Onion Fritters

it is said that the first six years of your life are the most important – when everything that happens around you leaves an impression on you. i am sure food falls into that category as well. i have long-standing loves that have their roots in fond childhood memories. and as you might have guessed, these fritters fall into this category 🙂 my earliest and fondest memories of eating these are from the times when i used to spend my summer vacations with my grandparents. these were a common mid-afternoon snack in their house, especially to indulge me and my cousin. i have fond memories of the two of us listening to the sounds of the batter hitting the oil while we waited to sample these little yummies. and then a while later, my grandma would come out with a plate full of fritters, with some ketchup on the side. hot, cripsy and tasty – need i say more? 🙂 despite the years that have passed since then and the increasing number of foods that have become favourites, these still remain one of my favourite comfort foods. i do prefer them with chilli sauce now rather than ketchup, but the joy of biting into them is the same – still lovin it! 🙂 fry some up today and serve them as appetisers or with tea – given that they are very easy to make, you don’t have to worry about the time factor. and after the first bite, im sure you’ll be left craving for more 🙂

2 medium onions cut into full or half rings (*you can use other veges as well – just google for options!)
1-1/2 cups Chickpea flour (besan)
1 tbsp Rice flour
1/2 tsp Red chilli powder
A pinch Baking soda
Salt, to taste
Oil for deep frying

Making the Onion Fritters:
Pour sufficient oil into a saucepan and put on medium heat until it is ready for frying. Mix the chickpea flour, rice flour, red chilli powder, baking soda and salt until it is well blended – if you can, sift the mixture to ensure everything is evenly distributed. Add water bit by bit and mix until you have a thick batter – make sure there are no lumps in the batter though. Take a couple of onion slices, dip into the batter, slosh it around a bit until thickly coated and then quickly drop it into the oil – be careful though. (*Note: “drop” doesnt mean throwing it in from a height; that’s just plain dangerous – i speak from experience!) If you are planning to fry more than one at a time, keep your ladle on hand to seperate the pieces that stick together. Fry the fritters until they turn golden brown, remove and drain on kitchen towels – and serve right up! 🙂



  1. Hi yamini

    those pakoras looks so yummy. I am happy you could make them It is such a simple but a sure hit everytime you make them. Continue the good work.

  2. @Snehalatha: they are super yummy, esp on rainy days! 🙂

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