Ingredients
- Chickpea Flour (Besan): 1 cup – Base of the batter providing a golden crust
- Rice Flour: 2 tablespoons – Adds extra crispiness
- Thinly Sliced Onions: 1 large – Provides sweetness and crunch
- Chopped Fresh Curry Leaves: 10–12 leaves – Aromatic flavor boost
- Green Chili (finely chopped): 1 – Mild heat and spice
- Fresh Coriander (chopped): 2 tablespoons – Herby freshness
- Carom Seeds (Ajwain): 1 teaspoon – Subtle tang and digestion aid
- Salt: 1 teaspoon – Balances flavors
- Red Chili Powder: ½ teaspoon – Warm spice note
- Water: 2–3 tablespoons – To bind the mixture
- Oil for Deep Frying: Enough to submerge pakodas – Ensures even frying
Instructions
- Preheat Your Equipment: Heat oil in a deep pan over medium-high heat until hot but not smoking
- Combine Ingredients: Mix chickpea flour, rice flour, onions, curry leaves, green chili, coriander, ajwain, salt, and chili powder in a large bowl. Add water gradually to form a loose batter
- Prepare Your Cooking Vessel: Test oil temperature with a small piece of batter. It should sizzle and rise slowly
- Assemble the Dish: Drop small clumps of the mixture into hot oil using a spoon or hands
- Cook to Perfection: Fry in batches, turning occasionally, until golden brown and crispy
- Finishing Touches: Remove pakodas with a slotted spoon and drain on paper towels or cooling rack
- Serve and Enjoy: Serve hot with chutney, tamarind sauce, or tea
Notes
- Use cold water for binding to achieve better crispiness
- Fry in medium-high oil for even cooking
- Sprinkle chaat masala after frying for extra flavor
- Add shredded vegetables or cheese for variation
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Deep Frying
- Cuisine: Indian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 1g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg
Keywords: Crispy Pakoda, Indian Snack, Onion Pakoda, Fritters, Tea-Time Snack