Onion Pakoda
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Onion Pakoda, or 'Kanda Bhaji,' is an iconic, crispy, and profoundly aromatic Indian snack that is the soul of rainy afternoons. This recipe features thinly sliced onions mixed with gram flour, carom seeds, and green chillies, deep-fried to an irregular golden tangle. Known for its intensely crunchy texture and addictive savory flavor, it represents the heart of Indian comfort appetizers. Its taste is savory, mildly spicy, and deeply satisfying, offering a wonderful textural crunch in every mouthful. This snack is a mandatory staple for tea-time gatherings across India. Best enjoyed hot with a cup of Masala Chai and spicy green chutney.
Ingredients
Cooking Instructions
Tips & Secrets
- Using rice flour is the absolute secret to achieving a long-lasting professional-grade crunch in your pakodas.
- Adding ajwain (carom seeds) provides a sophisticated professional aromatic depth and aids in the digestion of the snack.
- Squeezing the onions with salt ensures they release their own juices, eliminating the need for added water for a better texture.
- Always fry on medium-high heat; low heat will make the pakodas absorb too much oil and lose their crispiness.
Nutritional Information(Per 1 bowl (120g))
240 kcal
4g
16g
22g
Note: Nutritional values are professional estimates per standard serving (~200-250g / ml) and may vary based on ingredient quality and preparation methods.