiamine) | 0.2mg | |
| Vitamin B2 (Riboflavin) | 0.05mg | |
| Vitamin B3 (Niacin) | 1mg | |
| Vitamin B6 | 0.2mg | |
| Vitamin C | 4mg | 4% |
| Vitamin E | 3mg | |
| Vitamin K | 4µg | |
| Calcium | 29mg | 3% |
| Vitamin B9 (Folate) | 142µg | |
| Iron | 2mg | 11% |
| Magnesium | 56mg | 14% |
| Phosphorus | 112mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
Puff Pastry Tartlets with Roasted Pear, Caramelized Red Onions, Goat Cheese and Spicy Honey Drizzle
