Crispy Onion Pakodas

 

Crispy Onion Pakodas: A Perfect Monsoon Treat #OnionPakodas

The monsoon season brings with it a cozy charm, often keeping us indoors. But fear not, for this is the perfect time to indulge in a steaming cup of masala chai alongside some crispy, golden onion pakodas!

These delectable fritters are a symphony of flavors and textures. Made with a light gram flour (besan) batter generously filled with thinly sliced onions and a touch of spice, onion pakodas are not just deeply satisfying but also surprisingly easy to prepare.

Why you’ll Love This Recipe:

• Simple Ingredients: Onion pakodas require just a handful of pantry staples, making them a great option for a quick and delicious snack.
• Flavorful & Crunchy: The combination of crispy batter and perfectly cooked onions creates a delightful textural contrast, while the subtle blend of spices adds a touch of warmth.
• Versatile: Onion pakodas can be enjoyed on their own or served with a variety of chutneys, like coriander chutney or mint chutney, for an extra flavor dimension.

Beyond the Basics:

While this recipe offers a classic take on onion pakodas, there's room for exploration! Here are some regional variations:

• Maharashtra: Known as Kanda Bhaji or Kekda Bhaji (crab fritters) due to their shape.
• North India: Sprinkled with chaat masala and served with coriander or mint chutney.
• South India: Made with rice flour or cornstarch for added crispness, and served with coconut chutney. Baking soda can also be added for a lighter texture.

Tips for Success:

• Slice the onions thinly and evenly for consistent cooking.
• Don't over mix the batter; a slightly lumpy consistency is ideal for a light and airy texture.
• Maintain the oil temperature for even frying. Avoid overcrowding the pan as this can lower the temperature and lead to soggy pakodas.

So, the next time the monsoon rains keep you indoors, whip up a batch of these irresistible onion pakodas and create a cozy haven of deliciousness!

Serving Suggestion:

Enjoy your hot onion pakodas with a steaming cup of masala chai for a truly satisfying monsoon experience with red and green chutney.

Local Touch (Optional):

As mentioned, Ranchi offers a unique touch by serving these pakodas wrapped in Saal leaves, adding another layer of flavor and aroma.

Recipe by—Shail Kumari,

Text and Photo by- Ashok Karan,

Ashokkaran.blogspot.com