Raks Kitchen

Home » BACHELOR COOKING » Onion pakoda recipe, Onion pakoda with mint leaves

Onion pakoda recipe, Onion pakoda with mint leaves

by 87 Comments

Onion pakoda
Onion Pakoda recipe – with mint leaves. It’s easy to make flavorful onion pakoda at home. with step by step pictures.
This is the way I make onion pakodas/pakoras … We friends used to go to our hostel canteen(SRC campus,Trichy) in weekends to treat ourselves and escape from our usual mess menu😑. They make hot hot pakodas and the kitchen is quite visible from the dining area too.. I used to take a peek how they are preparing though was not interested in cooking those times…. When I go to my home for vacation I used to tell my mom how they make and the ingredients they use… till then my mom makes onion pakodas in a very different way,more of flour and less onion,without mint leaves…It will be in a harder side,but when she tried this way,it came out really well and since then we always make this now and then…My kid used to love this since he was 3 years old!
Try as a starter for your guests or may be for you as tea time snack,am sure you would love this!
Onion pakoda

Onion Pakoda recipe

Recipe Cuisine: Indian  |  Recipe Category: Snack
Prep Time: 15 mins    |  Cook time: 20 mins    |  Serves: 3

Ingredients

Onions,medium sized – 4
Mint leaves – 1/2 cup loosely packed
Bajji mix – 3/4 cup
Fennel – 1 & 1/2 tsp
Green chilli – 1 or 2
Ginger(optional) – chopped finely or crushed,1 inch piece
Salt – As needed(bajji mix has in it,salt)
Oil – for deep frying

In case you don’t have bajji mix

Gram flour/besan – 1/2 cup
Rice flour – 1/4 cup
Red chilli powder – 1 tsp
Asafoetida – a pinch
Cooking soda – 1 pinch
Salt – As needed

Method:

  1. Slice onions roughly in length-wise. Clean the mint leaves and chop them roughly as well.Slit the green chilli.

    2. chopped onion,mint

  2. Mix every thing above in a large bowl,add the bajji mix,fennel,curry leaves,ginger(if desired),salt and 2 tblsp of hot oil(Mixing hot oil gives a crispier pakoras,also prevents sogginess)

    3. Ingredients

  3. Mix well and then sprinkle very little water and mix well to form a dry mixture, make sure not to add more water,as adding more water will not give you a crispy pakoda.

    4. Mixture

  4. Heat oil in a heavy bottomed pan,when the oil is hot, put the onion mixture in a sprinkled way and deep fry in medium flame.

    5. Deep frying

  5. Fry till golden in colour and serve hot as a coffee/tea time snack or as starter…

Onion pakoda

Adding mint leaves and fennel really make this very flavourful!

Reader Interactions

Comments

  2. just having my coffee in hand and seeing ur post.mouthwatering.Bigh sigh.
    Adding mint leaves in pakoda is a nice idea and surely it will give a yummy flavour.. I usually add in masala vadai.
    Will try next time.

    Reply

  5. Excellent way to have onion pakodas..love all the flavouring! How come I have never tasted this in SRC? May be they did not have the canteen in my time

    Reply

  34. மிகவும் அருமையாக இருக்கின்றது…படங்கள் ஒவ்வொன்றும் கலக்கல்…

    Reply

  39. Hey u're an SRCian ? Me too but just for a year 1991-92. I was staying in the hostel too…Lovely pakoras. I always love the wonderful tips u give with u're recipes which make it just like restaurant style or store bought lik but with a homey goodness! Thanks dear!

    Reply

  42. I too love onion pakoda this way raji.. And they looks sooooo yummy perfect for the current season here .. wonderful snack and evergreen snack.. The first picture is awesome.

    Reply

  43. How gorgeously appealing are these??!! I have never used mint but I think they make a perfect addition during these summer months. Fantastic!

    Soma(www.ecurry.com)

    Reply

  45. V was saying that he is gonna make this for me some day. I am gonna show your recipe 🙂 Can't wait to dig in to the plate.

    Reply

  68. hey raks,
    i tried your recipe today….it was so delicious ….thk u so much…..

    my mil do the same way….your website is so handy that i dont hve to call her and check for the recipe….

    Reply

  70. Hello Rak's Kitchen 🙂

    Your photos look absolutely gorgeous! I'm aching to try out the recipe. I just have a small doubt regarding the besan flour and rice flour quantity. What weight in gms. should I measure as 1 cup? Would 250 gm. be correct? Please do let me know 🙂

    Mouthwateringly awaiting your reply,
    Best,
    G

    Reply

  72. Hello again Rak's Kitchen 🙂

    Thank you for clarifying my doubts. I was not sure of the measurements because as per the metric system 1 standard cup is 240 gm. Which system of measurements do you follow?

    I'll be trying out the recipe today 🙂 It will be a lovely surprise when my chap gets back home.

    Many, many thanks,
    Best,
    G

    Reply

  73. Hi Raks 🙂
    Tried out this recipe today and it came out awesome:) 🙂 even without the bajji mix i was able to get it crisp 🙂 m soooooooooooo happpy 🙂 🙂

    Reply

  74. Am used to making it with more flour n less onions as well…tried this way today and it turned out really well 🙂

    Reply

  75. I am used to making it with more flour and less onions too..Tried this way today and it came out really well… just like the ones we get at shops 🙂

    Reply

  79. I didnt' have mint, but added saunf, curry leaves and cilantro.., and they were just great! The saunf gives it that hotel pakoda flavor! Awesome! i will go through the other recipes you have here and let you know

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *