Onion pakora is an Indian appetizer that you can easily prepare at home using an ingredient that's sure to be in your kitchen. The onion is the star of this delicious snack, ideal for serving as a tapa on a night when you want to stand out.
The spicy touch of spices, the golden color, and a delicious sauce that can accompany this delicacy are essential in this wonderful recipe. If you're looking for an original appetizer that's ready in minutes and will please everyone, take note of how to prepare onion pakora; the result is spectacular.
A good onion pakora recipe is an ideal option for a change of pace. This dish is a staple of Eastern cuisine, prepared primarily in two countries: India and Pakistan. Basically, its concept involves frying vegetables with a chickpea flour coating.
In fact, it's somewhat similar to techniques like breading. This version also applies to vegetables or even meats. In the case of the onion version, it's often known among Indians as Bhaji. This dish originates from the north of the country; the result is crispy, which is usually approved by the little ones in the household.
In practice, onions are a truly beneficial food for the human body. Each onion is composed of 89% water, and the remainder is mostly carbohydrates. It has no fat and its nutritional value is 8 calories per 100 grams.
But perhaps the best thing about this natural food is its healing properties. Onions have diuretic, anti-inflammatory, antioxidant, digestive, and antidiabetic properties, and are beneficial for the cardiovascular system. This ingredient is often used in cooking as a side dish, but in this dish, it will be the main course.
If you've tried pakoras in an Indian street, you'll surely want to try their texture and flavor at home. In Indian cuisine, vegetables are coated in chickpea flour to make this delicious appetizer.
Today we have prepared onion pakoras, but they can also be made with spinach, eggplant, potatoes, cauliflower. It's perfect with chutney, which you can drizzle over the final serving or, if you prefer, leave it in a separate bowl for each diner to dip their own bite.
Ingredients
- 4 onions
- 250 g chickpea flour
- 1 teaspoon of coriander
- 1 teaspoon of cumin (previously dry roasted)
- 1 teaspoon of turmeric
- ½ teaspoon chili pepper
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- Salt as needed
- Water as needed
Preparation
- Mix all the dry ingredients, add the water and then the coarsely chopped onions.
- Be sure to let the dough rest for half an hour (the texture will be more even and will hold together better).
- Deep-fry spoonfuls of batter in a deep fryer at 180°C; do not lower the temperature, otherwise the pakoras will not be golden brown enough.
Serve with tomato chutney.
