Authentic Onion & Coriander Pakora Recipe – Easy Indian Snack

Last Updated on 4 months by Neha Deshmukh

Authentic Onion & Coriander Pakora Recipe – Easy Indian Snack

Hey everyone! There’s just something so comforting about a plate of hot, crispy pakoras, especially when the monsoon rains are drumming on the roof. I remember making these with my nani (grandmother) during the rainy season – the whole house would smell amazing! Today, I’m sharing my go-to recipe for Onion & Coriander Pakoras, a classic Indian snack that’s surprisingly easy to make at home. Get ready for a little bit of crunch and a whole lot of flavour!

Why You’ll Love This Recipe

These pakoras are seriously addictive. They’re perfectly crispy on the outside, soft and flavourful on the inside, and bursting with the freshness of coriander and onion. Plus, they come together quickly – perfect for a last-minute craving or when you have guests coming over. Honestly, who can resist a golden-brown, spiced fritter?

Ingredients

Here’s what you’ll need to make these delicious pakoras:

• 1/3 cup chickpea flour (besan)
• 2 tbsp cake wheat flour
• 1 tsp baking powder
• 1/4 tsp turmeric powder
• 1 tsp chilli flakes (adjust to your spice preference!)
• 1 tsp coarsely ground cumin
• 1 tsp coarsely ground coriander
• 1/2 tsp salt
• 1/4 cup chopped coriander leaves
• 2 green chillies, finely chopped (or more, if you like it spicy!)
• 1 small onion, thinly sliced
• 100 ml water (approximately – you might need a little more or less)
• Vegetable oil for frying

Ingredient Notes

Let’s talk ingredients for a sec!

• Besan (Chickpea Flour): This is the star of the show! It gives pakoras their lovely texture and flavour. Make sure yours is fresh for the best results.
• Cake Wheat Flour: Don’t skip this! Adding a little cake wheat flour (maida) makes the pakoras extra light and crispy. It really does make a difference.
• Spice Levels: Feel free to adjust the chilli flakes to your liking. Some families love a really fiery pakora, while others prefer a milder flavour. In my family, we always add a little extra!
• Regional Variations: You’ll find that spice blends for pakoras vary across India. Some people add amchur (dried mango powder) for a tangy flavour, or chaat masala for extra zing.

Step-By-Step Instructions

Alright, let’s get cooking!

1. In a large bowl, combine the chickpea flour, cake wheat flour, baking powder, turmeric, chilli flakes, cumin, coriander, and salt. Give it a good mix to make sure everything is evenly distributed.
2. Now, add the chopped coriander leaves, green chillies, and sliced onion to the bowl.
3. Gradually add the water, a little at a time, while stirring continuously. You want to create a batter that’s thick but still dropping consistency – not too runny, not too stiff. Think pancake batter, but a bit thicker.
4. Heat vegetable oil in a deep pan or wok over medium heat. You want enough oil to fully submerge the pakoras. To test if the oil is hot enough, drop a tiny bit of batter into the oil – it should sizzle and rise to the surface.
5. Carefully drop spoonfuls of batter into the hot oil, being careful not to overcrowd the pan. Fry the pakoras until they’re golden brown and crispy on all sides, turning them occasionally for even cooking. This usually takes about 3-4 minutes.
6. Remove the pakoras from the oil and drain them on paper towels to remove any excess oil.
7. Serve immediately while they’re still hot and crispy!

Expert Tips

• Don’t Overmix: Overmixing the batter can develop the gluten in the flour, resulting in tough pakoras. Mix just until everything is combined.
• Hot Oil is Key: Make sure the oil is hot enough before adding the batter. This will ensure that the pakoras are crispy and don’t absorb too much oil.
• Small Batches: Fry the pakoras in small batches to maintain the oil temperature.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is already naturally vegan! Just double-check your vegetable oil.
• Gluten-Free Adaptation: Substitute the cake wheat flour with a gluten-free all-purpose flour blend. Rice flour also works well.
• Spice Level Adjustments: My friend, Priya, loves to add a pinch of cayenne pepper for an extra kick. Feel free to experiment with different spices!
• Monsoon/Rainy Day Snack Adaptation: My nani always added a little grated ginger to the batter during the monsoon season – she said it helped ward off the cold!

Serving Suggestions

Pakoras are best enjoyed hot and fresh! Here are a few serving ideas:

• With a side of mint chutney or tamarind chutney.
• With a cup of hot chai (tea).
• As a starter for a larger Indian meal.
• Simply on their own as a satisfying snack.

Storage Instructions

Pakoras are really best eaten immediately. However, if you have leftovers, you can store them in an airtight container at room temperature for a day. They will lose some of their crispness, but you can reheat them in a preheated oven or air fryer to restore some of the crunch.

FAQs

Let’s answer some common questions:

• What is the best oil for frying pakoras? Vegetable oil, canola oil, or sunflower oil are all good choices. They have a high smoke point and a neutral flavour.
• Can I make the batter ahead of time? You can, but the pakoras might not be as crispy. If you make the batter ahead of time, add a little extra baking powder just before frying.
• How do I prevent the pakoras from absorbing too much oil? Make sure the oil is hot enough and don’t overcrowd the pan. Also, drain the pakoras on paper towels immediately after frying.
• What is the difference between pakora and bhaji? Both are fritters, but pakoras are typically coated in a thicker batter and fried until crispy, while bhajis are often made with a thinner batter and can be steamed or shallow-fried.
• Can I air fry these pakoras instead of deep frying? Yes, you can! Lightly spray the pakoras with oil and air fry at 180°C (350°F) for about 10-12 minutes, flipping halfway through. They won’t be quite as crispy as deep-fried pakoras, but they’ll still be delicious!

Enjoy making these pakoras – I hope they bring a little bit of Indian sunshine to your kitchen! Let me know how they turn out in the comments below.