Onion pakoda is one of the types of fritters that tastes heavenly. This classic side dish or appetizer is most people’s favourite, especially on a rainy day. Being a Punekar, I get to enjoy rain quite often and this flavourful fritter takes that experience and fun a notch higher. Such is its taste. Have it with green chutney and a cup of tea alongside to know what exactly I am trying to say. You hardly require 5-6 ingredients to make onion pakodas. You can add carom seeds and asafetida along with those items to make sure the pakodas do not go hard on your stomach. To make crispy and tasty onion pakodas, you need to know certain basic tips and tricks. Read on to know about the same.
Tips to Make Crispy Onion Pakoda
You can use any type of onion you want to make pakodas. You just need to keep a few things in mind while making fritters.
How Should You Slice Onions?
Onions should be sliced thinly for the pakodas to cook faster and become crispy. Thickly cut onions can remain undercooked while frying pakodas.
Should You Add Baking Soda?
Adding baking soda to the pakoda batter is not necessary. However, if you wish to add an extra fluffiness and a soft texture to the same, you can add a pinch of baking soda to the batter. Adding a bit of extra water to the batter can also help you make soft pakodas.
The Secret to Make Crispy Pakoda
Adding a few drops of oil to the pakoda batter can offer crispiness to pakodas. It also prevents too much oil absorption by fritters while frying. Also, do not add much water to the batter.
Ideal Temperature to Fry
You should always fry fritters over medium flame. And, make sure the oil is not too hot or too cold. Frying onion pakoda in extremely hot oil can burn its outer layer but the inside will remain undercooked. On the other hand, frying the fritters in oil that’s not hot, can lead to too oil-laden pakodas.
