Onion Bhaji / Pakora / Pakoda 🧅 (Crispy onion fritters)
Serves 1
Directions
- 1Thinly slice the white and red onions.
- 2Chop the coriander/cilantro.
- 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.
- 4Add water a little at a time to form a semi-thick batter for the onion fritters.
- 5Form the batter into small fritters with your hand.
- 6Fry the onion fritters at 165°C (329°F) until crispy and golden.
- 7Set the fried fritters on a paper towel or wire rack to drain excess oil.
- 8Grate the cucumbers.
- 9Squeeze the grated cucumbers dry using a paper towel or cheesecloth to remove excess water.
- 10Chop the mint.
- 11Combine the plain unsweetened yogurt (curd), grated cucumber, chopped mint, chopped coriander, lime juice, and salt to taste for the raita (yogurt sauce).
- 12Mix the raita ingredients until well combined.
- 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.
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