Onion Pakora Recipe – Authentic Indian Fritters with Fennel & Mint

Last Updated on 2 months by Neha Deshmukh

Onion Pakora Recipe – Authentic Indian Fritters with Fennel & Mint

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, or during a festive celebration. I remember making these with my grandmother – the kitchen filled with the aroma of frying onions and spices. Today, I’m sharing my go-to Onion Pakora recipe, packed with flavour from fennel and mint. It’s easier than you think, and trust me, totally worth it!

Why You’ll Love This Recipe

This isn’t just any onion pakora recipe. We’re adding a special touch with fennel seed powder and fresh mint, which elevates the flavour to a whole new level. It’s crispy, flavourful, and perfect as a snack or starter. Plus, it comes together in under 30 minutes – perfect for those sudden cravings!

Ingredients

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

• 4 onions
• ½ cup mint leaves
• 1 teaspoon fennel seeds powder
• 2 green chillies
• 1 inch ginger
• ½ cup gram flour (besan)
• ¼ cup rice flour
• 1 teaspoon red chilli powder
• ⅛ teaspoon asafoetida (hing)
• 1 pinch cooking soda
• 2 tablespoons hot oil (for the batter)
• Oil for deep frying

Ingredient Notes

Let’s talk ingredients! A few things make this recipe special:

• Fennel Seed Powder: Don’t skip this! It adds a lovely subtle sweetness and aroma that complements the onions beautifully. You can find it at most Indian grocery stores, or easily make your own by grinding fennel seeds.
• Asafoetida/Hing: This might seem a little unusual, but trust me, it adds a wonderful savoury depth. It also aids digestion – a little bonus! If you’re not familiar with it, it has a pungent smell in its raw form, but mellows out when cooked.
• Gram Flour/Besan: The base of our batter. Make sure it’s fresh for the best flavour and texture.
• Rice Flour: This is the secret to extra crispiness! Adding a little rice flour to the gram flour creates a lighter, crunchier pakora.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, slice the onions lengthwise. This helps them cook evenly and stay a bit more intact in the batter. Then, roughly chop the mint leaves, green chillies, and ginger.
2. In a mixing bowl, combine all the ingredients except the oil for frying.
3. Add about ¾ cup of water. Don’t overmix! Gently combine everything, being careful not to press down on the onions – we want to keep them light and airy.
4. Now, heat the oil for deep frying over medium heat. You want enough oil to fully submerge the pakoras. Once hot, carefully drop clusters of the batter into the oil, using gentle squeezes with your hand.
5. Fry for about 3-4 minutes, until they turn a pale golden colour. Flip them over to ensure even cooking.
6. Increase the heat slightly for the last minute or so. This helps them crisp up quickly and reduces oil absorption.
7. Remove the pakoras from the oil and drain them on paper towels. Serve immediately while they’re still hot and crispy!

Expert Tips

• Don’t overmix the batter! A slightly lumpy batter is better than a smooth one.
• Make sure the oil is hot enough before adding the pakoras. If it’s not hot enough, they’ll absorb too much oil.
• Fry in batches to avoid overcrowding the pan. This will help maintain the oil temperature.
• A pinch of baking soda helps make the pakoras extra light and fluffy.

Variations

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

• Spice Level: Adjust the amount of green chillies and red chilli powder to your liking. For mild, use just one green chilli and ½ teaspoon of chilli powder. For hot, add another chilli and a full teaspoon of chilli powder!
• Gluten-Free Adaptation: This recipe is already naturally gluten-free, as gram flour and rice flour are gluten-free flours. Just double-check your asafoetida to ensure it hasn’t been processed with wheat flour.
• Vegan Adaptation: This recipe is already vegan!
• Festival Adaptations: These are perfect for Diwali, especially with a side of mint-coriander chutney. They’re also a classic monsoon snack – nothing beats hot pakoras and chai on a rainy day! My friend, Priya, always makes these for her Diwali parties.

Serving Suggestions

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

• With your favourite chutney – mint-coriander, tamarind, or even a simple tomato ketchup.
• As a starter to a larger Indian meal.
• With a cup of hot chai (tea).
• Simply as a snack on their own!

Storage Instructions

Honestly, these are best eaten immediately. But if you have leftovers, you can store them in an airtight container at room temperature for a few hours. They will lose some of their crispness, but you can reheat them in a preheated oven at 180°C (350°F) for a few minutes to crisp them up again.

FAQs

Let’s answer some common questions:

1. What is the best type of onion to use for pakoras? Yellow or white onions work best. They have a good balance of flavour and sweetness.
2. Can I make the batter ahead of time? You can, but the onions might start to discolour. If you do make it ahead, add a squeeze of lemon juice to help prevent discolouration.
3. How do I prevent the pakoras from absorbing too much oil? Make sure the oil is hot enough, don’t overcrowd the pan, and increase the heat slightly towards the end of frying.
4. What chutneys pair best with onion pakoras? Mint-coriander chutney is a classic pairing! Tamarind chutney also works beautifully.
5. Can I bake these instead of frying? While frying gives the best results, you can try baking them. Preheat your oven to 200°C (400°F), lightly brush the pakoras with oil, and bake for 15-20 minutes, flipping halfway through. They won’t be as crispy, but still tasty!
6. What is Asafoetida (Hing) and can I substitute it? Asafoetida is a resin with a pungent smell that adds a savoury flavour. If you can’t find it, you can substitute with a pinch of garlic powder, but it won’t be quite the same.

Enjoy making these delicious Onion Pakoras! Let me know how they turn out in the comments below. Happy cooking!