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Best Easy Pyaz Pakora Recipe

Name: Best Easy Pyaz Pakora Recipe
Total time: 30 min
Yield: 110 g
Ingredients: Sliced onions 2 cups; Chickpea flour (besan) 1 cup; Rice flour 2 tbsp; Fresh cilantro, chopped 2 tbsp; Fresh green chili, minced 1 piece; Vegetable oil (for frying) 16 oz; Salt 1 tsp; Red chili powder 1 tsp; Ground cumin 1 tsp; Carom seeds (ajwain) 0.5 tsp; Turmeric powder 0.5 tsp; Water 0.5 cup

Pyaz Pakora is a beloved Indian snack with crispy texture and bold, aromatic spicing. This popular vegetarian treat is a family tea-time favorite and a staple at celebrations and gatherings.

Cook 30 min Difficulty NORMAL 210 kcal

#vegetarian #indian snack #crispy appetizer #tea time

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Ingredients

Main ingredients

Sliced onions 2 cups
Chickpea flour (besan) 1 cup
Rice flour 2 tbsp
Fresh cilantro, chopped 2 tbsp
Fresh green chili, minced 1 piece
Vegetable oil (for frying) 16 oz

Seasonings/Sauce

Salt 1 tsp
Red chili powder 1 tsp
Ground cumin 1 tsp
Carom seeds (ajwain) 0.5 tsp
Turmeric powder 0.5 tsp
Water 0.5 cup

Nutrition summary

Carbohydrates 29 g 55%

Protein 7 g 13%

Fat 7 g 32%

Serving size 110g

Cooking steps

1

In a large bowl, combine the sliced onions with salt and set aside for 10 minutes to draw out moisture.
2

Add chickpea flour, rice flour, chopped cilantro, green chili, red chili powder, ground cumin, carom seeds, and turmeric to the onions. Mix thoroughly.
3

Gradually add water until the mixture forms a thick, sticky batter that coats the onions evenly. Avoid adding too much water—mix just until combined.
4

Heat vegetable oil in a deep pan over medium-high heat (about 350°F). Test by dropping in a small bit of batter; it should sizzle immediately.
5

Drop spoonfuls of batter into the hot oil without overcrowding. Fry, turning occasionally, for 4–6 minutes until pakoras are golden and crispy. Drain on paper towels before serving.

Personalized Q&A

Q. What ingredients give Pyaz Pakora its classic flavor and texture?

The core of Pyaz Pakora's signature identity is the combination of sliced onions and chickpea flour (besan), which together create a savory, aromatic crunch. Spices like cumin, carom seeds, and red chili powder define its bold, unmistakable Indian flavor, while rice flour adds an extra crispy texture to each bite.

Q. How should I control the heat and timing when frying pakoras?

To achieve perfectly crispy Pyaz Pakora, maintain oil temperature around medium-high (about 350°F). If the oil is too hot, pakoras will brown quickly but remain raw inside; if too cool, they'll absorb excess oil and turn soggy. Fry each batch for 4–6 minutes, turning until evenly golden and crisp.

Q. What can I do to prevent my pakoras from getting soggy or doughy?

Ensure the batter is thick but not watery, just enough to coat the onions rather than submerge them. Don’t overcrowd the pan, as this drops the oil temperature and prevents crisping. Fry in small batches and drain each pakora on paper towels right after frying to maintain crunch.

Q. How many calories and carbs are there per serving of this Pyaz Pakora?

Each serving of this Pyaz Pakora contains approximately 210 kcal, with 29g of carbohydrates, which accounts for 55% of its total caloric value. This makes it a moderate-energy snack with a balance of carbs and fats, suitable for a variety of occasions.

Best Easy Pyaz Pakora Recipe

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