Fried, hot and crunchy is probably enough to make anyone happy, even someone who is vegan + non-gluten. Just be careful not to prepare that when you’re alone at home since you might end up eating too much and being completely full for the coming two days…
Onion Pakora (also known as Onion Bhaji) is an onion patty with chickpea flour and spices that is deep fried and served with various chutneys as an appetizer. In general, Pakoras are made of one or two main ingredients like onion, capsicum, eggplant, potato, spinach, paneer, cauliflower, chili etc. which is dipped in a chickpea flour and spices mixture and then deep fried.
The authentic and tastiest version of the Pakora is definitely the deep fried one, but there is a baked version which is both great and healthy.
I love to serve these pakoras with sweet and sour Tamarind chutney. In general I’m always looking for excuses to eat this amazing chutney – so if you didn’t try it yet I urge you to do so, the ingredients are somewhat hard to get but once you have them it takes up to 5 minutes max of prep time and you got yourselves one of the tastiest and most addicting thing you’ll ever make.
Prep time: 10 minutes
Cooking time: 7-10 minutes deep frying, 28-30 minutes baking
Ingredients (for 20-25 small pakoras)
- 2 large onions
- 1/2 cup chickpea flour
- 1/4 cup rice flour
- pinch of baking soda
- 1 tbs thinly grated ginger (about 3 cm ginger)
- 1/2 tsp red chili powder (optional)
- 1/2 tsp garam masala
- 1/2 tsp turmeric
- 1/3 tsp salt
Directions
Slice the onion as thinly as possible (I use a mandoline slicer). Add all the other ingredients. Mix well with your hands in a kneading motion. Add very little water gradually, for this amount I add up to 1/4 cup (usually less). The mixture should cover all the onion and be wet and sticky, so if it looks like it doesn’t cover onion add some water and if it is too runny add a tablespoon of chickpea flour.
If you chose to deep fry the pakoras heat oil in a pan/wok. There should be at least 6 cm of oil. Check the temperature of the oil by adding a small drop of the mixture to the oil, once it starts to rise and you see small bubbles around it the oil is ready. Make small balls of the mixture (no need for perfection here) and place them cautiously in the hot oil. Fry for 7 to 10 minutes or until the pakoras are golden. While the pakoras are cooking turn them over with a spoon so they’ll be evenly cooked. Do note that if the pakoras brown too fast (few minutes) then probably the oil is too hot and they won’t be cooked inside. Take out the ready pakoras to a dish with a paper towel. 
If you chose to bake the pakoras heat an oven to 180 degrees. Prepare a baking tray with a greased baking paper. Create patties out of the mixtures and place them in the tray. Bake 14 minutes, take out, turn over and bake for another 14 minutes. The pakoras should brown nicely and be well cooked inside – just taste one and bake for few more minutes if necessary.
Comments and suggestions
Variations. This recipe is really adjustable and can accept almost every spice. You can add few crushed curry leaves, 2 tbs chopped cilantro leaves, 1 tsp caraway seeds, pinch of asafoetida and/or 2 crushed garlic cloves.
In short
Thinly slice 2 large onions. Add 1/2 cup chickpea flour, 1/4 cup rice flour, pinc of baking soda, 1 tbs grated ginger, 1/2 tsp red chili powder, 1/2 tsp garam masala, 1/2 tsp turmeric, 1/3 tsp salt and mix with your hands in kneading motion. Add up to 1/4 cup of water and/or 1 tbs of chickpea flour if necessary.
If you chose deep frying heat oil in a pan/wok, create balls out of the mixture and fry for 7-10 minutes until golden. If you chose baking heat an oven to 180 degrees, prepare a baking tray with greased baking paper, make patties shape and bake for 14 minutes on each side. Serve with Tamarind chutney.
