Onion Pakora – The most favourite Indian food snacking story

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Super crispy street style Onion Pakodas is one of the best stories about food

The most favourite Indian food snacking story

Here in my Baked Onion Pakoda recipe, I had promised never to go back to fried stuff because baking = health. But here we are with more interesting food stories. This recipe is for those who believe in selective dieting. Consider this your cheat day treat and make these now. However, if you are on a strict diet and craving pakodas then you must try the healthier baked version.

We all love pakodas crispy and I am going tell you two important details that I pay attention to while making kanda bhajiya or kanda bhaji.These are the ones that will make them super crispy and crunchy just like youget at the street vendor down the street also food stories in the world.

First, cut the onions into thin slices

Onions are one of the veggies that contains a lot of water content and that makes pakodas soggy. Cutting thick slices will make soggy pakodas and there is also the risk of the onions not cooking on the inside. Cut the onions into thin slices so that they can be coated with batter to mix well. Use as harp knife, a spiralizer or a mandolin to get really thin slices that way they cook faster and crisp up in a better way.

Second, make a dry mixture

Onions, because of their presence of water content, tend to keep leaving water. So a watery batter doesn’t work well. We have learnt to use are latively dry mixture with very little water to coat the onion pakoras by adding bit oil to it. There is nothing to worry, this does not make the outside layer thick and blubbery.

Here are the tips to make the best pakodas

• Season the batter and onions to combine well before frying which makes a world of difference.

• Add the drying redients to the onions by mixing well and let it sit for a few minutes. The onions will leave water in the process to help in coating the batter.

• Make sure the oil consistency is hot before frying. If the oil is not hot enough, thepakodas will soak up the oil and you will have a very un appetising oily after taste+ soggy pakodas. Do a test pakoda to check the temperature and taste that onebefore frying the whole container.

• Dunk the fried pokaras into tomato ketchup or Green Coriander Chutney for maximum satisfaction.

With my easy dry batter trick, you will always have crispest onion pakodas. This makes a fantastic evening or pre-dinner snack and work reallywith my coriander chutney or just plain ketchup.

Ingredients

• 3 Onionsthinly sliced (approx 1/8 inch)

• 1 cup Besanor Gram flour

• 3tablespoon Rice Flour

• 2 teaspoonChilli Powder or Paprika

• a pinchHing or Asafoetida

• ¼ teaspoonAjwain

• 2 teaspoonSalt

• ½ tbspGinger Garlic paste

• a pinchBaking Soda

• 1 1/2 cupsOil for deep frying

Instructions

· Thinly slice onions and soak in water by setting aside.

· Drain the onions and place them into a bowl by adding gram flour, rice flour, chilli powder, salt, ginger garlic paste, hing, ajwain and baking soda. Toss the onions in the dry mixture and smash them with your hands gently. Wait for few minutes and then again toss once or twice. The onions will start releasing water and the dry batter will convert into a semi wet mixture by making it ready for cooking. Add just a tablespoon or little water if required to creat tea thick coating around the onions.

· Heat oil in a deep pan or kadai over medium to high flame. Check if the oil is hot enough than drop a thin slice of onion and it will quickly float to the top.

· Gently drop lime sized battered onions into the hot cooking oil. Fry on a medium flame to ensure the pakodas cooked well from inside. This will take about 3-5 minutes.

· Using as kimmer, remove the fried pakoda and drain the excess oil. Place a paper towe land let the remaining oil soak onto the paper towel. Sprinkle some chaat masala over the pokara and serve hot.

Make sure to slice the onions approximately to 1/8th inch. With more thickness they will take too long time. If it is too thin then they will burn quickly.

Pakodas don’t do well with storing so fry them and serve them immediately.

Nutrition

Thus, I hope this blog was helpful in exploring amazing food stories. Also if you are looking for any such inspiring stories about food then do let me know in the comment section.