Alternative Name – Pakoda, Pikora, Ponako, Pakura, Fakkura, Phulauri, Bora, Chop,
Types- Dry
Snacks
Place of
Origin – South Asia
Region or
State – South Asia
Associated
Cuisine – Bangladesh, India, Pakistan, Nepal, Afghanistan
Main
Ingredients – Vegetable, Flour, Spices
Variations –
Potato, Eggplant, Onion, Cauliflower, Spinach, Mixed Vegetable, Paneer, Chicken
Onion Pakora is a popular snack in India that is
crispy, spicy, and flavorful. Made with onions, gram flour, and spices, this
snack is perfect for a rainy day or a lazy evening. In this article, we will be
discussing the history of onion pakoras, how to make them at home, and some
tips and tricks to make them even more delicious.
History of Onion Pakoras
Onion Pakoras, also known as
Kanda Bhaji or Onion Bhaji, are a popular snack in India, particularly in the
northern and western regions. They are made by mixing sliced onions with gram
flour (also known as chickpea flour) and spices such as cumin, coriander, and
red chili powder. The mixture is then deep-fried until golden brown and crispy.
Pakoras have been a part of Indian cuisine for
centuries and were originally made with only gram flour and spices. Over time,
different ingredients such as onions, potatoes, and spinach were added to the
mixture to create different varieties of pakoras.
Ingredients for Onion Pakora
To make onion pakoras at home,
you will need the following ingredients:
- 2 cups gram flour (also known as chickpea flour)
- 2 medium-sized onions, thinly sliced
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1/2 teaspoon red chili powder
- 1/4 teaspoon turmeric powder
- Salt to taste
- Water as
- Oil for frying
How to Make Onion Pakoras
Follow these simple steps to
make onion pakoras:
1.
In a mixing bowl, add gram flour, cumin seeds, coriander powder, red
chili powder, turmeric powder, and salt. Mix well.
2.
Add thinly sliced onions to the mixture and mix well.
3.
Gradually add water to the mixture, stirring continuously, until you get
a thick batter.
4.
Heat oil in a deep-frying pan over medium heat.
5.
Take a small portion of the onion mixture and drop it into the hot oil
using a spoon or your hands.
6.
Fry the pakoras until golden brown and crispy.
7.
Remove the pakoras from the oil using a slotted spoon and drain excess
oil on a paper towel.
Your crispy and delicious onion pakoras are ready
to be served! Enjoy them with your favorite chutney or sauce.
Tips and Tricks for Making Onion
Pakoras
Here are some tips and tricks to
make the perfect onion pakoras:
- Make sure the batter is thick enough to coat the onions properly.
If the batter is too thin, the pakoras will not hold their shape while
frying.
- The oil should be hot enough before adding the pakoras. If the oil
is not hot enough, the pakoras will absorb too much oil and become soggy.
- Use thinly sliced onions for crispy pakoras. If the onions are too
thick, the pakoras will not cook evenly.
- You can add other vegetables such as potatoes, spinach, or
cauliflower to the batter to make different varieties of pakoras.
Conclusion
Onion pakoras are a delicious
and easy-to-make snack that can be enjoyed with family and friends. With the
right ingredients and techniques, you can make crispy and flavorful pakoras at
home. So, the next time you crave a spicy and crispy snack, give onion pakoras
a try!
FAQs
1.
What is gram flour? Gram flour, also known as chickpea flour or besan,
is a flour made from ground chickpeas. It is a common ingredient in Indian,
Pakistani, and Bangladeshi cuisines.
2.
Are onion pakoras vegan? Yes,
