ONION PAKODE/ PYAAZ KE PAKODE

ONION PAKODE/ PYAAZ KE PAKODE/ ONION FRITTERS 
(ONION BHAJIYAS/ KANDA BHAJIYAS)
 
Deliciously crunchy and spicy, these onion pakodas are a treat for your taste buds. Super easy to make and super delicious in taste to impress your family and friends.
 
 
 
 
 
Onion pakodas or Pyaaz ke pakode are basically onion fritters made with sliced onions, flours and some spices. These are perfect tea time snacks.
 
 
 
 
Nice weather not only brings joy and happiness to your mood but pushes you to the kitchen to have some nice food. 
And the most quintessential thing to go with lovely rainy weather is chai pakode. Winter and rains feel like the only times when you relish fried food.
The lovely rainy weather inspired me to make these delectable little fritters, packed with flavors and accented by crunchiness of onions. Needless to say they were finished in minutes. 
 
 
 
You can have them like appetizers, or as a side dish, or as dumplings for curries. They are fantastic with a dab of tomato ketchup or green chutney or Imli chutney.
So today I'm going to share this easy peasy recipe of onion pakode or onion bhajiyas.
 

INGREDIENTS OF ONION BHAJIYAS

1- ONIONS
You can use either red or white onions. Both will have slightly different taste. 

2- GRAM FLOUR or BESAN
The most basic ingredient to make any type of pakodas or fritters is Besan. Besan is easily available in any Indian supermarket. 

3- RICE FLOUR AND SEMOLINA 
These two ingredients are required to make crispy and crunchy pakodas. Addition of semolina will help in retaining the crunchiness for a longer time. However, if you don’t have these flours you can substitute them with corn flour.
Or else you can make these fritters just with gram flour too.

4- SPICE BOX
All the spice powders mentioned in the ingredients list are a must to make any Indian recipe. All these powder spices are found in a Spice Box or Masala Dabba which is the main part of Indian cooking. 
Crushed coriander seeds give these fritters a very distinctive taste.
Addition of the carom seeds or ajwain increases the digestive properties. As fried stuff is generally heavy on your digestive system, the addition of ajwain helps in better digestion of pakodas.

5- LEMON JUICE 
Lemon juice added in the batter gives a very unique taste to the fritters. You can add dry mango powder or Amchoor powder if you want to skip lemon juice.

6- OIL
Oil is required for frying. You can use any type of oil which you are using at home for preparing your food.
Sunflower, Groundnut, Mustard, Peanut, Coconut or Canola- any type of oil can be used. However, each oil will give a different taste to pakodas.
I generally use canola oil for frying purposes.

NOTES & SPECIAL TIPS TO MAKE PERFECT ONION BHAJIYAS 

1- Make sure the onions are sliced in thin even slices.
2- Separate the layers of onions before adding other ingredients.
3- Addition of rice flour and semolina along with the gram flour makes these fritters very crunchy and crispy. They will remain crispy for a long time.
4- Avoid adding too much water in the batter.
5- Adjust the spices according to your taste.
6- Oil should be hot while frying the pakodas. Otherwise your pakodas will become oily and soggy.

LET’S SEE HOW TO MAKE THIS RECIPE——

  

INGREDIENTS:
 
Chickpea flour(Besan)- 2.5 cups
Semolina (sooji)- 1/4th cup
Rice flour- 1/2 cup
Onions- 7(medium)
Salt- 3 teaspoon (adjust according to your taste)
Red chili powder- 3 teaspoon 
Garam masala powder- 2 teaspoon 
Turmeric powder- 1 teaspoon 
Coriander powder- 1 teaspoon 
Coriander seeds- 2 teaspoon, coarsely crushed 
Carom seeds(Ajwain)- 2 teaspoon 
Lemon juice- 1 tablespoon 
Water- about 1/2 cup
 
Oil for frying, as required 
 
 
DIRECTIONS:
 
We will start by preparing the onions first.
For that, peel the onions.
Cut them into slices by cutting them lengthwise.
Loosen them and separate the onion layers. This way you will get perfect crispy pakodas.
 
