A perfect crunchy dish, Onion Pakoras bring to mind pleasant rainy evenings or cold winter days, accompanied by a cup of garam chai. Although a staple crunch snack in most Indian households, the Pan-fried Onion Pakora recipe adds a twist to the preparations by using very little oil. So you get the same tasty dish that can be enjoyed in a healthy, guilt-free way.
Have the Onion Pakora with Sweet & Spicy Raw Mango Chutney, a Coriander Chutney, or a Moroccan Harissa Sauce for a unique twist.
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Cooks in 30 M
Total in 40 M
To begin making the Pan Fried Onion Pakora Recipe, first get all the ingredients together for making the pakora.
In a large mixing bowl, add all the ingredients- besan, rice flour, onions, coriander leaves, green chilies, ginger, turmeric powder, red chili powder, ajwain, asafoetida, salt , except the oil and the chaat masala into a large mixing bowl and combine them well.
Add very little water to make a thick batter. Check the salt and spice and adjust to suit your taste.
We will be using a Kuzhi Paniyaram Pan to make the pan fried onion pakoras, you can also optionally cook these in an air fryer or even on a skillet with little oil.
Preheat the Kuzhi Paniyaram Pan on medium heat. Add a few drops of oil into each of the cavities.
Spoon a portion of the onion pakora mixture into the cavities and allow the pakoras to cook on medium heat until browned and crisp on both sides. Flip the pakoras around as you are cooking so it cooks evenly on all sides.
Once done, place the Pan Fried Onion Pakoras on a platter and serve it along with a Tetley Lemon & Honey Green Tea and a favorite chutney like Sweet & Spicy Raw Mango Chutney, a Coriander Chutney, or a Moroccan Harissa Sauce for a unique twist.