Onion Potato Pakora Recipe – Authentic Indian Street Food

Last Updated on 2 months by Neha Deshmukh

Onion Potato Pakora Recipe – Authentic Indian Street Food

Hello friends! If you’ve ever wandered the bustling streets of India, especially during monsoon season, you’ve likely been captivated by the aroma of freshly fried pakoras. These crispy, golden fritters are the quintessential Indian snack, and today, I’m so excited to share my family’s recipe for Onion Potato Pakora with you. I first made these with my grandmother, and the memory of her guiding my hands still makes me smile. They’re surprisingly easy to make, and trust me, once you pop one in your mouth, you’ll be hooked!

Why You’ll Love This Recipe

This Onion Potato Pakora recipe isn’t just about a delicious snack; it’s about experiencing a little piece of India in your own kitchen. They’re wonderfully crunchy on the outside, soft and flavorful on the inside, and incredibly satisfying. Plus, they’re perfect for any occasion – a rainy afternoon, a get-together with friends, or simply when you’re craving something savory and comforting.

Ingredients

Here’s what you’ll need to create these golden delights:

• 1 small onion, quartered and thinly sliced
• 1 small russet potato, peeled, quartered lengthwise, and thinly sliced
• ½-1 small Serrano pepper or Thai green chili pepper, finely chopped (adjust to your spice preference!)
• 1-2 tbsp chopped cilantro leaves
• 1 tbsp chopped mint leaves (optional, but adds a lovely freshness)
• ?? tbsp neutral oil (vegetable, canola, or sunflower oil work well)
• 1 tsp lemon juice
• 1 tsp roughly crushed whole coriander seeds
• 1 tsp cumin seeds
• ½ tsp crushed red chili flakes
• 1 ⅛ tsp table salt
• ¼ tsp baking soda
• scant 1 cup chickpea flour (gram flour/besan)
• ⅔ – ¾ cup water

Ingredient Notes

Let’s talk ingredients! A few tips to ensure your pakoras turn out perfectly:

• Besan/Chickpea Flour: This is the star of the show! Besan gives pakoras their signature texture and flavor. Make sure yours is fresh for the best results.
• Coriander Seeds: Don’t skip crushing these! It releases their amazing aroma and flavor. I like to use a mortar and pestle, but you can also use the bottom of a heavy pan.
• Serrano Peppers: These pack a punch! Start with ½ and taste as you go. In my family, we always have a debate about how spicy to make them – some like it mild, others like to really feel the heat!
• Regional Variations in Chili Use: Chili preferences vary so much across India. In some regions, you’ll find milder green chilies used, while others prefer fiery red chilies. Feel free to experiment and find what you love.

Step-By-Step Instructions

Alright, let’s get cooking!

1. In a large bowl, combine the sliced onions, potatoes, Serrano pepper, cilantro, mint (if using), a generous splash of oil (about 2-3 tbsp), lemon juice, crushed coriander seeds, cumin seeds, red chili flakes, salt, and baking soda. Give everything a good mix, ensuring the vegetables are well coated.
2. Now, in a separate bowl, whisk the chickpea flour with ⅔ cup of water until you have a smooth batter. Add more water, a tablespoon at a time, if needed, until it reaches a pourable consistency – think slightly thicker than pancake batter. Pour this into the vegetable mixture and combine well.
3. Heat about ½ inch of oil in a skillet over medium-high heat. To test if the oil is ready, drop a tiny bit of batter in – it should sizzle immediately.
4. Carefully drop heaped tablespoons of the batter into the hot oil, being careful not to overcrowd the pan. Cook for about 3-4 minutes per side, until golden brown and crispy.
5. Transfer the cooked pakoras to a plate lined with paper towels to drain any excess oil.

And that’s it! You’ve just made authentic Indian pakoras.

Expert Tips

• Don’t be afraid to adjust the amount of water in the batter. You want it to coat the vegetables nicely without being too runny.
• Maintaining the oil temperature is key. If it’s too low, the pakoras will absorb too much oil. If it’s too high, they’ll burn on the outside before cooking through.
• For extra crispy pakoras, let the batter rest for about 10-15 minutes before frying.

Variations

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

• Vegan Adaptation: This recipe is naturally vegan! Just ensure your oil is plant-based.
• Gluten-Free Confirmation: Chickpea flour is naturally gluten-free, so these pakoras are a great option for those avoiding gluten.
• Spice Level Adjustment – Mild to Hot: Adjust the amount of Serrano pepper or red chili flakes to control the heat. My friend, Priya, loves to add a pinch of cayenne pepper for an extra kick!
• Monsoon/Rainy Day Special: My family always adds a handful of spinach to the batter during the monsoon season – it’s a cozy and comforting addition.

Serving Suggestions

Pakoras are best enjoyed hot and crispy! Serve them with:

• Mint-Cilantro Chutney: (Recipe below!) This is a classic pairing.
• Tamarind Chutney: For a sweet and tangy contrast.
• A cup of hot chai: The perfect accompaniment on a rainy day.

For the Chutney: Blend cilantro, mint, Serrano pepper, salt, lemon juice, and water until smooth. Optionally whisk in yogurt before serving.

Storage Instructions

Leftover pakoras can be stored in an airtight container at room temperature for up to 2 days. However, they’re best enjoyed fresh! You can reheat them in a preheated oven at 350°F (175°C) for a few minutes to crisp them up.

FAQs

Let’s answer some common questions:

• What type of oil is best for making pakoras? Neutral oils like vegetable, canola, or sunflower oil are ideal. They have a high smoke point and won’t impart any unwanted flavors.
• Can I make the batter ahead of time? Yes, you can! But keep in mind that the batter will thicken as it sits. You may need to add a little more water 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.
• What is the best way to crush coriander seeds? A mortar and pestle works great, but you can also use the bottom of a heavy pan.
• Can I use a different type of potato? Russet potatoes are ideal because they hold their shape well, but you can also use Yukon Gold potatoes.

Enjoy making these delicious Onion Potato Pakoras! I hope they bring a little bit of Indian sunshine into your kitchen. Let me know how they turn out in the comments below!