Onion Fritters (Crispy South Indian Style)
Crisp and crunchy South Indian style onion fritters made with onions, gram flour, rice flour, herbs and spices.
Servings: 2 to 3
Ingredients
- 2 medium onions, thinly sliced or ½ cup tightly packed thinly sliced onions or 100 grams onions
- ½ cup besan (gram flour) or 56 grams besan
- ¼ cup rice flour or 30 grams rice flour
- 2 tablespoon chopped coriander leaves
- 1 teaspoon chopped curry leaves or 7 to 8 chopped curry leaves
- ½ teaspoon fennel seeds
- 1 pinch turmeric powder
- ¼ teaspoon red chili powder
- 1 or 2 green chilies, chopped
- 5 tablespoon water or add as required
- salt as per taste
- oil for frying (can use peanut oil or sunflower oil)
Instructions
Making Onion Pakoda Batter
- Take 1/2 cup besan and 1/4 cup rice flour in a mixing bowl.
- Add onions, spices, herbs and salt, except oil.
- Then sprinkle 3 tablespoon water all over.
- Mix well. Cover and keep aside for 15 to 20 minutes.
- The onions will release their juices and the batter will become more moist. Then add 1 to 2 tablespoon more water and mix well again. I added 2 tablespoons water.
- I usually keep the batter more moist than what is the norm for this recipe. As I feel some moisture helps in making these fritters not too dense. The batter has to be of a thick dropping consistency.
Frying Onion Pakoda
- Heat oil for deep frying in a kadai or pan. When the oil becomes medium hot, drop spoonfuls of batter in the kadai.
- Flip each onion fritter when they become pale golden.
- Continue to fry till the onion fritters are golden and crisp, turning over them as required.
- Once they are fried to perfection, then remove them with a slotted spoon.
- Keep fritters on kitchen paper towels so that extra oil is absorbed. Fry in batches this way.
- Serve these crisp onion fritters hot with tomato chutney, coconut chutney, mint chutney or tomato ketchup.