The perfect crispy hot snack on a rainy day with your favourite cup of chai!
The perfect crispy hot snack, Pyaaz ke pakode on a rainy day with your favourite cup of chai! These crunchy onion fritters are packed with flavour and fried to perfection in Freedom Physically Refined Rice Bran Oil, known for its light taste and less oil absorption — making every bite deliciously crisp.
Ingredients
- 3 large onions, thinly sliced
- 3 tsp chickpea flour (besan)
- 1 tbsp rice flour
- A pinch of carom seeds
- 1–2 green chillies, finely chopped
- ½ tsp red chilli powder
- A pinch of baking soda
- A pinch of asafoetida (hing)
- 1 tsp chopped coriander leaves
- Water, as needed for batter
- Freedom Physically Refined Rice Bran Oil for deep frying
Method
- In a large mixing bowl, combine besan, rice flour, red chilli powder, carom seeds, asafoetida, baking soda, chopped green chillies, and coriander leaves. Mix well.
- Add the thinly sliced onions and toss until they are evenly coated with the flour mixture.
- Gradually sprinkle water little by little and mix gently to form a thick batter. The batter should lightly coat the onions without becoming runny.
- Beat the mixture for about 5 minutes to help create light and crispy pakodas.
- Heat Freedom Physically Refined Rice Bran Oil in a deep frying pan. Keep the flame high initially for 5 minutes, then reduce to medium heat for even frying.
- Using a spoon or your hands, drop small portions of the onion mixture carefully into the hot oil.
- Fry in batches without overcrowding the pan. Cook until the pakodas turn golden brown and beautifully crisp.
- Remove and place on paper towels to absorb excess oil.
- Sprinkle chaat masala over the hot pyaaz ke pakode and serve immediately with green chutney and a steaming cup of chai.
Note
For an alternative method, mix the sliced onions and spices first, then sprinkle the besan and rice flour over them. The onions naturally release moisture, helping bind the mixture together before frying.