Deliciously Crunchy Onion Pakoras or Onion Bhajji’s

Deliciously Crunchy Onion Pakoras or Onion Bhajji’s

Savoury snacks are my favourite indulgence and the Indian versions which are generically fritters like these ones called pakoras are the perfect balance of a comforting snack with delicate spice flavours. Onion pakoras (or bhajji’s as they are called in the UK) are delicious as a snack or a starter portion.

Originally street food in India, pakora’s are a staple in most Indian households especially during the monsoons or for specific festive celebrations. Festive celebrations or not, I still love to make these as a snack for times when the weather is getting me a little down. Served with a combination of dipping sauces, these are bundles of joy!

I use red onions most of the times, but you can also use white onions. Red onions tend to pack more flavour compared to the white ones. Chop the onions into slightly chunky pieces to prevent them from over-cooking during the frying process.

You can also mix in some spinach in the chickpea flour mix if you’d like. This adds a little more moisture to the onion pakoras, and adds a different flavour dimension to them. For an original onion pakora though, keep things simple and use just onions without any other distractions.

Normally served with a sweet and tangy tamarind chutney and a green coriander chutney. You could also serve with some tomato sauce or spicy sauces. If you prefer to keep it plain, then I suggest sprinkling over some chaat masala after the pakora’s have cooked to add a little extra flavour to the dough.

Use the same batter with other vegetables if you’d like. I have tried potato slices and mushrooms using the same batter and the result has been equally delicious both times. Paneer cubes also work well for pakora’s and are equally addictive!

AuthorAndreia Machado

Yields4 Servings
Prep Time20 minsCook Time10 minsTotal Time30 mins

 2 Onions
 1 Green chilli sliced
 1 tbsp Chopped coriander
 1 tsp ginger minced
 1 cup Besan / Chickpea flour
 Salt to taste
 ½ tsp Turmeric
 1 tsp Red chilli powder
 ½ tsp Coriander powder
 1 pinch Carom seeds / ajwain
 Rapeseed oil for frying
 Water to bind

1

Finely slice the onions and put in a large bowl with salt for 10 minutes this will make the mixture moister.

2

Add all the other ingredients except the oil and mix well.

3

Add a bit of water at the time and once the mixture has come together into a batter, the mixture is ready to fry.

4

Heat up a large pan with frying oil, to check if the oil is hot enough, add a drop of batter, it should come to the surface almost immediately, once you have the right temperature start to fry the pakoras adding a spoonful of batter at the time.

5

Fry until brown on each side and serve with tamarind chutney.

Ingredients

 2 Onions
 1 Green chilli sliced
 1 tbsp Chopped coriander
 1 tsp ginger minced
 1 cup Besan / Chickpea flour
 Salt to taste
 ½ tsp Turmeric
 1 tsp Red chilli powder
 ½ tsp Coriander powder
 1 pinch Carom seeds / ajwain
 Rapeseed oil for frying
 Water to bind

Directions

1

Finely slice the onions and put in a large bowl with salt for 10 minutes this will make the mixture moister.

2

Add all the other ingredients except the oil and mix well.

3

Add a bit of water at the time and once the mixture has come together into a batter, the mixture is ready to fry.

4

Heat up a large pan with frying oil, to check if the oil is hot enough, add a drop of batter, it should come to the surface almost immediately, once you have the right temperature start to fry the pakoras adding a spoonful of batter at the time.

5

Fry until brown on each side and serve with tamarind chutney.

Onion Pakoras | Chickpea Flour & Onion Fritters


Leave a Reply

Your email address will not be published. Required fields are marked *