BHARWA PYAZ KE PAKODE |Onion Fritters | ONION PAKODA


Bharwa Pyaz ke Pakode is a recipe with a twist in the regular pyaz ke pakode or the onion fritters which are made mostly with sliced onions. We prepare this recipe with whole small size onions by stuffing prepared spice mix into it, coated with chickpea batter and are then deep fried in batches till they get crisp golden brown. I have also prepared some green chilli pakodas in the same manner. These are really quick to make as no chopping is required.

Serving suggestions of Bharwa Pyaz ke Pakode

Onion Pakoda is one of the most popular and much loved snack, especially during monsoon and cold winters. They are very commonly prepared in every Indian home for an evening snack and is served with Ginger Tea. In our house, we mostly have them as a meal of assorted pakodas including cauliflower, potato, onion, green chilli and sometimes colocasia leaves depending upon their availability. My father loves to have moong dhuli dal on the side. I love to eat them with a slice of bread, mint coriander chutney and tomato ketchup. I will be sharing the other pakoda recipes very soon.

Bharwa Pyaz ke pakode can also be served sandwiched between pav just like the vada pav with green chutney and fried green chilli pakoda. This tastes equally good.

Other Snacks Recipes

Hara Bhara Kebab
Corn Kebab

pyaz ke pakode
BHARWA PYAZ KE PAKODE |Onion Fritters | ONION PAKODA

Ingredients

Small Onions 12-14
Oil for Frying

For Masala

Coriander Powder 1 tsp
Cumin Powder 1 tsp
Red Chilli Powder ½ tsp
Amchoor Powder 1 tsp
Salt 1 tsp

For Batter

Besan / Chickpea Flour 1 cup
Red Chilli Powder ½ tsp
Ajwain (Carom Seeds) ½ tsp
Salt to taste

bharwa pyaz ke pakode
BHARWA PYAZ KE PAKODE |Onion Fritters | ONION PAKODA

Method

Firstly, in a mixing bowl, combine the coriander powder,  red chilli powder, cumin  powder, amchoor powder and salt. Set aside.

Consequently now make diagonal slits on the top surface of the onions, without cutting them completely. 

Next, stuff the prepared masala or the spice mix into the slits of the onions and keep aside.

Furthermore, prepare the batter for coating the onions.

In a bowl, mix chickpea flour or besan, red chili powder, ajwain or carom seeds and salt, add little water at a time in the flour and beat it with a whisk for a minute or until it become a smooth batter. Batter should be thick consistency.

Heat oil in a kadai / wok and keep the heat to high then turn it to medium high, so that oil heats up quickly.

After that take 1 stuffed onion at a time and dip in the gram flour batter, making sure the onion is well coated with the batter and gently it them into hot oil. 

Furthermore, repeat the process for the remaining onions.

Now, fry on medium flame till the pakoda turns crispy and golden brown. Keep turning the pakodas occasionally so it gets golden brown and crispy on all sides.

Finally, drain over kitchen paper towel and serve onion pakodas with green chutney, tomato sauce and kadak chai.

bharwa pyaz ke pakode
BHARWA PYAZ KE PAKODE |Onion Fritters | ONION PAKODA

Recipe Notes

Firstly, to make the batter, add very little water to the besan at a time. The consistency of the batter should be thick so that it coats well to the onion.

Secondly, you can always adjust the red chilli powder for the masala as per your taste and liking.

Moreover, always use iron kadai or wok for frying purposes. Aluminum and non-stick utensils are very unhealthy. Avoid using them. If you want to know more about the ill effects of both aluminum and non-stick, please visit here.

Also, I have used mustard oil for frying. You may use any other oil like coconut or desi ghee /clarified oil. Again I would suggest to avoid using refined oils to the best you can because of health hazards.

In addition to this, you can also air fry these pakodas if you want to avoid fried food.

