Spring onion pakora recipe

Spring onion pakora recipe – It is also called hare pyaz ke pakode. A delicious and indulging breakfast or snack for rainy day or cold winters.

They are crispy from the outside while soft from the inside.

The method of making this pakora is same as every pakora recipe. Batter is made from besan and rice flour along with some spices. Sesame seeds are the only new addition in this recipe and happy to say that we liked it.

I make different pakoras once in awhile. This is not my everyday style snack. I have made this about a month ago when it was cold weather. That time weather was perfect for fried hot food. Since then I forgot and it is lying in my draft and sharing you now before it gets hotter. I know in India, summer has been started already. But in my part of world, it will start soon.

Only two things need to keep in mind while making pakora: first is make thick batter, do not add all the water at once. Add slowly and mix. Secondly, always fry pakora on medium heat. If heat is too high then oil will be too hot. Thus pakora will get brown quickly from outside and will stay raw from inside.

Oh also forgot to tell you that do not let the batter sit for long time otherwise onions will ooze out the water and so batter will becomes runny and thinner.

Check out other pakora recipes
Cabbage pakoda  //  Onion pakoda  //  Dill leaves pakora  //  Palak pakoda

How to make spring onion pakora recipe (Step by Step Photos):

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1) I have used six small stalks of spring onion. Rinse it well.

2) And then chop them. Also chop green chilies and grate the ginger.

3) Take besan and rice flour in bowl and mix in red chili powder, cumin powder, coriander powder, garam masala, turmeric powder, salt and sesame seeds.

4) Then add spring onions, chilies ginger.

5) Mix it well using your hand, rub with your fingers so flour and spices are coated to onions.

6) By adding a tablespoon of water at a time, make very thick batter. It should not be runny at all.

7) Heat the oil in pan or kadai on medium heat for frying. Once oil is hot, add spoonful of batter into the oil. I always use my hand while making pakora, but you can use two spoons as well.

8) Fry few pakora at a time. Do not over crowd them otherwise oil temperature will drop down and pakora will absorb more oil.

9) Keep moving in between for even browning.

10) Once get crispy and golden brown from all the sides remove it onto paper towel lined plate using slotted spoon.

Serving suggestion: Serve them with green coriander chutney or mint chutney and tamarind date chutney or ketchup. It can be served with a hot a cup of tea or coffee as a breakfast or snack.

Step by Step Photos AboveWant to make it perfect first time? Don't forget to check out Step-by-Step photo instructions and helpful Tips & Tricks !!

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Spring onion pakora recipe (how to make hare pyaz ke pakode)

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US measuring cups are used (1 cup = 240 ml)

Servings 2 Servings

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

• 6 stalks or 2 cups Spring onion (green onion or scallion) chopped
• ¾ gram Besan (gram flour)
• 1 tablespoon Rice flour
• 1 teaspoon Red chili powder
• ½ teaspoon Coriander powder
• ½ teaspoon Cumin powder
• ½ teaspoon Garam masala
• a pinch Turmeric powder
• Salt to taste
• 2 teaspoons Sesame seeds
• 2 small Green chilies chopped finely
• 1 teaspoon Ginger paste or freshly grated or crushed
• 3-4 tablespoons Water or less or more as required

Instructions

• I have used six small stalks of spring onion. Rinse it well.
• And then chop them. Also chop green chilies and grate ginger.

making spring onion pakora recipe:

• Take besan and rice flour in bowl and mix in red chili powder, cumin powder, coriander powder, garam masala, turmeric powder, salt and sesame seeds.
• Then add spring onions, chilies ginger.
• Mix it well using your hand, rub with your fingers so flour and spices are coated to onions.
• By adding a tablespoon of water at a time, make very thick batter.
• Heat the oil in pan or kadai on medium heat for frying.
• Once oil is hot, add spoonful of batter into the oil. I always use my hand while making pakora, but you can use two spoons as well.
• Fry few pakora at a time. Keep moving in between for even browning.
• Once get crispy and golden brown from all the sides remove it onto paper towel lined plate using slotted spoon.
• Serve hot or warm

*Nutrition information is a rough estimate for 1 serving

Course: Snack

Cuisine: Indian

Author: Kanan

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