Onion Mango Pakora Recipe – Air Fryer Indian Snack

Last Updated on 2 months by Neha Deshmukh

Onion Mango Pakora Recipe – Air Fryer Indian Snack

Hey everyone! If you’re anything like me, you love a good pakora with a cup of chai. And this Onion Mango Pakora recipe? It’s a little slice of sunshine, especially when mangoes are in season. I first made this when I was craving something sweet, savory, and crunchy all at once – and honestly, it hit the spot! Plus, using the air fryer makes it so much easier (and less messy!) than deep frying. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t your average pakora. The combination of sweet, tangy raw mango with the sharpness of onions is just chef’s kiss. It’s a delightful explosion of flavors and textures in every bite. And because we’re using the air fryer, it’s a healthier take on a classic Indian snack. Perfect for a rainy afternoon, a quick evening treat, or even a festive gathering!

Ingredients

Here’s what you’ll need to whip up a batch of these delicious pakoras:

• 2 onions
• 1 raw mango
• ¼ cup gram flour (besan) – about 80g
• ¼ cup rice flour – about 30g
• 2 green chilies
• 2 inch ginger
• 1 handful mint leaves
• 1 tablespoon oil
• Salt to taste
• 1 teaspoon red chili powder
• 2 teaspoons pakora masala

Ingredient Notes

Let’s talk ingredients for a sec! Using raw mango is key here – it gives that lovely tartness that balances the savory flavors. Don’t use a super ripe mango, you want it firm enough to julienne.

The blend of gram flour and rice flour is a game changer for texture. Gram flour gives you that classic pakora flavor, while the rice flour adds extra crispiness. Trust me, it makes a difference!

And finally, pakora masala is the secret weapon. It’s a blend of spices that instantly elevates the flavor. It’s readily available in Indian grocery stores, but I’ll share a substitution tip in the FAQs if you can’t find it.

Step-By-Step Instructions

Alright, let’s get to the fun part!

1. First, peel and thinly slice the onions into rounds. Sprinkle them with a little salt and let them sit for about 10 minutes. This helps release some of the moisture, so your pakoras aren’t soggy.
2. While the onions are doing their thing, julienne the raw mango and set it aside. Then, finely chop the green chilies, grate the ginger, and roughly chop the mint leaves.
3. In a mixing bowl, combine the gram flour, rice flour, red chili powder, pakora masala, and salt. Give it a good mix.
4. Now, add the onions, mango, green chilies, ginger, and mint to the flour mixture. Mix everything well, making sure the veggies are nicely coated.
5. Time to make the batter! Gradually add water, a little at a time, until you get a thick batter that nicely coats the vegetables. Don’t make it too runny! Mix in the tablespoon of oil.
6. Preheat your air fryer to 200°C (390°F).
7. Carefully place small portions of the batter into the air fryer basket. Don’t overcrowd it – you want the pakoras to get crispy all around.
8. Air fry for 12 minutes, flipping them halfway through. Brush with a little oil during the flip for extra crispiness.
9. Serve immediately while hot and crispy with your favorite chutney or sauce!

Expert Tips

• Don’t skip the resting time for the onions! It really does help.
• For extra crispy pakoras, make sure your air fryer basket isn’t overcrowded. Work in batches if needed.
• A light brushing of oil halfway through air frying helps achieve that golden-brown perfection.

Variations

• Vegan Adaptation: This recipe is already naturally vegan! Just double-check your pakora masala doesn’t contain any hidden animal products.
• Gluten-Free Adaptation: If you’re gluten-free, you can substitute the rice flour with an equal amount of gluten-free all-purpose flour or chickpea flour.
• Spice Level Adjustment: My family loves a bit of a kick, but you can easily adjust the spice level. Use only 1 green chili for a milder flavor, or add more red chili powder for extra heat.
• Festival Adaptations: These pakoras are amazing for Diwali or Holi! They’re a perfect festive snack to share with family and friends.

Serving Suggestions

These Onion Mango Pakoras are best enjoyed hot and fresh! I love serving them with:

• Mint Chutney (a classic!)
• Tamarind Chutney (for a sweet and tangy contrast)
• A cup of hot masala chai

Storage Instructions

If you happen to have any leftovers (which is unlikely!), you can store them in an airtight container at room temperature for up to 2 days. To reheat, pop them back into the air fryer for a few minutes until crispy again.

FAQs

What is the best type of mango to use for this pakora?

A slightly tart, firm mango like a Totapuri or a raw Alphonso works best. You want a mango that holds its shape when julienned.

Can I make this pakora without an air fryer?

Absolutely! You can deep fry these pakoras in hot oil (around 170°C/340°F) until golden brown and crispy. Just be careful when frying and ensure the oil is hot enough.

How can I prevent the pakoras from sticking to the air fryer basket?

Lightly brush the air fryer basket with oil before adding the batter. You can also use parchment paper specifically designed for air fryers.

What is pakora masala, and can I substitute it?

Pakora masala is a blend of spices commonly used in Indian cuisine. If you can’t find it, you can make a substitute by combining 1 tsp coriander powder, ½ tsp cumin powder, ½ tsp turmeric powder, ¼ tsp garam masala, and a pinch of amchur (dry mango powder).

How long can I store leftover pakoras and how do I reheat them?

Leftover pakoras can be stored in an airtight container at room temperature for up to 2 days. Reheat them in the air fryer for a few minutes until crispy, or shallow fry them briefly.