Pakora batter | Jhal Pakora | Onion Pakora Recipe:
Pakora, Pakoda, Pakodi are different names of deep fried fritters which are made with besan or gram flour or chickpea flour and very crispy snack to eat. There are many variations of pakoras, above all this one is the Standard Pakora Batter Recipe which is used pretty much in every pakora variations. Either you can eat this as it is or you can add here almost anything like cauliflower (cauliflower pakora), chicken, (vegetable pakora), potatoes, extra onions for onion pakora, cheese etc.
Other then these you can call it a name Jhal Pakora. Whether you want to welcome your guest or just want to enjoy the pleasant rainy day, want to give something quick crispy to your children’s tiffin – crispy and spicy pakora is the best option. Even better with a cup of hot tea or dipping in tomato sauce.
Like any other fried dish, Pakoras are the best enjoyed delicious snacks also easy to cook! Pakoras are something that I grew. With this step-by-step recipe, making this jhal pakora or pakora batter at your home is now easier than ever. Even if you’re a beginner you can’t go wrong with it.
Onion Pakora Recipe with Pakora Batter:
Onion Pakora Recipe or Onion fritters is one of the most popular Onion snacks in South Asian country. This is a very common and popular snack too and also very easy to prepare. When it is rainy or cold or you have a sudden guest or friend at home – this crispy Onion pakora recipe will surely make them feel special. The best thing about this pakora is you don’t need to add any extra ingredients but Onions. Same as Pakora batter recipe, only need a little extra twist.
Basically, we use onions in every type of pakora recipe – in pakora batter recipe if you add more then extra onion slices of your need then you can name this combo as Onion Pakora. Very easy to make, take little time to cook and enjoy this with our favorite Organic Tomato Sauce.
ABOUT ADDING EGG:
Many people don’t like to add Egg in pakora. Some children or picky eaters don’t like to eat eggs because of it’s smell or texture. However, in my opinion Egg help to increase the taste in this pakora and make them fluffy. In this recipe, egg won’t smell but will help to make the batter mixture – softer and will make the fries more crispy, tasty and delicious.
Making crispy spicy Pakora Batter or Jhal Pakora is now easier than ever even if you are making it for the first time. You can add onions to make onion pakora recipe with this. Also, you can add onions, potatoes or other vegetables to make additional pakora. Enjoy these pakoras immediately after preparation with our favorite tomato sauce.
- 1 cup Gram flour or Besan
- 2 Green chili chopped
- 2/3 tsp Red chili powder
- 1/4 tsp Cumin powder (optional)
- 1.1/2 cup Onion slice
- Water - as require to make thick batter
- 1 Egg (optional. It will help to increase the taste)
- Salt - to taste
- 2 pinches Black pepper powder (optional)
- 1/2 tsp Garam masala powder (optional)
- Oil for deep frying
In a large bowl, combine all the ingredients except the water and mix them well. If you are making only Jhal Pakora, add 1/2 cup of onion slice. But add all the onion slices (1.1/2 cup) if you intend to make Onion Pakora.
Add water little by little to make a thick batter (slightly thicker than pancake batter). Beat the batter until fluffy.
Heat oil in a frying pan and reduce to medium. Take one tablespoon of batter and drop them gently and slowly one by one into the oil. If the spoon size is round that will better for round pakora shape
When pakoras are little bit cooked, turn them over to the other side. Fry them until they turn golden brown in color.
Take out them with a slotted spoon from the pan, drain on paper towels to absorb the excess oil.
Now this Jhal Pakora or Onion Pakora / Onion Fritter is ready. Serve this immediately after preparation as a starter / tea-time snack/ children’s’ tiffin with coconut chutney, coriander chutney or with our favorite tomato sauce.
You can add these following things to make variations in Pakora Batter and to increase the testy. By adding this in Pakoras’, these called in different names:
Vegetables Pakora: Eggplant sliced into thin rounds, potatoes round slice or chopped, cauliflower or broccoli broken into florets and blanched chopped cabbage. Use your imagination.
Murgh Pakora / Chicken Pakora: Cut boneless, skinless chicken breast into cubes and marinate in the tandoori for about 30 minutes. Drain excess marinade, dip the chicken in the batter and fry.
Palak Pakora / Spinach Pakora: Mix 2 or 3 cups of chopped spinach with the pakora batter. Drop spoonfuls into the hot oil and fry until golden.
Paneer Pakora: Use cubed paneer cheese.
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