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Naked Onion Pakoda/Pakora

Tuesday, December 22, 2009

Its cold outside n hungry stomach's are craving for some hot food. I thought of frying pre-prepared samosa's from my fridge. But, Vishnu asked for onion pakora. 
Everyone loves pakoda's or pakora's. Onion Pakora is made in a variety of consistency's. But the popular variety is  thin onion pakora n i call it as --"Naked Onion Pakora" . This pakora is very thin in consistency yet very crunchy..Most of the sweet shops in India will have this onion pakora.
Onion pakora is so easy to make. It can be ready in 15-20 mins.. Spicy in taste, goes very well with tea or coffee or as jus pakora's.

Onion: 1 Big, finely sliced
Green chili: 1, finely chopped
Gram flour: 3 tbsp
Rice flour: 3 tsp
Ginger Garlic Paste: 2 tsp
Red chili powder: 1-2 tsp
Salt: 1tsp
Coriander Powder: 1tsp
Garam Masala: 1tsp
Turmeric: 1/2 tsp

1) Cut onion into thin slices. Spread  them on to a plate. Sprinkle some salt over the onions. Leave for 10 mins.

2) Sprinkle all the ingredients except gram n rice flour over sliced onions. Mix n leave it for 2 mins.

3) Heat oil for deep frying.
4) Add gram flour n rice flour to onion's. Adjust flours to the water content in onion. Don't add water to mix.  Mix flour with the water in onion itself. You should mix onions n gram flour in such a way that u have to see clearly onion strips.

5) Drop onion batter  into hot oil as small dumplings. Fry for 2-3 mins or until they are brown in color . Strain them n place on a paper towel to drain excess oil.

6) Repeat the same process for remaining onion batter.

Enjoy this spicy crunchy onion pakora with tea or coffee.

This is going to be a part of Easy Crafts Tea Time Snack.


SE(Denufood) December 22, 2009 at 6:29 PM  

i too love this cripy pakodas..with less besan into it.

Ushnish Ghosh December 22, 2009 at 9:37 PM  

Dear Silpa
This is my most favorite of all pakodas, and you have given a great name!! I will now use the name instead of crisp onion pakoda...
In fact I am going to make it now.
I use other vegetables separately too. thin julienne of Radish, cabbage, potato etc. My most favorite is okra ( Bhendi) cut to 6-8 mm size.
I use besan rice flour mix for onion and potato, for other vegetables I use a typical tempura mix of suji, corn flour, Maida, rice flour. It maintains the flavor of the vege as fried besan flavour is very over powering.
Try the " Naked okra fry"
Thank you so much for this recipe, the photos and descriptions are fantastic.
have a nice day

Ambika December 23, 2009 at 6:57 AM  

Wow, I also love these pakodas, they have such a lovely aroma, I feel like eating some right now!

Siddhi Shirsat December 23, 2009 at 11:56 PM  

hey this pakoras r realy crispy...i love them...wit less besan they taste crunchy n yumm...ur pakora pics r very tempting

EC January 2, 2010 at 7:25 AM  

Thats so tempting..would like to have them rightaway..thanks for participating

Silpa January 2, 2010 at 10:01 AM  

Thank you guys..

BShrestha January 26, 2010 at 10:39 AM  

Onion Pakora looks good. A similar recipe that use less spice and more gram flour is at http://www.food-india.com/recipe/R076_R100/R077.htm

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