Pyaz Pakora (Crispy Onion Fritters)
Local name: प्याज़ के पकौड़े
In short: Crunchy fritters of sliced onion bound with spiced gram flour and fried until deep golden. The classic rainy-day snack with green chutney and chai. It takes about 35 min in total and makes 4 servings.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 280 kcal
Pyaz pakora are crunchy fritters of sliced onion bound with spiced gram flour, fried until deep golden. They are the snack people reach for when it rains, served in a paper cone with green chutney and hot chai. The trick is to let salt draw the water out of the onions first, so you barely need to add any liquid to the batter. That keeps the fritters light and crisp instead of heavy.
Instructions
- Toss the onions with the salt in a large bowl and leave for 10 minutes, until they release their liquid.
- Add the gram flour, rice flour, green chilies, coriander, ajwain, chili powder and turmeric and mix well. Add water 1 tbsp at a time only if needed, until the batter just clings to the onions. It should be thick, not runny.
- Heat the oil in a deep pan to 175°C (350°F). A drop of batter should rise to the surface within 3 seconds.
- Drop loose, tablespoon-sized clusters of the onion mixture into the oil, 6 to 8 at a time. Fry for 4 to 5 minutes, turning, until deep golden and crisp.
- Lift out onto a rack, sprinkle with chaat masala and serve at once with green chutney and hot chai.
Tips
- Do not add water at the start. Salted onions release plenty of liquid, and a wet batter gives limp pakora. Stir in a tablespoon of hot oil from the pan for extra crunch.
- For a lighter version, bake the clusters on an oiled tray at 220°C (425°F) for 20 minutes, or air-fry at 190°C (375°F) for 12 minutes, turning once.
Questions and answers
Why are my pakoras soggy?
The batter may be too wet, the oil too cool, or the pan overcrowded. Keep the batter thick, the oil at 175°C (350°F) and fry in small batches.
Can I make pakoras ahead of time?
Fry them up to 2 hours ahead and re-crisp them in a 200°C (400°F) oven for 5 minutes. They are best eaten fresh.
What do you serve with onion pakora?
Green chutney, tamarind chutney and a cup of hot masala chai are the traditional partners, especially in the monsoon.
How long does it take to make Pyaz Pakora (Crispy Onion Fritters)?
About 35 min in total: 15 min of preparation and 20 min of cooking.
How many calories are in Pyaz Pakora (Crispy Onion Fritters)?
About 280 kcal per serving, with 8 g of protein, 30 g of carbohydrates and 14 g of fat. These values are estimates.
Nutrition per serving
| Calories | 280 kcal |
|---|---|
| Protein | 8 g |
| Carbohydrates | 30 g |
| Fat | 14 g |
| Fiber | 6 g |
| Sugar | 7 g |
| Sodium | 650 mg |
Estimated values, calculated from the ingredients.
