2tsp.Oil for Air frying or as needed for deep frying
Add chickpea flour, rice flour and all the spices together and mix well.
Now add them to finely sliced onion along with coriander leaves.
Leave aside for 10 minutes. The mixture will become moist.
Now add water little by little so that the gram flour mix coats the onion. Do not make the batter runny or it will not turn crisp.
For Air Frying
Pre heat Air fryer to 160 C or 320 F for 6 minutes. Brush the basket with oil and make small pakoda dumplings in one layer on the basket or perforated tray.
Air fry for 8-10 minutes at 360 F for larger pakodas (9 in one batch) . For smaller ones like 13-14 in a batch, air fry for 8-10 minutes at 160 C or 320 F. Brush with oil midway. No need to flip.
Optional Now Air fry at 200 C or 390 F for 2-4 minutes more if you haven't got the brown colour yet.
That's it. Take out and serve your crispy tasty onion pakoda made in Air fryer hot with chutney or ketchup.
For Deep Frying
Heat oil and using a spoon or your hands, put small portions of mixture into medium hot oil. Fry till golden brown and cooked inside.
Drain onto kitchen towel using a slotted spoon and serve hot with green chutney and ketchup. Enjoy onion pakora with hot cup of tea.
Keeping the batter aside ensures that onion release water and hence the pakoras will turn out crisp and not soggy.
When air frying keep checking the pakode to ensure they don't overcook. Don't over crowd the basket.
You can use parchment paper if your pakode stick to the basket.
Always finely slice the onions for best results.
Don't make batter runny or your pakore will not turn out crispy.
You can use the same recipe to make other fritters like those of spinach, green chilli, cauliflower, potato etc.
You will need to make the batter separately and then dip the vegetable in the batter and deep fry or air fry it.
When deep frying, always fry at medium flame and not very high flame. To check if the oil is hot, put in a small speck if the mixture into the oil. If it comes up instantly then your oil is adequately hot.
I prefer to use mustard oil as the cooking medium as it lends its unique taste to the fritters but feel free to use any oil of your choice.
Don’t overcrowd the pan or kadhai or else the fritters will not cook evenly.
Don’t fry on low flame or your pakodas will get soggy.
You can add finely chopped potatoes and chillies to this onion pakoda mix for a delicious variation.
Some people add about a tbsp. of hot oil to the batter to make the pakodas lighter.