I made these during that thing that rhymes with “schmandemic.” During a time when, for the most part, if you wanted your takeout foods, you had to learn to make them yourself. My first choice for an appetizer at any Indian restaurant is a plate full of freshly made onion or vegetable pakoras. Honestly, I go through pakoras like it’s the main course. They definitely give off that “you can’t eat just one” vibe.
My first choice for an appetizer at any Indian restaurant is a plate full of freshly made onion or vegetable pakoras. (Depending on the spices used and flavors incorporated, you may find that these are often referred to as onion bhaji. There are some regional differences that distinguish the pakora from the bhaji, but mainly you just need to know that you can’t go wrong with either.). I could go through a plate full of onion pakoras like it’s the main course. They give that “you can’t eat just one” vibe every single time.
Pakoras are spicy, fritter-like clusters of onions and spices that are often served as a street food in India and other South Asian countries. The onions are thinly sliced, coated in spices and chickpea flour-based batter, and then fried.
The Ingredients
- Lots of Onions. I typically use a mixture of red and yellow, but honestly whatever onions I have and need to use up. Remember to salt the onions and let them sit for at least 15 to 20 minutes before tossing in the flour and spice mixture.
- Chickpea Flour. Otherwise known as gram flour or garbanzo bean flour. Any brand works here, and I find it’s pretty commonly found in the gluten-free baking section of supermarkets.
- Spice Mixture. My spice mixture is a blend of cumin, ginger, coriander, and turmeric, which will make for aromatic pakoras, but not spicy. If you want to spice yours up a bit, add some shakes of dried red pepper or chili powder. Alternatively, you can use your own favorite spice blend like gram masala as a substitute for the spice blend here.
- Fresh Mint. I find that the mint gives the pakoras a freshness. The mint is not overpowering at all, but it’s very complimentary when paired with the dried spices. You don’t need a lot of mint, just a small handful of leaves.
The Technique
There are a few key techniques to getting pakoras just the way you want them. The first is salting the onions to remove excess water and then patting them with a paper towel to get them as dry as possible before frying. This makes for a crispier pakora. Allow them to sit in the salt for about 10-20 minutes before patting them dry, but do not let the sliced onions sit salted for too long or they will lose their crisp. Another key: pay attention to is the size of the sliced onions. Too thin or too thick slices will make forming the clusters a bit difficult. You certainly can achieve a thin slice perfect for pakoras with just a chef’s or utility knife.
What about my air fryer?
Okay so shameless confession: I do not own an air fryer. I don’t know how I missed that wave but I guess I just found that my oven, especially a convection oven, works just as well. But more power to you if you want to give these a shot in the air fryer. Honestly, I think it’s a great idea and they’ll probably urn out great. These pakoras are vegan so there’s no ingredient that needs to be “cooked.” Just make sure they get as crispy as you would like.
Onion Pakoras
Onion Pakoras are a popular Indian and South Asian fritter made from thinly sliced onions, chickpea flour, a blend of aromatic spices, and fresh mint. They are the epitome of a crispy, savory appetizer and they just happen to be gluten-free and vegan. If I ever had to bring my favorite takeout food to a potluck, this would be the one.
Ingredients
- 2 large yellow or red onions, thinly sliced
- ½ teaspoon kosher salt
- 1 cup chickpea flour (gram flour)
- 1 tablespoon cornstarch
- 1 teaspoon cumin
- ½ teaspoon ginger, freshly grated
- ¼ teaspoon ground coriander
- ¼ teaspoon turmeric
- 5 mint leaves, finely chopped
- 2-3 tablespoons water
- Vegetable, canola, or peanut oil for frying
Instructions
- In a medium/large mixing bowl, toss onions and salt together and set aside. After about 20 minutes, pat the onions with a dry paper towel to soak up excess water.
- In a Dutch oven, heat about 2-inches of oil over medium heat. Add chickpea flour, cornstarch, cumin, ginger, coriander, turmeric, and mint leaves. Toss until the onions are coated. Slowly drizzle in water one tablespoon at a time until the onions have a gummy-like texture. Working in batches of about 3-4, form onion mixture into spoonful-sized clusters and drop them into the hot oil.
- The pakoras should be ¾ covered with oil. Cook for 2-3 minutes flipping halfway through until the pakoras turn golden-brown. The pakoras should brown steadily — if they are darkening too fast (like in a matter of seconds), lower the heat. Use a slotted spoon to transfer the pakoras to a wire baking rack to cool and drain excess oil. Serve with a tamarind chutney.
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