Crispy Onion Pakora (Halal Recipe)

Ingredients

For the Pakoras:

• 3 large onions (yellow or white), thinly sliced
• 1 cup chickpea flour (besan/gram flour)
• 2 tablespoons rice flour (for extra crispiness)
• 1 teaspoon cumin seeds
• 1 teaspoon coriander seeds, crushed
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder (adjust to taste)
• 1/2 teaspoon garam masala
• 1 teaspoon salt (or to taste)
• 2-3 green chilies, finely chopped
• 2 tablespoons fresh coriander leaves, chopped
• 1 tablespoon fresh mint leaves, chopped (optional)
• 1/2 teaspoon ginger-garlic paste
• 1/4 cup water (approximately, as needed)
• Halal vegetable oil for deep frying

For Serving:

• Green chutney (mint-coriander)
• Tamarind chutney
• Sliced onions with lemon juice
• Hot tea or lassi

Instructions

Preparation (15 minutes):

1. Prepare onions: Wash and thinly slice the onions. Place in a large mixing bowl.

2. Salt the onions: Sprinkle 1/2 teaspoon salt over the sliced onions. Mix well and let sit for 10 minutes. This will help release moisture from the onions.

3. Drain excess water: After 10 minutes, gently squeeze the onions with your hands to remove excess water. You can also pat them dry with a clean kitchen towel.

Making the Batter:

4. Mix dry ingredients: In the same bowl with onions, add chickpea flour, rice flour, cumin seeds, crushed coriander seeds, turmeric powder, red chili powder, garam masala, and remaining salt.

5. Add aromatics: Add chopped green chilies, fresh coriander leaves, mint leaves (if using), and ginger-garlic paste.

6. Form the batter: Mix everything thoroughly with your hands. The moisture from the onions should start forming a batter. Add water very gradually (1 tablespoon at a time) only if needed. The batter should be thick enough to coat the onions but not too wet.

7. Rest the mixture: Let the mixture rest for 5 minutes to allow the flour to absorb the moisture properly.

Frying:

8. Heat oil: In a heavy-bottomed pan or kadhai, heat halal vegetable oil to 350°F (175°C). The oil should be about 2-3 inches deep.

9. Test oil temperature: Drop a small amount of batter into the oil. It should sizzle and rise to the surface immediately.

10. Shape pakoras: Take small portions of the mixture (about 1 tablespoon) and carefully drop into the hot oil. Don't overcrowd the pan.

11. First fry: Fry for 2-3 minutes until light golden. Remove and drain on paper towels.

12. Double fry for crispiness: Once all pakoras are fried once, increase oil temperature slightly and fry them again for 1-2 minutes until deep golden brown and extra crispy.

13. Drain: Remove and place on paper towels to absorb excess oil.

Serving Suggestions

• Serve hot with green mint-coriander chutney and sweet tamarind chutney
• Accompany with sliced onions sprinkled with lemon juice and chaat masala
• Perfect with hot masala chai or sweet lassi
• Great as an appetizer for iftar during Ramadan

Tips for Extra Crispy Pakoras

• Double frying is key for maximum crispiness
• Don't add too much water to the batter
• Rice flour adds extra crunch
• Maintain proper oil temperature throughout
• Squeeze out excess moisture from onions
• Serve immediately while hot

Storage

• Best consumed fresh and hot
• Can be stored in refrigerator for 2 days
• Reheat in oven at 350°F for 5-7 minutes to regain crispiness

Halal Certification Notes

• Use certified halal vegetable oil for frying
• Ensure all spices are from halal-certified sources
• All ingredients listed are naturally halal-compliant

Prep Time: 20 minutes
Cook Time: 15-20 minutes
Total Time: 35-40 minutes
Serves: 4-6 people
Difficulty: Easy

Enjoy your homemade crispy onion pakoras! These golden, crunchy delights are perfect for any occasion and guaranteed to be a crowd-pleaser.