Pyaz ke Pakode | Crispy Onion Pakora Recipe| Crispy Lachaydaar Pakora| Pyaz Ke Pakore| Kanda Bhajia

gram flour

🥗Healthier: chickpea flour

💰Cheaper: all-purpose flour

Chickpea flour is a healthier option with similar texture.

rice flour

🥗Healthier: almond flour

💰Cheaper: cornstarch

Cornstarch is a budget-friendly alternative for crispiness.

green chilies

🥗Healthier: jalapeños

💰Cheaper: bell peppers

Bell peppers provide flavor without the heat.

fresh cilantro

🥗Healthier: parsley

💰Cheaper: dried herbs

Dried herbs are a cost-effective substitute.

Slice onions thinly and place in a large mixing bowl.

Add salt to the onions and let them sit for 10 minutes to release moisture.

In a separate bowl, combine gram flour, rice flour, cumin seeds, coriander powder, turmeric powder, red chili powder, and baking soda.

Mix the dry ingredients well to ensure even distribution.

Add the released onion moisture back to the bowl and mix thoroughly.

Gradually add water until the batter reaches a thick consistency that coats the onions.

Fold in chopped fresh cilantro, green chilies, and lemon juice.

Heat oil in a deep frying pan over medium heat until hot.

Drop spoonfuls of the onion mixture into the hot oil, being careful not to overcrowd the pan.

Fry until golden brown and crispy, about 4-5 minutes, turning occasionally.

Remove pakoras with a slotted spoon and drain on paper towels.

Serve hot with chutney or ketchup.

Cooking Techniques

Spice Level:

Allergens