Onion Pakora || Onion Fritters (Paleo, AIP, Vegan)
Prep time
Cook time
Total time
Crispy onion fritters that are deliciously spiced and are gluten free, grain free and legume free!
Author: Indira Shyju
Recipe type: Appetizers
Cuisine: Modern Indian
Serves: 2-3
RecipeIngredients
For the Pakoras:
- 1 of a medium red onion, thinly sliced
- ½ cup cassava flour
- ¼ cup singoda flour or water chestnut flour
- ¼ tsp sea salt
- ½ tsp kashmiri chilli pow (omit for AIP)
- ½ tsp turmeric
- ¼ tsp cumin seeds (omit for AIP)
- ⅛ tsp whole coriander seeds (omit for AIP)
- ⅛ tsp ajwain or carom seeds (omit for AIP)
- ¼ cup plus 2 tbsp water
- About 1 cup Coconut Oil or Ghee for deep frying (Use coconut oil for AIP)
For the cilantro chutney:
- 2 tbsp shredded coconut or fresh grated coconut
- ¼ cup cilantro leaves
- 3-4 fresh mint leaves
- 1 small serrano chilli (optional, omit for AIP)
- ¼ tsp sea salt
- ¼ cup hot water
RecipeInstructions
For the pakoras:
- In a large mixing bowl, add the onions, the flours and all the spices. Use your hands to crush the onions into the flour and spice mixture. Do this for a couple mins until the flour gets a bit wet from the juices released from the onions. Now slowly add the water bit by bit till you get a sticky dough. (It should not be too watery it should be just sticky - see picture below; you may not need to use the entire quantity of water)
- In a deep skillet or kadai (a wok shaped pan) heat the oil or ghee for deep frying. Heat for 4 to 5 mins until very hot. Turn heat between medium and low setting. Now make small balls out of the dough mixture and add into the hot oil (You could also use a spoon to do this)
- Fry the pakoras in batches on medium heat for about 2-3 mins and then flip them over and fry for another 1-2 mins until brown and crispy (take care not to burn them). Transfer to a dish lined with paper towel to catch the extra oil. Serve pakoras warm with cilantro mint chutney.
For the chutney:
- Place all ingredients in a food processor/blender jar and blend till fine consistency is achieved.
Notes
It is important to achieve the right texture for the pakora batter (mixture). It should be thick where you can see individual onion slices and that is what makes a crispy pakora.
I prefer to fry in small batches at a time which allows you to use less quantity of oil for frying
I prefer to fry in small batches at a time which allows you to use less quantity of oil for frying
Recipe by Cook2Nourish at https://cook2nourish.com/2019/01/onion-pakora-onion-fritters-gluten-free-paleo-aip-vegan.html