Onion Pakora (Kanda Bhajji)
Onion pakora are available and are everyone’s favourite across the country. They are most enjoyed in a rainy season with a cup of tea. Onion pakora makes a good tea time snack as well.
(Corn Pakora Recipe)
Preparation Time – 10 Mins
Resting Time – 15 Mins
Cooking Time – 15 – 20 Mins
Servings – 3-4
• Sliced onions (layers separated) – 2 Cups
• Gram Flour /Chickpea flour (Besan) – 3/4Cup
• Finely chopped coriander -2 Tbsp (optional)
• Finely chopped green chili – 1 Tsp
• Dry mango powder/amchoor powder – 1/2 Tsp
• Red chili powder – ½ Tsp
• Turmeric Powder – ½ Tsp
• Coriander Powder – ½ Tsp
• Asafoetida – pinch
• Water as required
• Salt to taste
• Oil to deep fry
• Wash, peel and slice onions and chop green chilies.
• In a mixing bowl add sliced onions, gram flour, chopped coriander (optional), chopped green chili, amchur powder, coriander powder, red chili powder, turmeric powder, asafoetida and salt.
• Mix all the ingredients well.
• Cover and set aside for 15 mins. Onion will release its water content and this will help coating onions nicely with spices and flours.
• Add little water (2Tbsp) if required. Make sure to make a moist mass of mixture. It should not be of batter or running consistency. Mix well.
• Heat sufficient oil in a wok (kadai) to deep fry.
• Check the required temperature of oil by dropping tiny piece of mixture in oil. It should rise up immediately.
• When oil has reached at desired temperature deep fry the pakoras by taking small portion of mixture at a time and drop gently in oil. Do not add too many pieces at a time; make sure to leave some space in between pakoras while frying.
• Stir occasionally in between for even cooking.
• On a medium low flame deep fry the pakoras till golden brown.
• Drain on an absorbent paper.
• Repeat the process for remaining mixture and deep fry in batches.
Tips & Tricks –
• Resting onion mixture helps release its water content.
• Add water as required little by little so that the mixture does not become too watery.
• Rice flour and rawa helps in making pakoras crispy.
• Not too many pakoras should be fried at a time to make them crispy.
Facts about pakoras –
• The word pakora is derived from Sanskrit pakvavata, a compound of pakva (‘cooked’) and vata (‘a small lump’).
Regional Names –
• Among the Muslim Cape Malays of South Africa, pakoras are known as dhaltjies, and are usually eaten as an appetiser during iftar (festival), or as a snack food for weddings, births, or similar occasions.
• In India, particularly in Maharashtra and Karnataka, such preparations are known as bhajji.
• Pakoras are popular across South Asia and Great Britain.
• In China they are called pakoda.
• In Nepal they are called pakauda.