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Crispy onion fritters are commonly named payaz pakoras in Pakistan. The onion fritters are a crunchy, tasty, little spiced-up healthy diet. Their outer crust is crispy while on having bites you will feel a kind of sweetness with little softness inside. Serve these savory bites as the best all-time favorite snack recipe and appetizer.

The crispy onion fritters’ crab-like appearance made them versatile and different from regular (palak) pakoras. Fried at the right temperature give perfect required best-taste fritters. Crispy onion fritters are an astounding option to turn the tedious vegetable like onion into a more tasty, crackling, and crispy recipe.

It’s a tasty and easy snack recipe to try! Everybody can make this heavenly amazing recipe in no time. It’s just a quick combination of fresh and delicately sliced onions, and gram flour with some herbs most commonly used (fresh coriander leaves). I always made this enjoyable snack at home especially when there is rain. This snack is best partnered with tea while enjoying a rainy day through your window with soothing music!!.

Most favored snack!

In Pakistan, during “Ramadan “iftar dinners this special snack recipe is always favored. This deep-fried appetizer is well-known among Indian people as well. It’s the most convenient choice to adopt when you are craving something fried that is not only tasty but also focused on health. In Pakistan, you may easily find a lot of spots for fried snacks especially (onion pakoras) in food streets.

But I recommend you guys try it as its recipe is quite easy and satisfying enough to generate fruitful results in your kitchen. It most comfortable and interesting diet to serve to guests at any time.

Well served with!

Crispy onion fritters are served best in amalgam with sauces. I love to have them as it is. But they go well with Cilantro chutney, ketchup sauce, and tamarind sauce typically named Imli chutney. Feel free to make your choice.

About crispy Onion fritters

I will try to let you know more about this recipe (crispy onion fritters) comprehensively through my blog. Here we need to keep a few things in mind while making this recipe with perfection. The first one is the batter consistency the second is the cutting style and the last one addition of spice.

What kind of batter consistency is required?

We need to make the batter of flour (gram flour) with vegetable onion specifically so that neither it is too runny nor thick. It should have consistency to cover up all the other ingredients smoothly and evenly. Moreover, we need to make sure all the other supporting ingredients like potatoes, and fresh coriander leaves give a perfect blend together with spices.

Is there any specific way of Cutting required?

The answer to this question is very simple, Yes! While making this amazing snack recipe with perfection you need to put a little effort into cutting vegetables, especially onions. Here I am attaching the image for a better understanding. A sharp edge knife is essential for delicate cutting. Firstly cut the onion into two even halves. Then make fine thin slices of each half carefully. Here potatoes are required in comparatively fewer amounts so just cut them according to your choice. Just make sure they have a thin shape and size.

Any specific Masala powder is required?

The recipe for crispy onion fritter required only basic spice ingredients that are easily available in the kitchen. Coriander seed powder, salt. chili powder. Forget market-based masala. Some people add a lot of other typical garam masala powder. But I made this recipe by blending a few spices just for flavor to keep it healthy and maintain vegetable taste.

Required Materials

Fresh Ingredients

Blub onions 2-3
Potatoes 1 -1/2
Fresh coriander leaves
Fresh green chilies

Flour

Gram flour 1-1/2 cup (sieved)

Required spices

Coriander powder 1-1/2 tbsp
Cumin powder 1tbsp
Salt 1/2 tbsp
Red chili powder 1 tbsp

For Deep frying

Oil /Ghee (required amount)

Steps to follow

Preparation

Take a deep bowl and add 1 cup of sliced onions, half a cup of thinly chopped potatoes, finely chopped green chilies, and leaves of fresh coriander and cumin powder.
Add 1-1/2 cup of sieved gram flour.
Add spices 1 tbsp of red chili powder, 1/2 tbsp of salt, 1-2 tbsp of coriander seed powder. Whisk well all dry ingredients.
Then add a little amount of water and mix it. Make a consistent batter that will easily cover all ingredients. Avoid making the runny batter.

Frying

Take a deep pan and add 1-1/2 cup of oil. Put the flame on medium to high. Add a small amount of fritter batter to check whether the oil is ready for frying or not. If it starts to cook by changing color then it’s ready for frying.

Take a spoon and add a small amount of batter at even spaces in the pan. Set the stove to medium. Avoid high flame otherwise, pakoras will cook from the outside and remain moist or even uncooked from the inside.

When one side becomes cook change to the other side. Wait until golden brown.

Put all the pakoras on a paper towel or tissue paper. Let the paper soak extra oil.

Let’s go!! wait is over. Serve them with your favorite sauce! Their crispy crab-like appearance makes them more eye-catching!!

Pro tips to follow

Gram flour taste tasting

There is a need for high-quality besan for making this amazing snack recipe. Best-quality gram flour contains a particular aroma that adds more flavor and aroma on roasting. From the market, gram flour becomes bitter sometimes. So it’s better to taste it before use.

Preparation of onions

Cutting of onions should be not too thick nor too thin like hairs if you want to get crispy fritters (pakoras). The thicker slices will not produce crispy fritters and they will be soft and soggy to eat.

Substitute of gram flour

Although onion fritters give the best taste with gram flour it is the core ingredient here. If someone facing allergic issues with gram flour then use other substitutes like wheat flour. At the commercial level chef adds a small amount of corn flour, and salmonella to add more crispness and flavor. So if you want to save their crispiness for a longer period then use their 1-2 tbsp.

Oil temperature

The oil needs to be hot enough otherwise pakoras or fritters will soak up the oil and become heavier and soft. If the oil becomes too hot then the fritter will get a brown color instantly and remain uncooked inside.

The variation that you can try !!

Dry nut addition: Some people love to add some dry nut sweetness to their fritters So add soaked almonds and cashew paste to the fritter batter. It’s totally an option if you want to enjoy this recipe in its original taste.

Addition of Fresh Herbs: During the rainy season when my mother cooked Onion fritter she loved to add mint (pudina) along with fresh coriander because our whole family loved to have greens in every dish. So if you love greens too then add them to alleviate your recipe taste to another level.

Other snack recommendations

Crispy chicken pakora burger