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.
Until then my mom makes onion pakodas in a very different way, more of flour and less onion, without mint leaves. Big family and cannot spend that much onion for snack sake!
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 maybe for you as tea time snack,am sure you would love this!
Here are some things I noted from making this snack:
- More onion and flours are just to coat it.
- Add hot oil in batter for crispy results - This is one of my top tip for perfect results.
- Do not use too much water. That is the pakoda mix should be thick and sticky, not like bajji batter.
- Main ingredients for a tea shop style vengaya pakoda is mint leaves, ginger, and fennel seeds. In addition green chilli and curry leaves adds flavor. Even a tablespoon of hot ghee will add a nice crunch and flavor.
- Slice onions roughly in length-wise. Clean the mint leaves and chop them roughly as well.Slit the green chilli.
2. Mix everything above in a large bowl,add the bajji mix,fennel,curry leaves,ginger(if desired),salt and 2 tablespoon of hot oil (Mixing hot oil gives a crispier pakoras, also prevents sogginess)
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. 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. Fry till golden in colour and serve hot as a coffee/tea time snack or as starter…
Adding mint leaves and fennel really make this very flavourful!
Onion Pakoda recipe
- 4 Onions
- ½ cup Mint leaves loosely packed
- ¾ cup Bajji bonda mix
- 1.5 teaspoon Fennel seeds soambu
- 2 Green chilli
- 1 inch Ginger chopped finely
- Salt - As needed
- Oil - for deep frying
In case you don’t have bajji mix
- ½ cup gram flour Besan
- ¼ cup Rice flour
- 1 teaspoon Red chilli powder
- ⅛ teaspoon Asafoetida
- 1 pinch Cooking soda
- Salt as needed
- Slice onions roughly in length-wise. Clean the mint leaves and chop them roughly as well. Slit the green chilli.
- Take the above in a mixing bowl. Add the bajji mix, fennel, curry leaves, ginger, salt and 2 tablespoons of hot oil.
- 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.
- 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.
- Fry till golden in colour and serve hot as a coffee/tea time snack or as starter.