 
 
Coarsely ground the coriander seeds.
In a big mixing bowl put together sliced onions along with all the masalas and flours except water.
Mix everything well by slightly mashing this mixture with your hands. 
Keep this mixture aside for 10-15 minutes so that onions release water.
After that, add in water slowly. Do not add all the water in one go.
Add in water so as to make medium thick batter.
Give a good stir to the mixture mixing everything well.
The batter is ready to be fried.
 
 
 
HOW TO MAKE ONION PAKODAS 
Heat enough oil for frying in a kadai (wok).
Once oil becomes hot, drop spoonful of batter or medium pakoda size from your hand in hot oil.
Do not overcrowd the kadai.
Fry until they become golden brown from all sides and look crispy.
Take them out with the help of a slotted spoon on a kitchen tissue and repeat same for rest of batter.
 
 

Serve them hot with coriander mint chutney, imli chutney or ketchup.
Enjoy!!
 
 
 
 
 
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See you soon with another exciting recipe. Till then 
Eat well!!
Stay Safe!!
Happy Cooking & Eating!!
 
Regards
Shalu


 






Recipe Card



ONION PAKODE/ PYAAZ KE PAKODE
 
Onion pakodas or Pyaaz ke pakode are basically onion fritters made with sliced onions, flours and some spices. These are perfect tea time snacks.
 
 
 
Preparation Time: 30 minutes
Cooking/ frying Time: 10-15 minutes 
Serves- 10 people 
 
INGREDIENTS:
 
Chickpea flour(Besan)- 2.5 cups
Semolina (sooji)- 1/4th cup
Rice flour- 1/2 cup
Onions- 7(medium)
Salt- 3 teaspoon (adjust according to your taste)
Red chili powder- 3 teaspoon 
Garam masala powder- 2 teaspoon 
Turmeric powder- 1 teaspoon 
Coriander powder- 1 teaspoon 
Coriander seeds- 2 teaspoon, coarsely crushed 
Carom seeds(Ajwain)- 2 teaspoon 
Lemon juice- 1 tablespoon 
Water- about 1/2 cup
 
Oil for frying, as required 
 
 
DIRECTIONS:
 
We will start by preparing the onions first.
For that, peel the onions.
Cut them into slices by cutting them lengthwise.
Loosen them and separate the onion layers. This way you will get perfect crispy pakodas.
Coarsely ground the coriander seeds.
In a big mixing bowl put together sliced onions along with all the masalas and flours except water.
Mix everything well by slightly mashing this mixture with your hands. 
Keep this mixture aside for 10-15 minutes so that onions release water.
After that, add in water slowly. Do not add all the water in one go.
Add in water so as to make medium thick batter.
Give a good stir to the mixture mixing everything well.
The batter is ready to be fried.
 
HOW TO MAKE ONION PAKODAS 
Heat enough oil for frying in a kadai (wok).
Once oil becomes hot, drop spoonful of batter or medium pakoda size from your hand in hot oil.
Do not overcrowd the kadai.
Fry until they become golden brown from all sides and look crispy.
Take them out with the help of a slotted spoon on a kitchen tissue and repeat same for rest of batter.

Serve them hot with coriander mint chutney, imli chutney or ketchup.
Enjoy!! 
 

6 Comments

  1. 35431 Preethicuisine
    Preethicuisine

    Onion bhajiya looks so crisp and crunchy. Even I make it similar except that I don’t add lemon juice. Next time will try adding lemon juice . Beautiful click.

  2. 35430 sasmita

    Ahaaa !! di I am simply drooling over these pakodas. Rainy evening and a plate full of these with some masala chai, ahaaa what a scene ;) Super awesome share and beautiful presentation!

  3. 35426 Jayashree T.Rao
    Jayashree T.Rao

    Lovely pyaaz ke pakode and perfect monsoon recipe. There is nothing better than a cup of masala tea and these fritters. Yumm.

  4. 35425 Poonam bachhav
    Poonam bachhav

    Onion fritters look super crispy! I also add rice flour and semolina to the batter along with chickpea flour.

  5. 35424 Preeti Shridhar
    Preeti Shridhar

    An inviting bowl of crispy onion pakoras. Perfect dish for the rains. Addition of semolina to the batter is something new for me.

  6. 35423 Meera Girdhar

    Onion pakora are all time favourite. I remember during my school days when ever it rains mom use to prepare these pakora with a cup of hot masala chai. Shalu I never tried using shoji in a pakora but next time will surely try your recipe :)

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