Ingredients
Equipment
Method
- Slice two large onions into thin, even rounds, not too thick or too thin, and place them in a mixing bowl.
- Add chickpea flour, chopped green chilies, turmeric, cumin seeds, black salt, and chaat masala to the bowl with the onions.
- Gradually mix in water, a little at a time, until the mixture forms small, cohesive clumps that stick together.
- Heat mustard oil in a deep frying pan over medium to low heat until hot but not smoking.
- Carefully drop the onion clumps into the hot oil, frying in batches to avoid overcrowding.
- Fry the pakoras for 4–5 minutes, turning occasionally, until they are golden brown and crispy on both sides.
- Remove the pakoras with a slotted spoon and place them on paper towels to drain excess oil.
- Sprinkle additional chaat masala and/or black salt on top while still hot.
- Serve immediately with masala chai, coriander chutney, or tomato sauce.
- Safety Notes: Use caution when handling hot oil; never leave the frying pan unattended. Ensure the oil is not smoking before adding the batter to prevent burning. Allow the oil to cool slightly before disposing of it.
Notes
Substitutions:
Chickpea flour (besan) can be substituted with a gluten-free flour blend if needed.
Mustard oil can be replaced with vegetable, canola, or peanut oil.
Green chilies can be omitted or replaced with red chili powder for less heat.
Storage: Store cooled pakoras in an airtight container at room temperature for up to 2 days. Re-crisp in a preheated oven at 350°F (175°C) for 5 minutes if needed. Pro Tips: Let the batter rest for 10–15 minutes before frying to allow flavors to meld and improve texture.
Use a spoon to form small, uniform clumps for even cooking.
Fry on medium to low heat to ensure the inside cooks through without burning the outside.
This recipe is vegetarian and can be made gluten-free if using certified gluten-free chickpea
Mustard oil can be replaced with vegetable, canola, or peanut oil.
Green chilies can be omitted or replaced with red chili powder for less heat.
Storage: Store cooled pakoras in an airtight container at room temperature for up to 2 days. Re-crisp in a preheated oven at 350°F (175°C) for 5 minutes if needed. Pro Tips: Let the batter rest for 10–15 minutes before frying to allow flavors to meld and improve texture.
Use a spoon to form small, uniform clumps for even cooking.
Fry on medium to low heat to ensure the inside cooks through without burning the outside.
This recipe is vegetarian and can be made gluten-free if using certified gluten-free chickpea