Crispy Onion Pakoda Recipe – Mint Onion Pakoda | Fried & Baked Onion Pakoda | Indian Fried Onion Fritters

Crispy Onion Pakoda Recipe – Mint Onion Pakoda | Fried and Baked Onion Pakoda | Onion Fritters Indian is a deep-fried scrumptious crunchy spicy snack prepared with onion, chickpea & rice flour, green chillies & loaded with your choice of aromatic greens like Mint and Coriander. I also have the option for Baked Onion Pakoda.

Editor’s note: This post was originally published in March 2015 and has been updated with Video and replaced with new pictures for comprehensiveness and freshness.

Today’s special snack, Crispy Onion Pakoda, is an extremely scrumptious light snack with a crunch, that can be served with any sweet. You can prepare Pakodas with various vegetables. To enhance the flavours and to take the recipe to the next level, add loads of fresh mint and coriander.

Enjoying this snack on a rainy or cloudy pleasant weekend evening, sipping hot tea or coffee is a heavenly experience. It is a delight to have these crispy onion pakodas on days when you crave for a quick snack because you can prepare them in a jiffy.

I always try to look for alternates to deep-frying to keep it healthy, so that they can be enjoyed without guilt. That’s how I came up with the baked version of mint onion pakodas, which also tastes great. Today, I will be showing both the deep-fry method and baking method to prepare onion pakoda. It’s your choice to opt whichever method suits you the best.

Let’s quickly move on to this simple recipe for Crispy Onion Pakoda.

Steps to Follow for

Crispy Onion Pakoda

This simple recipe has 3 main steps:

• Preparing the dough
• Deep-fry method
• Baking method

Let’s prepare the dough:

• Grab all the ingredients.
• Slice onion lengthwise and finely chop mint leaves, coriander leaves and green chillies.
• In a bowl mix together chickpea flour, rice flour, sliced onions, chopped mint leaves, coriander leaves, green chillies, red chilli powder, cumin seeds and required salt. A pinch of cooking soda or baking powder is optional. Please refer to the notes in the recipe card below the post.
• First mix all the ingredients well with hand. Now sprinkle required water and mix. The onion pieces must be coated well with the flour.
• Check for salt and adjust if required.
• The dough must be tight and not soggy like batter, otherwise they absorb lot of oil while frying.

Deep-fry method:

• Heat enough oil in a wide pan over medium heat for deep-frying.
• To check if the oil is hot enough, add a small pinch of batter, if it raises to the surface immediately, then that is the right stage to start frying.
• When the oil is hot enough, take a handful of dough or with a spoon and drop gently little by little into hot oil. Do not add too many pakodas into the pan, they should have some space to move around. Stir occasionally for even frying.
• Once they are golden brown, remove and transfer to an absorbent tissue placed on a plate.
• Repeat the process of deep-frying till the dough is completely over and turn off the heat.

Baking method for Crispy Onion Pakoda:

• Spread a baking sheet on a baking tray.
• Arrange small quantities of the dough and spread on a baking sheet as shown below.
• Brush a little oil over the spread dough.

• Preheat oven to 200 degrees celsius.
• Slide the baking tray into the oven and bake at 200 degrees celsius for 12 to 15 minutes turning sides half way through. Let it brown evenly on both the sides.

Can you find any difference between the deep-fry and baked versions of Crispy Onion Pakoda?

• Both of them were equally crispy and almost had the same taste & texture when hot. Do try out and let me know your views through comments.
• Hot and Crispy Onion Pakodas are ready to be served with green chutney, sweet and sour chutney. peanut chutney, onion chutney or can be enjoyed with tomato sauce. They also taste great even without any of these chutneys!

Crispy Onion Pakoda is my second post as a part of the blog hop event “Holi Recipes”. If you have you not checked out my first post on Holi recipes, Kajjikayalu traditional and baked versions, do click on the link here and enjoy the recipe.

This post was a part of the BLOG HOP event “HOLI SPECIALS” from 2015. Any Indian festival is incomplete without grand feast and scrumptious recipes. During the festival of Holi, people relish on a number of delicacies to satisfy their taste buds after playing with colours with their beloved ones. In addition to colours, the festival of Holi is known for its traditional cuisines. Various snacks are prepared on this occasion. Some of the popular snacks include Namak Pare, Dahi Bhalle, Papadi, Kachoris, Pakoda, Vada,…etc. We can go on and on, the list is endless.

