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.

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

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.

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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.