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Pakora
Onion fritters in chickpea batter
🌱 Beginner🥟 Snack & Street Food🌿 Vegan🕐 25 min
India's rainy-day snack. The onions aren't dipped into batter - they're worked together with the flour until they clump on their own, which is why pakora come out ragged and crisp on the outside instead of smoothly coated.
🌱 Beginner: Nothing here can go wrong. If you can boil pasta, you can cook this.
Prep10 min
Cook time15 min
Total25 min
Servesabout 20 pieces
Allergens: None of the 14 EU-declarable allergens, as this recipe is written.
Store-bought ingredients may carry traces — please check the packet.
Ingredients
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Method
0 of 5🎉 All done — enjoy!
- Knead the onions with the salt in a bowl by hand for 2 minutes. They release water - that becomes the liquid for the batter.
- Add all remaining ingredients and mix. Only add water, a tablespoon at a time, if it truly won't hold together. The batter should just barely cling, not flow.
- Heat the oil to 170–180°C. A drop of batter should rise and bubble after 2 seconds.
- Drop loose clumps into the oil using two spoons or your fingers. Not too many at once - the oil cools down and they'll soak up too much fat.
- Deep-fry for 3–4 minutes until golden brown, turning once. Drain on kitchen paper.
Tips
- Don't shape them, don't press them flat. The more ragged the clump, the crispier the result.
- The rice flour is the trick that keeps them crisp even ten minutes later.
- Deep-frying is the one "risky" part: stay at medium heat and nothing goes wrong.
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