Onion Pakoda

To make crispy onion pakoda at home, start by slicing medium-sized onions and mixing them with salt. Let them sit for about 10 minutes to release moisture. Squeeze out the excess water, then mix in chilli powder, chopped ginger, curry leaves, gram flour, and all-purpose flour. Deep fry the mixture in hot oil until golden brown for the perfect crunch.

Traditional onion pakodas are not gluten-free due to the use of all-purpose flour. However, you can easily make a gluten-free version by substituting all-purpose flour with a gluten-free flour blend or chickpea flour (besan) alone. This will still give you a delicious and crispy snack.

Onion pakoda pairs wonderfully with various dips. You can serve them with tomato sauce, mint chutney, or green chutney for a burst of flavor. For a more filling snack, consider serving them alongside a hot cup of masala chai, especially during the winter months.

To store leftover onion pakoda, allow them to cool completely and then place them in an airtight container. They can be kept in the refrigerator for up to 2 days. To reheat, place them in an oven or air fryer to restore their crispiness instead of microwaving, which can make them soggy.

Yes, you can customize the onion pakoda recipe by substituting ingredients. For instance, if you don't have green chilies, you can use red chili flakes for heat. You can also add other vegetables like spinach or potatoes for variation, or use different herbs like cilantro instead of curry leaves for a unique flavor.