Delicious Onion Pakoda Recipe: How to Make Crispy Fritters at Home

One of the most popular snacks in India during the monsoon season or in the winter is Crispy Onion Pakoda, also known as Onion Pakora, Kanda Bhaji, or Indian Onion Fritters. Using my simple recipe, you can make the best onions pakora.

The full Crispy Onion Pakoda cooking kit is for you:
https://cutt.ly/jwqLfmte

Instructions:
In a large mixing bowl, combine the onions, salt, ginger, Kashmiri red chili powder, green chilies, cilantro, and asafetida.
Using your fingers, mash the ingredients together until they are all combined.
Save the bowl to the side for 10 minutes.
Keep in mind that the onions will begin to release some water during this time. When making crispy pakoras, this is a crucial step to take.
Now, combine the rice flour, chickpea flour, and vegetable oil in the bowl thoroughly.
To create a thick pakoda batter, combine the water and turmeric powder well.
Take note that making crispy pakora necessitates a batter that is the same consistency throughout. Just enough water should be added to combine the ingredients. The pakoras won't be crispy if the batter is too thin.
In a pan, heat vegetable oil for frying over medium heat.
Reduce the heat to medium when the oil is hot.
Using your fingers, drop small pakodas into the hot oil and fry until crisp and golden brown. While frying, flip the pakoras several times to ensure an even browning.
Note - Don't over-burden the skillet while searing the pakodas. This quantity of batter was fried in three batches. The oil temperature will drop and the pakoras won't be crispy if the pan is overloaded.
Use a plate lined with paper towels to drain. Serve immediately and top with chaat masala.

Notes
Change the green chilies according as you would prefer.
Cut the onions into slight, even cuts. On the off chance that the cuts are thick, they will assimilate more oil making the pakoras slick.
The onion pakoda should not be fried on low heat. They will become soggy as they take in too much oil.
Also, don't fry at too high a temperature. They will become brown from an external perspective and will stay uncooked from within.
Always use fresh gram flour of high quality. Before making the pakoda, taste the flour because it can become bitter if it is too old.