Cooking Lucid
Onion Pakoras
Crispy gram flour fritters loaded with thinly sliced onions and spices. Rainy-day perfection with masala chai — hot, crunchy, and impossible to eat just one.
Prep 15 min
Cook 20 min
Total 35 min
Serves 4
Ingredients
Step 1 — Batter
- 2 large onions (thinly sliced)
- 1 cup besan (gram flour)
- 2 tbsp rice flour
- 1 tsp ajwain
- 1 tsp red chili powder
- ½ tsp turmeric
- 1 tsp salt
- ¼ cup water (approx.)
- 2 green chilies (minced)
- 2 tbsp cilantro (chopped)
Step 2 — Fry
- Vegetable oil (for deep frying)
Step 3 — Serve
- Mint chutney
- Tamarind chutney
- Masala chai
Instructions
- 1
Make batter
Combine sliced onions with besan, rice flour, ajwain, chili powder, turmeric, salt, green chilies, and cilantro. Add water gradually, mixing until onions are coated in a thick, clinging batter.
- 2
Fry until crisp
Heat oil to 350°F. Drop spoonfuls of batter into oil and fry 3–4 minutes, turning once, until deep golden and crisp. Drain on paper towels.
- 3
Serve
Serve immediately while hot and crunchy with mint and tamarind chutneys and masala chai.
Nutrition per serving: 220 cal · 6g protein · 24g carbs · 12g fat · 3g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
