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You are here: Home / Appetizer and Snacks / Vengaya Pakoda Onion Pakora Recipe

Vengaya Pakoda Onion Pakora Recipe

March 4, 2012 By Sangeetha Priya 1 Comment

Vengaya Pakoda Onion Pakora Recipe

Vengaya Pakoda Onion Pakora is a crispy sliced onion fritters that has spicy masala coat and then deep fried. This fritters are a perfect tea time snack or party potluck appetizer than can be done quickly compared to other vada and bhajis.

Ingredients for Vengaya Pakoda Onion Pakora

Gram/Besan Flour- 1 cup
Rice Flour – Bit Less than 1/2 a cup
Onion – 2 Numbers (medium size)
Red chili Powder – 1tsp or more

Curry Leaves – 10 Leaves (Optional)
Optional Fennel Seeds – 1tsp
Optional Hing/Asafoetida – A Pinch
Salt, Oil & Water – As Required
Optional pinch of baking soda

Updated the recipe with new pictures
How to make Vengaya Pakoda Onion Pakora

  • Slice onions lengthwise and to very thin slices.
  • In a wide pan add oil to deep fry the pakoras.
  • Coat the mixing bowl with oil (so it prevents the batter sticking).
  • Mix all the above ingredients in the oil coated bowl and add a tbsp of hot oil mix well before adding water.
  • Sprinkle very little water and mix well to form a dry mixture, make sure not to add more water.
  • In case if you added more water try to adjust the pakora mixture with Besan:Rice flour 2:1 ratio and some sliced onions.
  • If mixture sticks in your hand, grease your hand and fingers with oil.

  • Sprinkle the onion mixture in the hot oil, while dropping try to split as much you can.
  • Fry them in medium flame (Onions turn black color when cooked in high flame).
  • Fry till golden brown color, drain excess oil using paper towel and serve with hot tea/coffee.

Notes:
1. Baking soda is not necessary.
2. Fennel seeds gives nice flavor to the pakoras.

Print
Vengaya Pakoda Onion Pakora Recipe
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 
Servings: 4
Author: Sangeetha Priya
Ingredients
  • Gram/Besan Flour- 1 cup
  • Rice Flour - Bit Less than 1/2 a cup
  • Onion - 2 Numbers medium size
  • Red chili Powder - 1tsp or more
  • Curry Leaves - 10 Leaves Optional
  • Optional Fennel Seeds - 1tsp
  • Optional Hing/Asofoetida - A Pinch
  • Salt Oil & Water - As Required
  • Optional pinch of baking soda
Instructions
  1. Slice onions lengthwise and to very thin slices.
  2. In a wide pan add oil to deep fry the pakoras.
  3. Coat the mixing bowl with oil (so it prevents the batter sticking).
  4. Mix all the above ingredients in the oil coated bowl and add a tbsp of hot oil mix well before adding water.
  5. Sprinkle very little water and mix well to form a dry mixture, make sure not to add more water.
  6. In case if you added more water try to adjust the pakora mixture with Besan:Rice flour 2:1 ratio and some sliced onions.
  7. If mixture sticks in your hand, grease your hand and fingers with oil.
  8. Sprinkle the onion mixture in the hot oil, while dropping try to split as much you can.
  9. Fry them in medium flame (Onions turn black color when cooked in high flame).
  10. Fry till golden brown color, drain excess oil using paper towel and serve with hot tea/coffee.
Recipe Notes

1. Baking soda is not necessary. 2. Fennel seeds gives nice flavor to the pakoras.

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Filed Under: Appetizer and Snacks, Appetizers, Starters Party Appetizers, Tea Time Snacks Tagged With: Appetizer and Snacks, crispy garam garam onion pakora, crispy onion fritters using besan chick pea flour and rice flour, Crispy onion pakoda, crispy red onion fritters, easy and quick tea time snack recipe, Haram Haram pakode, How to make crispy onion pakora, How to make onion pakoda, indian pakora with onion, Indian Recipes, Kids n Infant Corner, Moru moru pakoda, Nitha Kitchen, Onion pakodi, pakodi, Pakodi and chai, perfect tea time snack recipe, red onion pakoda, Thool pakoda, Uthiri pakoda, Vengaya Pakoda Onion Pakora, vengaya pakoda recipe, vengaya pakoda seimurai kurippu, Vengaya pakoda seivathu eppadi

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