Onion Pakora (Indian Onion Fritters)
Onion Pakora, otherwise known as Indian onion fritters, is crispy, filled with spices, and so easy to make. It’s next to impossible to eat just one!
- 2 cups red onions thinly sliced
- 2 Birds Eye Chile or 1 Serrano chili, minced
- 1 tbsp ginger paste
- 1 cup besan flour or chickpea flour
- 2 tablespoon rice flour
- 1 teaspoon kashmiri red chili powder (See Note 1)
- ½ teaspoon ground caraway seeds
- ¼ teaspoon ground turmeric
- ¼ teaspoon kosher salt
- ⅛ teaspoon ground asafoetida hing
- 10 dried curry leaves chopped if fresh crushed if dried
- 1 ½ cups vegetable oil deep frying
In a large bowl add all of the ingredients, except oil, and mix using your hand. Squeeze and mash the vegetables through your fingers, mixing well (don't add any water, squeeze the onions until their moisture releases and a clumpy dough forms.
Heat vegetable oil in a large frying pan or saucepan over medium heat until it reaches 300°F.
Use a ¼ cup scoop and fry in batches of 4 to not over crowd and drop the oil temperature. Cook several minutes per side and golden brown. Drain on paper towel lined baking sheet and keep warm in oven (250°F ) while you finish frying remaining pakoras. Typically makes 12-14 pakoras.
Serve hot and with catsup, tomato chutney, mint and coriander sauce or dipping sauce of choice.
- If you can't get kashmiri red chili powder a good substitute = ¾ teaspoon smoked paprika plus ¼ cayenne powder.
Calories: 85kcal | Carbohydrates: 14g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Sodium: 89mg | Potassium: 200mg | Fiber: 3g | Sugar: 3g | Vitamin A: 143IU | Vitamin C: 29mg | Calcium: 24mg | Iron: 1mg