Now that it is Monsoon in India, we get to enjoy the rain & the weather definitely makes us want to eat something spicy, light & crispy. There are many snacks prepared specially during this season & Onion Pakodas/Fritters is one such yummy snack. What makes the snack more delicious is the hot drink to go with the snack.
I am sharing a Lovely Crispy onion Pakodas/Fritters, an easy delicious snack which helps to brighten our spirits in this weather. It can be eaten as a snack by itself or along with a nice cup of hot Tea, Coffee, Green Tea etc or it can be served as a side dish for any meal, they go great with any meal.
Please do give it a try, it is a delicious snack with good healthy ingredients. The ingredients used in this dish are usually available in our kitchen. It can be made quickly if you want to prepare something really quick & delicious. It is enjoyed by everyone & you will see it disappears even before you set it on the table.
- 2 – Medium Onions (thinly sliced in half circle shape)
- 2 Tsp – Ghee
- ¾ th Tsp – Salt or as per your taste
- 3 numbers or 1 Tbsp – Green chillies (finely chopped, you can use coarsely ground pepper instead of green chillies)
- 2 Tbsp – Rice Flour/Akki Hittu/Arasi Maavu
- ¾ Cup – Besan/Gram Flour/Kadle Hittu/Kadal Maavu
- 2 Tbsp – Water
- ½ Cup – Fresh Coriander/Dhania Leaves (chopped)
- ½ Cup – Fresh Mint/Pudina Leaves (chopped)
- 1 Tbsp – Besan/Gram Flour/Kadle Hittu/Kadal Maavu
- ½ Tbsp – Water
- Oil to deep fry
This quantity makes 28 Pakodas/Fritters
- Remove the stem part of the onion & cut it into thin slices (semi circle shape).
- Transfer the cut onions into a wide flat bowl.
- Now with our fingers we separate the onion slices into single slices.
- Once the onions are separated completely into individual slices add 2 tsp ghee, one tsp at a time & mix it well with onion slices so that they coat the onion slices (this makes the pakodas/fritters crispy.
- After the onion slices & ghee are mixed well together, we add salt & mix well.
- Then add the finely chopped green chillies & mix well (this quantity green chillies gives less heat, if you want more heat add 1-2 more green chillies or you can add coarsely ground pepper instead).
- Spread the onion slices mixture evenly on the flat bowl.
- Now with a spoon sprinkle the besan/gram flour all over the onion slices & make a layer.
- Then sprinkle rice flour evenly on top of the besan/gram flour.
- Over this layer sprinkle chopped coriander/dhania leaves & mint/pudina leaves to make a layer.
- Now add two tbsp water & mix the layered ingredients together (there is moisture in the ingredients so use water sparingly).
- Mix all the ingredients together well.
- The mixture needs to come together to a thick paste.
- If the mixture is dry, the onion slices are not coated with the besan/gram flour add one tbsp besan/gram flour & half tbsp water & mix well (add besan/gram flour sparingly, too much will make the pakodas/fritters dense).
- As we mix they mixture will come together, we make sample pakodas/fritters to check if it is to the right consistency.
- Finally with wet hand we mix the mixture a little to form a thick paste.
- Heat a wok/kadai with oil to deep fry (Keep the heat on medium low).
- Drop an onion slice to check if the oil is read to fry, oil should be moderately hot.
- Pick required quantity & drop it into the oil gently, the pakodas/fritters are done freehand & does not have to be in any particular shape.
- As we drop the paste in oil pinch the paste to make the edges sharp so they turn crispy when they are fried.
- Now we let the pakodas/fritters cook for a few seconds & then flip them.
- With a fork/spoon gently flip it one by one.
- We need to flip them every few seconds so they cook evenly (if they are browning fast reduce the heat to low).
- As they turn golden brown & the bubbling of the oil slows down it is ready, we remove them & place them on kitchen tissue paper to remove excess oil (the pakodas/fritters brown slightly as they cool).
- We place them on serving plate & ready to eat.
- They taste best when served hot.