Onion Pakora Recipe | How to Make Onion Pakora Recipe

Complete information about Onion Pakora Recipe | Learn to make Onion Pakora Recipe at Home | Indian Pakora Recipes

Crispy Onion Bhaji is a favorite Indian snack during monsoon or winter days. Make the best onion bhaji using my easy recipe. Crispy Onion Bhaji is a very popular North Indian snack served as a tea time snack, especially during monsoons. Crispy on the outside and soft on the inside, these onion bhajis are a great favorite in Indian households. (Onion Pakora Recipe)

You will see many street carts and roadside tea stalls selling hot onion bhaji, spicy masala tea and green chutney. Kanda Bhaji is also suitable for tea parties, get-together snacks.

Benefits of eating onion:

There are many benefits of eating onion. These foods are mainly rich in protein, vitamin C, vitamin B-6, folic acid, potassium, magnesium, calcium, iron and iodine.

Iron is an important key component in eating this onion, which increases hemoglobin levels in the blood and improves symptoms of delay, weakness and neuromuscular spasticity. So since Amla is back, it is causing increased mobility issues and additional muscle related problems.

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Which onion is healthy?

Red and yellow onions contain more antioxidants than other varieties. In fact, yellow onions may contain about 11 times more antioxidants than white onions (25). Cooking can significantly reduce the levels of some antioxidants.

How to use onion for eye problems?

The selenium present in onions supports vitamin E in the eyes (which protects the eye cells). Onion extract may also help prevent the development of corneal haze, and onion juice can also be used as eye drops.

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How to stop eye irritation after cutting onions?

Cool the onions before cutting them.

Onion’s irritating compounds are easily carried by hot air. To prevent these compounds from reaching your eyes, place chopped onions in the refrigerator or freezer for a few minutes before slicing.

Time to make Crispy Onion Pakora:

Crispy Onion Bhaji ingredients take 15 minutes to prepare. Once ready, this recipe takes 20 minutes to make, with a total cooking time of 35 minutes. When prepared with the method given below, this dish is sufficient for 3-4 members.

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Onion Pakora Recipe | How to Make Onion Pakora Recipe

Material:

• 2 cups finely chopped red onion
• 1 tsp salt (as per taste)
• 1 teaspoon Kashmiri red chilli
• 2 teaspoons finely chopped ginger
• 2 tbsp finely chopped coriander (fresh coriander)
• 2 tbsp finely chopped green chillies
• ¼ teaspoon asafoetida
• 1 cup gram flour
• 2 tbsp rice flour
• 2 tbsp oil (3-4 cups oil for frying pakoras)
• ⅛ tsp turmeric powder
• 1 teaspoon chaat masala powder

How to make Onion Pakodas:

• Place thinly sliced ​​onions in a large mixing bowl, add salt, Kashmiri red chilli, ginger, coriander, green chilli and asafoetida.
• Mix the ingredients well with your fingers until they all come together.
• – Keep the prepared mixture aside for 10 minutes.
• Note- At this time the onion will release some water. This is an important step in making crispy bhaji.
• – Now add gram flour, rice flour and oil in the bowl and mix well.
• If required add turmeric powder and 1-2 tbsp water and mix well and make thick pakodas.
• Note- Consistency of batter is very important to make crispy pakodas. Add enough water to bring the ingredients together. If the dough is thin then the pakodas will not become crunchy. Onion releases water, so water should be used when necessary.
• – Heat oil for frying in a pan on medium-high flame.
• When the oil becomes hot, reduce the flame to medium.
• Drop small pakodas in hot oil with your fingers and fry until they become golden brown and crisp. While frying the pakodas, turn them several times so that they turn brown.
• Note- Do not put too much pressure on the pan while frying pakodas. I fried this amount of batter in 3 batches. If the pan is too full, the temperature of the oil will drop and the pakodas will not become crunchy.
• Drain on a plate lined with paper towel. Sprinkle chaat masala on top and serve.

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Some special tips:

• Adjust green chillies as per your preference.
• Cut the onion very thinly. If the slices are thick, they will absorb more oil which will make the vegetables oily.
• Do not fry onion bhaji on low flame. They will absorb excess oil and become moist.
• Do not fry on high flame. They will brown on the outside and remain raw on the inside.
• Always use good quality fresh gram flour. Taste the flour before making pakodas, if it is too old the flour may become bitter.

What is Onion Bhaji served with?

Serve this crispy and delicious deep fried onion bhaji with your favorite chutney for tea time snack. My favorites are tomato ketchup, coriander mint chutney and sweet tamarind chutney. You can also serve it with bread or pav. In Maharashtra this onion is sold under the name of Bhaji and Pav. In restaurants in South India, these crispy onion bhajis are served with coconut chutney.

Don’t forget to serve hot ginger tea, masala tea or filter coffee with these pakodas.

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