Onion Pakoda I Onion Bhaji

INGREDIENTS

• 3 onions finely sliced
• 1 potato cut into thin slivers (optional)
• 1 cup chickpea flour or besan
• ¼ cup Rice flour
• 1 tsp. ajwain or carrom seeds or use dried thyme
• 1 tbsp. ginger garlic finely chopped
• 1 tsp. cayenne or red chilli powder
• ½ tsp. turmeric powder
• ½ tsp. garam masala powder
• salt to taste
• 1 tbsp. finely chopped cilantro or coriander leaves
• 2 tsp. Oil for Air frying or as needed for deep frying

INSTRUCTIONS 

1. Add chickpea flour, rice flour and all the spices together and mix well.
2. Now add them to finely sliced onion along with coriander leaves.
3. Leave aside for 10 minutes. The mixture will become moist.
4. Now add water little by little so that the gram flour mix coats the onion. Do not make the batter runny or it will not turn crisp.

For Air Frying

1. Pre heat Air fryer to 160 C or 320 F for 6 minutes. Brush the basket with oil and make small pakoda dumplings in one layer on the basket or perforated tray.
2. Air fry for 8-10 minutes at 360 F for larger pakodas (9 in one batch) . For smaller ones like 13-14 in a batch, air fry for 8-10 minutes at 160 C or 320 F. Brush with oil midway. No need to flip.
3. Optional Now Air fry at 200 C or 390 F for 2-4 minutes more if you haven’t got the brown colour yet.
4. That’s it. Take out and serve your crispy tasty onion pakoda made in Air fryer hot with chutney or ketchup.

For Deep Frying

1. Heat oil and using a spoon or your hands, put small portions of mixture into medium hot oil. Fry till golden brown and cooked inside.
2. Drain onto kitchen towel using a slotted spoon and serve hot with green chutney and ketchup. Enjoy onion pakora with hot cup of tea.