Crispy Onion Fritters That’ll Blow Your Snack Game Away
Golden and crispy onion fritters, perfect as a side dish or a snack. (Pakoras - Indian vegetable fritters)
Ingredients
- 2 large onions thinly sliced
- 1 cup gram flour besan
- 1/4 cup rice flour
- 1 teaspoon ginger-garlic paste
- 1/2 teaspoon red chili powder adjust to taste
- 1/4 teaspoon turmeric powder
- 1/4 teaspoon ajwain carom seeds
- 2 tablespoons chopped fresh coriander leaves
- Salt to taste
- Vegetable oil for deep frying
Instructions
- In a large bowl, separate the onion slices with your fingers.
- In another bowl, whisk together the gram flour, rice flour, ginger-garlic paste, red chili powder, turmeric powder, ajwain, and salt.
- Gradually add water to the dry ingredients, mixing well to form a thick, smooth batter. The batter should coat the back of a spoon.
- Add the sliced onions and chopped coriander leaves to the batter and mix gently until the onions are well coated.
- Heat vegetable oil in a deep pan or skillet over medium-high heat.
- Drop small spoonfuls of the onion batter into the hot oil. Fry in batches, ensuring not to overcrowd the pan.
- Fry until the fritters are golden brown and crispy on all sides. This should take about 3-4 minutes per batch.
- Remove the fritters with a slotted spoon and place them on a paper towel-lined plate to drain excess oil. Serve hot.
Notes
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- You can store leftovers in an airtight container and reheat in an air fryer for best results.
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- Make sure your batter isn't too runny; you want it to just cling to the onions.
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- Ajwain adds a lovely warmth and aids digestion—don’t skip it!
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- Use fresh oil for frying if you want that clean, crisp flavor.
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- The fritters taste best fresh, but you can keep them warm in the oven at 200°F.