Onion Pakora

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

The "Sweat" Step: Place your sliced onions in a large bowl and add the salt. Toss them well and let them sit for about 5–8 minutes. They will release their moisture—do not drain this liquid. This moisture is what will bind your batter without needing to add extra water.

Step 2

2. Mix the Drys: Add the gram flour, rice flour, turmeric, ajwain, green chilli, and fresh coriander to the onions.

Step 3

3. Combine: Mix everything together with your hands. Squeeze the onions firmly as you mix. The flour will coat the onions and create a thick, sticky paste. If it feels too dry, add just one tiny teaspoon of water at a time—but be careful, if it’s too wet, the pakoras won't be crispy.

Step 4

4. Heat the Oil: Get a heavy-bottomed pan or wok and fill it with enough oil to deep fry. Heat it to medium-high. You can test if it's ready by dropping a tiny bit of batter in; if it sizzles and floats to the top immediately, it's good to go.

Step 5

5. Fry: Take small, loose handfuls of the mixture (don't pack them into tight balls) and gently drop them into the hot oil. Don't crowd the pan.

Step 6

6. The Finish: Fry for 3–4 minutes, turning them occasionally, until they are deep golden brown and crispy. Drain them on a paper towel to soak up any excess oil