Onion Bhaji / Pakora / Pakoda 🧅 (Crispy onion fritters)

Serves 1
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Directions

  1. 1Thinly slice the white and red onions.
  2. 2Chop the coriander/cilantro.
  3. 3Combine the sliced onions, chopped coriander/cilantro, green chili, turmeric/garam masala/kashmiri chili powder, salt, besan (chickpea/gram flour), and rice flour in a bowl.
  4. 4Add water a little at a time to form a semi-thick batter for the onion fritters.
  5. 5Form the batter into small fritters with your hand.
  6. 6Fry the onion fritters at 165°C (329°F) until crispy and golden.
  7. 7Set the fried fritters on a paper towel or wire rack to drain excess oil.
  8. 8Grate the cucumbers.
  9. 9Squeeze the grated cucumbers dry using a paper towel or cheesecloth to remove excess water.
  10. 10Chop the mint.
  11. 11Combine the plain unsweetened yogurt (curd), grated cucumber, chopped mint, chopped coriander, lime juice, and salt to taste for the raita (yogurt sauce).
  12. 12Mix the raita ingredients until well combined.
  13. 13Serve the onion fritters with the yogurt sauce.

Ingredients

  • 1 large white onion
  • 1 large red onion
  • 2 tbsp coriander/cilantro
  • 1 green chilli
  • 1 tsp turmeric/garam masala/kashmiri chili powder
  • 2 tsp salt
  • 0.75 cup besan (chickpea/gram flour)
  • 0.25 cup rice flour
  • as needed water
  • 1 cup plain unsweetened yogurt (curd)
  • 1 cucumbers
  • 2 tbsp mint
  • 2 tbsp coriander
  • 0.5 lime juice
  • (optional) Garam masala
  • to taste Salt

Equipment

knifebowlfrying pangraterpaper towel/wire rack

Tips

  • For the yogurt sauce, make sure to squeeze the cucumbers dry using cheese cloth or a kitchen towel so that the mixture stays thick.
  • Use chickpea flour instead of semolina flour for the onion fritters.