Turn fresh spinach into a crunchy treat with this simple Palak Pakoda recipe. Light, crispy, and full of flavor, it’s perfect for chai time.
Give your snack time a tasty twist with these crispy Veggie Nuggets! Made with mixed vegetables and simple spices, they’re perfect for both kids and
Want a quick and tasty veggie curry? This easy capsicum recipe is packed with flavor and pairs well with both rice and roti. Try it
Bored with the same old aloo chaat? Try this crispy lotus stem chaat that’s full of flavor and texture. Here’s an easy recipe to make
Give your classic burger a desi twist with this hearty Rajma patty! Packed with protein, Indian spices, and crispy goodness, it’s a wholesome bite that
A bowlful of comfort, where creamy chickpeas meet slow-simmered tomatoes and spices. Simple, soulful, satisfying. Here’s an easy recipe for you to check out and
Elevate your evening chitchat sessions with your family by serving a plate full of
crispy, piping-hot Onion Pakodas. Here’s an easy recipe that will help you prepare these
lip-smacking fritters quickly.
PREP TIME
5 minutes
COOK TIME
25 minutes
TOTAL TIME
30 minutes
Marinating the Onion slices:
– Slice the onions and chop the green chillis.
– Once done, put them together in a mixing bowl.
– Add the ground spices and mix everything very well.
– Once done, set the mixture aside for 15 to 20 minutes.
Making Pakoda Batter:
– Now, in a bowl, add chana besan
– Add the required amount of water to make a medium-thick batter.
– Stir the whole mixture very well with a spoon or your hands.
– Make sure there are no lumps of flour in the batter.
Making Onion Pakoda:
– Take a pan and heat some oil moderately.
– Once done, add spoonfuls of the batter.
– You can add less or more batter depending on the size of the pan.
– When the pakodas are cooked and become light golden, turn them over with a spoon
and continue frying.
– You will have to turn them a few times more in order to fry them evenly.
– Fry them until they look crisp and golden.
– Once done, use a spoon to pick them up and put them on a sheet of kitchen paper
towels in order to absorb the excess oil.
– Then, serve the Onion Pakoda with coriander chutney or tomato ketchup.
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