Above all, don’t forget to test the oil if it’s ready. For this, drop a little batter into the oil. For instance, if it rises immediately to the surface and sizzles, the temperature is correct and if it get brown quickly it means it is too hot. In that case turn the heat down. If it is sinks to the bottom, it means it is not hot enough, and therefore the pakoras will absorb too much oil and remain greasy. Adjust the heat accordingly.

 Also, do not over crowd the oil as it wont get crispy.

Are you making this recipe? I LOVE to see your creations, so snap a photo and tag truexplore on Instagram with the hashtag #truexplore and give me a shout out. You can follow me on Facebook Twitter Pinterest Instagram  subscribe on my Youtube channel for more such easy recipes.

BHARWA PYAZ KE PAKODE |Onion Fritters | ONION PAKODA

A pakoda with a twist, prepared with small size onions by stuffing spice mix into it, coated with chickpea batter and deep fried in batches till they get crispy. They are super quick to make and taste delicious when served with masala or ginger tea.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Appetizer, Side Dish, Snack
Cuisine: Indian
Keyword: APPETIZER, BHARWA PYAZ KE PAKODE, HEALTHY SNACK, INDIAN, ONION PAKODA, PYAZ KE PAKODE, RECIPE, SIDE DISH, STUFFED ONION FRITTERS
Servings: 4 people
Author: Simran Khorana

Ingredients

  • 12-14 Small Onions
  • Oil for Frying

FOR MASALA / SPICE MIX

  • 1 tsp Coriander Powder
  • 1 tsp Cumin Powder
  • ½ tsp Red Chilli Powder
  • 1 tsp Amchoor Powder
  • 1 tsp Salt

FOR BATTER

  • 1 cup Besan / Chickpea Flour
  • ½ tsp Red Chilli Powder
  • ½ tsp Ajwain / Carom Seeds
  • Salt to taste

Instructions

  • Firstly, in a mixing bowl, combine the coriander powder, red chilli powder,  cumin powder,  amchoor powder and salt. Set aside.
  • Consequently now make diagonal slits on the top surface of the onions, without cutting them completely. 
  • Next, stuff the prepared masala or the spice mix into the slits of the onions and keep aside.
  • Furthermore, prepare the batter for coating the onions.
  • In a bowl, mix chickpea flour or besan, red chili powder, ajwain or carom seeds and salt, add little water at a time in the flour and beat it with a whisk for a minute or until it become a smooth batter. Batter should be thick consistency.
  • Heat oil in a kadai / wok and keep the heat to high then turn it to medium high, so that oil heats up quickly.
  • After that take 1 stuffed onion at a time and dip in the gram flour batter, making sure the onion is well coated with the batter and gently it them into hot oil. 
  • Furthermore, repeat the process for the remaining onions.
  • Now, fry on medium flame till the pakoda turns crispy and golden brown. Keep turning the pakodas occasionally so it gets golden brown and crispy on all sides.
  • Finally, drain over kitchen paper towel and serve onion pakodas with green chutney, tomato sauce and kadak chai.

Video

Notes

  • Firstly, to make the batter, add very little water to the besan at a time. The consistency of the batter should be thick so that it coats well to the onion.
  • Secondly, you can always adjust the red chilli powder for the masala as per your taste and liking.
  • Moreover, always use iron kadai or wok for frying purposes. Aluminum and non-stick utensils are very unhealthy. Avoid using them.
  • Also, I have used mustard oil for frying. You may use any other oil like coconut or desi ghee /clarified oil. Again I would suggest to avoid using refined oils to the best you can because of health hazards.
  • In addition to this, you can also air fry these pakodas if you want to avoid fried food.
  • Above all, don’t forget to test the oil if it’s ready. For this, drop a little batter into the oil. For instance, if it rises immediately to the surface and sizzles, the temperature is correct and if it get brown quickly it means it is too hot. In that case turn the heat down. If it is sinks to the bottom, it means it is not hot enough, and therefore the pakoras will absorb too much oil and remain greasy. Adjust the heat accordingly.
  • Also, do not over crowd the oil as it wont get crispy.

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