Pyaaz ki pakodi is a popular Indian snack enjoyed during the rainy season. These crispy onion fritters are bursting with flavors and make for a delicious tea-time treat. Enjoy the pakodis with a cup of hot tea and savor the rainy days!
Ingredients:
- 2 large onions, thinly sliced
- 1 cup Archita Shudhi besan (gram flour) [click here to buy]
- 1 pinch of hing/heeng (Archita Shudhi Tez Hing recommended) [click here to buy]
- 2 tablespoons rice flour
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds, crushed
- 1/2 teaspoon red chili powder (adjust according to your spice preference)
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon baking soda
- Salt to taste
- Water, as needed
- Oil for deep frying
- Fresh coriander leaves, chopped (for garnish)
- Mint chutney or ketchup, for serving
How To Prepare Delicious Pyaaz ki Pakodi
- In a large mixing bowl, combine besan, rice flour, cumin seeds, crushed coriander seeds, red chili powder, turmeric powder, baking soda, and salt. Mix well.
- Add the sliced onions to the bowl and mix them with the dry ingredients, ensuring that the onion slices are well coated with the flour mixture.
- Gradually add water to the mixture, a little at a time, and mix well to form a thick batter. The consistency should be such that the batter coats the onion slices.
- Heat oil in a deep pan or kadhai for deep frying over medium heat.
- Once the oil is hot, carefully drop spoonfuls of the onion batter into the oil, making sure not to overcrowd the pan.
- Fry the pakodis until they turn golden brown and crispy. Flip them occasionally to ensure even frying. Remove them from the oil using a slotted spoon and drain on a paper towel to remove excess oil.
- Repeat the process with the remaining onion batter, frying the pakodis in batches.
- Garnish the pyaaz ki pakodi with freshly chopped coriander leaves.
Serve the hot and crispy pyaaz ki pakodi with mint chutney or ketchup as a delightful monsoon snack with Hot Tea!