Irresistibly Crunchy Spring Onion Pakoda Recipe
Spring onion pakodas are just wonderful regarding flavor and texture. This Indian subcontinent-based crispy fritter bursts with irresistible earthy flavors of spring onions and the aroma of spices alongside golden brown crunch. So, let’s dive into our favorite snack so we can understand what makes it popular.
Essence of Spring Onions Spring onions, with the flavor of being mild yet distinctive, are the heart and soul of Spring Onion Pakodas. All these thin, green leaves contribute a crispy freshness along with a hint of sweetness to each bite. Together, their vibrancy helps raise the whole presentation of the pakodas, besides infusing them with a fresh essence of spring.
But no pakoda is ever complete without a smooth-balanced batter made of chickpea flour, spices, and water. Under this balanced batter lies the besan or chickpea flour, which forms the base of the whole pakoda. It coats the tender spring onions in a crispy outer layer. The batter is flavored with a pinch of carom seeds, cumin seeds, red chili powder, and turmeric powder, which causes there to be layers of flavors behind every single bite from that blissful griddle.
A Frying Art: Finally, the culinary magic happens as oil is heated. The droplets of the batter-coated spring onions fall gently into the hot oil, sizzling their way to turning into golden orbs of deliciousness. Under watchful eyes and a skilled hand, the pakodas are fried to perfection with crispiness on the outside and tender within.
Here are a few finger-licking recipes:
How to make Spring Onion Pakoda Recipe:
1. In a mixing bowl put sliced spring onions, sliced onions, coriander seeds and cumin seeds.
2. Add minced curry leaves, salt, turmeric powder and red chili powder.
3. Put ginger garlic paste, coriander leaves, 1 bowl besan flour and rice flour. Mix.
4. Add next ½ bowl of besan flour and mix well. Add very little water to get thick batter.
5. Heat oil in a pan and once oil is ready to deep fry, put batter in small portions.
6. Deep fry on low to medium flame and flip to other side till they turn golden brown colour.
7. Remove from oil, drain excess oil and transfer spring onion pakoda recipe to a serving plate and serve hot.
Watch Spring Onion Pakoda Recipe video on YouTube.
Tips to make Spring Onion Pakoda Recipe:
Prepping the Spring Onions:
White and green use: Don’t let the white bits go to waste! They do add this lovely sweetness and sweetness of depth to the pakoras.
Finely chop: Thin slices of spring onions will cook quickly and well, and also help in even crisping throughout the pakora.
Extract the water: When you chop the spring onions and add salt, let it rest for 10 minutes. This excess moisture gets extracted that way. That’s why sogginess doesn’t creep into the batter.
The Batter:
It is the main: Besan or gram flour is the key component of the batter. It acts as a binder and gives a marvelous flavor of chickpea.
Rice flour provides crispiness: Sometimes, a little quantity of rice flour added to the gram flour batter helps it get a lighter and crisper texture.
The right consistency: It has to be thick and slightly sticky. It should look and coat the spring onions well without dripping off. Add water very sparingly, a tablespoon at a time.
Flavor Boosters: Don’t shy away from the spices! Chili powder, turmeric, chopped green chilies, and that hint of garam masala add up very famously to give the dish a delightful depth of flavor.
Frying and Serving:
Hot oil is an absolute essential: The oil is to be medium-hot, that is, about 350°F to properly cook and give a crispy crust on the two sides.
Over-fry but don’t over fry. Fry pakoras in small batches so not to bring down the temperature of oil much and makes the fritters greasy.
Golden Perfection: Fry the pakoras till they turn golden brown and crunchier on both sides.
Drain on paper towels: This helps to remove excess oil and reduces the pakora’s grease content.
Serve immediately: It’s best devoured hot, with your favorite chutney or dipping sauce.
Spring onion pakoda recipe
Spring onion pakoda are the perfect way to enjoy the mild oniony flavor of spring onions with a satisfyingly crispy fritter crust.
Ingredients
- Spring Onions – 1 bowl
- Onion slices – 1 cup
- Coriander seeds – 1 tbsp.
- Cumin seeds – 1 tbsp.
- Minced curry leaves – 1 tbsp.
- Salt – 1 tbsp.
- Turmeric powder – ¼ tbsp.
- Red chili powder – 1 tbsp.
- Ginger garlic paste – 1 tbsp.
- Coriander leaves – 2 tbsp.
- Besan flour/ chickpea flour – 1 ½ bowl
- Rice flour – 3 tbsp.
- Oil – to deep fry
Instructions
- Combine the coriander and cumin seeds with the sliced onions and spring onions in a mixing dish.
- Add the red chili powder, turmeric powder, and minced curry leaves.
- Now add the rice flour, besan flour, ginger-garlic paste, and coriander leaves to a bowl. Blend.
- Stir in the remaining ½ bowl of besan flour thoroughly. To get a thick batter, add very little water.
- When the oil is hot enough for deep frying, add the batter in small amounts to the pan.
- Deep fry over low to medium heat for 6 minutes, then turn and fry the other side until golden brown.
- Take out of the oil, pour off any extra, then move the recipe for spring onion pakoda to a serving platter and serve hot.
Recipe Video
FAQ on Spring Onion Pakoda:
Q1: What are spring onion pakodas?
A1: The spring onion pakoda recipe is one of the crispy and mild spiced Indian tea-time evening snacks. Because of its popularity and taste people love to eat evening time. This made most Indian street vendors make this snack as one of their menus.
Q2: Ingredients?
A2: You will need the following ingredients:
Spring onions
Chickpea flour besan
Rice flour Optional, for extra crunch
Spices- Such as cumin, turmeric, red chili powder, and salt
Water
For frying oil.
Q3: How to make spring onion pakodas?
A3: Although we have an elaborate explanation in the above section, in short, we need to add spring onions with besan flour, and spices, add little water to form a thick batter. Drop spoonfuls into hot oil and fry till the pakodas are golden brown in color.
Q4: Are they spicy?
A4: No they are not that spicy, if you like to have spicy one then increase the quantity of red chilli powder or add minced green chillies.
Q5: Can I bake instead of fry?
A5: Sure! You can bake them if you are health concious! all you need to do is Just shape the batter over the baking sheet and bake until crispy, though they might not be as crisp.
Q6: What do I serve with pakodas?
A6: They’re great with mint chutney, tamarind sauce, or even ketchup!
Q7: How to store leftover pakodas?
A7: Store them in an airtight in the fridge. Reheat in oven or air fryer to retain the crunch.
Q8: Are they gluten-free?
A8: Absolutely, the pakodas made with chickpea flour are gluten-free!
Q9: How long does it take to prepare?
A9: It would take around 20-30 minutes to prepare and fry them.
Q10: Can I add some other vegetables too?
A10: Absolutely! You can add your favorite veggies like potatoes, spinach, cauliflower but the main flavour might get altered.
