Onion pakora! Monsoon is the best time to enjoy these crispy, crunchy onion fritters, simply spiced with turmeric and carom seeds. They are the quintessential Indian street food along with a cuppa of chai.
Onion Pakora Recipe – Khekda Bhaji or Kanda Bhaji Recipe
- 4 cups onions, sliced
- 1 -2 cups gram flour or besan
- 1 tsp turmeric, ground
- ¼ tsp cayenne pepper
- ½ tsp carom seeds or ajwain
- Salt to taste
- Oil for deep frying
- Slice the onions in long slivers lengthwise, keeping them about 2 mm thick.
- Place onions in a bowl and add salt.
- Set aside for 15-20 minutes. The salt will draw water from the onions in this time. Crush the onions with your hands so that most of the moisture is extracted.
- Add seasonings and the gram flour, half a cup at a time and continue mixing with one hand. The flour should coat the onion and bind with the moisture that the onion let out.
- Add flour until it coats the onions well. Add a few spoons of water if needed to bring it all together.
- Heat oil in a wok.
- Drop small pieces or chunks of the coated onions in the oil and fry on medium heat until golden.
- Serve hot with ketchup or fried green chilies, along with a cup of masala chai.
The sky has been overcast here for the last 5-6 weeks, and it drizzles almost every day. Unfortunately, I cannot make Onion Pakoras every day. So I’m doing the next best thing – putting them out there for everyone to enjoy :).
Try these simple Indian Pakoras and let me know how you liked them.