Do check out many more delicious and exciting recipes from the blog hop family- Piyali, Anu, Shubha, Vani and Jayashree.

Print Recipe

Crispy Onion Pakoda Recipe - Mint Onion Pakoda | Fried and Baked Onion Pakoda

Crispy Onion Pakoda Recipe - Mint Onion Pakoda, a deep-fried scrumptious crunchy spicy snack prepared with onion, chickpea & rice flour, green chillies & loaded with aromatic greens.

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Course: Snack / Street food, Snacks and Appetizers

Cuisine: Indian

Keyword: Onion Pakoda, Onion Pakora, Kandha Bhaji, Ulli Pakodi, vengaya Pakoda,

Servings: 4

Author: Padma Veeranki

Ingredients

• 1 Cup Chickpea flour Besan
• ¼ Cup Rice flour
• 2 Onions Thinly Sliced
• ½ Cup Mint leaves Finely chopped
• ¼ Cup Fresh Coriander Finely chopped
• 3 Green Chillies Finely chopped
• ½ tsp Red Chilli Powder
• 1 tsp Coriander Seeds Crushed
• ½ tsp Cumin Seeds
• A pinch of Cooking soda or Baking Powder Optional
• Salt to taste
• Oil for deep-frying

Instructions

Preparing the dough:

• In a bowl mix together chickpea flour, rice flour, sliced onions, chopped mint leaves, coriander leaves, green chillies, red chilli powder, cumin seeds, crushed coriander seeds, a pinch of cooking soda or baking powder and required salt.
• Now sprinkle required water and mix well using your hand. The onion pieces should be coated well with the flour.
• The dough must be tight and not soggy like batter, else they absorb lot of oil while frying.

Deep-fry method:

• Heat enough oil in a wide pan over medium heat for deep-frying.
• To check if the oil is hot enough, add a small pinch of dough, if it raises to the surface immediately, then that is the right stage to start frying.
• When the oil is hot enough, take a handful of dough and drop gently little by little into hot oil. Do not add overcrowd the pakodas. Stir occasionally for even frying.
• Once they are golden brown, remove and transfer to an absorbent tissue placed on a plate.
• Repeat the process of deep-frying till the dough is completely done and turn off the heat.

Baking method:

• Spread a baking sheet on a baking tray. Take a spoonful of batter and spread on a baking sheet as shown below. You can make whatever desired shape you want with both for pakodas and vadas.
• Preheat oven. Put the baking tray into the oven and bake at 200 degrees celsius for 15 to 18 minutes turning sides half way through. Brush some oil if needed. Let it brown evenly on both the sides.
• Hot and crispy Mint Onion Pakodas are ready to be served with chutney of your choice or can be simply enjoyed with tomato sauce.

Recipe Video

Notes

• You can increase the quantities of onions, green chillies and greens to suit your taste and spice levels.
• You can also include 1/2 teaspoon ginger garlic paste in the dough mix, which gives a different taste to the pakodas.
• If you want the pakodas to be on the crispier side, increase the quantity of rice flour. On the other hand if you want them to be on the softer side, decrease the quantity of rice flour.
• Ensure to fry over medium heat.
• You can use a pinch of cooking soda or baking powder in the dough to get that extra fluffiness to the pakoras. This is optional but preferred for baking.
• You can also add 1 or 2 teaspoon of hot oil while mixing the dough. This makes the onion pakodas crisp and it also absorbs less oil while frying.
• You can also substitute semolina instead of rice flour to get that extra crunch.
  Try out different combinations and see which suits you the best.

Do check out other FESTIVAL RECIPES , DASARA RECIPES,   DIWALI SNACK RECIPES and QUICK BITES  from blog.

Hungry for more? Never miss a recipe!!…Subscribe to MasalaKorb and have posts delivered straight to your inbox! And connect with me on Facebook, Google, Twitter, Instagram and Pinterest  for all of the latest updates.

Do subscribe to my YouTube Channel  for latest video alerts!! 

Happy Cooking 

Cheers!!

Padma.