Pakoda or pakora is a deep-fried street food snack made with gram flour, salt, and spices. The main ingredients often onion and vegetables. Onion pakoda is a famous and much-loved snack during the monsoon & cold winters. Pakoda is very commonly prepared in most Indian homes in the evening as a snack and served with Masala Tea.
Onion pakoda is also sold in street stalls, restaurants. South Indian tiffin is served with coconut chutney. In north Indian restaurants, some chat masala is sprinkled over the onion pakoda and is served along with green chutney. Pakoda is easy to prepare when you have sudden guests or friends at home and love to make them feel special. Pakora is a spiced fritter originating from the Indian subcontinent, sold by street vendors, and served in South Asia. They are also known: pakoda, pikora, bhajiya, pakodi, ponako, pakura, fakkura, phulauri and Bhaji.
The famous South Indian bhaji pakoda is a dish that is commonly served as an evening snack with a cup of Masala tea or coffee. A good onion bhaji has a crunchy outside but is soft on the inside. It is seasoned well but has natural sweetness from the cooked onion. Usually, the only problem with onion bhajis is that you want more of them. When cooking, there can be many problems such as too much or not enough seasoning. As onion bhajis are deep-fried, they can be very oily if you do not dry them with kitchen paper after cooking. In England, it is a popular dish to order from an Indian takeaway. I order mine with saag aloo, pilau rice, naan bread, mixed starter of sheek kebab, tandoori chicken and curry. Kundan Lal invented onion bhaji in Peshwar in the 1930s.
- Onion (1 large)
- Besan gram flour 2 tbsp)
- ground cumin (1/2 tsp)
- turmeric (1/2 tsp)
- garam masala (1/2 tsp)
- Corn oil for deep frying
- Mix the spices with the flour in a bowl then add a little water until the mixture resembles glue.
- Slice onions and then add them to the bowl with a little salt.
- heat the oil to a medium heat and once it is hot enough add a tablespoon of mixture at a time until there is no more space and cook the onion bhajis for 15 minutes or until golden brown.
- After they are cooked remove them using a slotted spoon and place on kitchen paper to drain the oil. You can serve them immediately or if you choose to let them cool you can reheat them later on by putting them in hot oil for a few minutes.
Finally serve them with your curry and rice or have them with a salad and chutney.