Across India · Vegan
Onion Pakora.
Crisp chickpea-flour fritters with sliced onion and warming spices.
BEFORE YOU BEGIN
A little context.
A thin batter gives a different result. Fry a small test portion before the full batch.
Read the full method first, measure the ingredients, and prepare the equipment before turning on the heat. Choose the measurement view that works for you.
How US and metric views work →CURRY TABLE · HOME-STYLE RECIPE
Onion Pakora
~35 minutes estimated. A thin batter gives a different result. Fry a small test portion before the full batch.
US weights are ounces by weight; liquids are US fluid ounces. Values are rounded. Scaling changes ingredient quantities, not cooking time, pan size, or seasoning judgement.
Ingredients
Method
- 01
Mix onion with salt and let it release a little moisture. Add flours and spices.
- 02
Add water a little at a time only until the onion is coated in a thick, clinging batter.
- 03
Fry small loose clusters in a deep pan with ample headroom until crisp and cooked through. Drain well.
Mint in the batter
Add: 1 tbsp mint leaves, finely chopped
Dry the leaves and mix into the onion-flour mixture before adding water. Fry a small test cluster to check the batter holds together.
A suggested variation. Try a small portion first; the planner uses the main recipe only.A thin batter gives a different result. Fry a small test portion before the full batch.
Focus view enlarges the recipe text. It does not prevent your screen from sleeping.
KEEP EXPLORING
More for your table.
IllustrationSouth Indian · Vegetarian
Masala Dosa
Crisp fermented rice-lentil crepes with a potato filling.
IllustrationSouth Indian · Vegetarian
Idli
Soft steamed rice-lentil cakes made with fermented batter.
IllustrationSouth Indian · Vegetarian
Rava Upma
Toasted semolina cooked with onions and a mustard-curry-leaf tempering.