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.
- 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
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.
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.
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.
- 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.