Recipies

Onion Pakora (प्याजको पकौडा)

About Onion Pakora (प्याजको पकौडा)

Onion Pakora, or 'Pyaaj ko Pakoda' in Nepali, is a beloved deep-fried snack in Nepal, enjoyed across all regions and social strata. It's a common street food, tea-time accompaniment, and a staple during festivals and gatherings. The crispy, savory fritters made with sliced onions and spices are a favorite for their simplicity and delicious taste, often served with a spicy chutney or sauce.

Picture of Onion Pakora

History

While pakoras themselves are believed to have originated in the Indian subcontinent, they have become deeply integrated into Nepalese cuisine and culture. There isn't a specific historical record detailing the exact time when onion pakora became popular in Nepal. However, given the shared cultural and culinary heritage with India, it's likely that the recipe traveled across the border and was adapted to local tastes and ingredients. Over time, Nepalese cooks have developed their unique versions of onion pakora, often incorporating local spices and methods. Today, onion pakoras are an integral part of the Nepalese culinary landscape and an easily accessible and affordable snack, enjoyed by all.

Fact 1

Onion pakoras are a popular street food in Nepal, readily available at stalls and small eateries.

How to prepare?

Onion - 2 medium, thinly slicedGram flour (besan) - 1 cupRice flour - 2 tablespoons (optional, for extra crispiness)Ginger paste - 1 teaspoonGarlic paste - 1 teaspoonGreen chilies - 1-2, finely chopped (adjust to taste)Coriander powder - 1 teaspoonTurmeric powder - 1/2 teaspoonRed chili powder - 1/2 teaspoon (adjust to taste)Salt - to tasteFresh coriander leaves - 2 tablespoons, choppedWater - as needed to make the batterVegetable oil - for deep frying

Learn step by step to prepare Onion Pakora

  • 1
    In a mixing bowl, combine sliced onions, ginger paste, garlic paste, green chilies, coriander powder, turmeric powder, red chili powder, and salt. Mix well and let it rest for about 5-10 minutes.
  • 2
    Add gram flour and rice flour (if using) to the onion mixture. Mix well.
  • 3
    Gradually add water, a little at a time, to form a thick batter, ensuring there are no lumps. The batter should be coating the onions well.
  • 4
    Add chopped fresh coriander leaves. Mix well.
  • 5
    Heat vegetable oil in a deep frying pan or kadai over medium heat. The oil should be hot enough for the pakoras to fry properly.
  • 6
    Take a small amount of the batter using a spoon or your fingers and gently drop them into the hot oil. Do not overcrowd the pan.
  • 7
    Fry the pakoras until they turn golden brown and crisp on all sides, flipping them occasionally.
  • 8
    Remove the fried pakoras using a slotted spoon and place them on a paper towel to drain excess oil.
  • 9
    Serve the hot and crispy onion pakoras with chutney or sauce of your choice. Enjoy!
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