Pakodi: A Beloved Indian Snack
Pakodi, also known as pakora or bhajiya, is a popular Indian snack made by deep-frying vegetables or other ingredients coated in a seasoned gram flour (besan) batter. It’s a favorite during monsoons and is often enjoyed with tea.
Onion Pakodi (Ullipaya Pakodi)
A classic version involves thinly sliced onions mixed with spices and herbs, then deep-fried until crispy. This variant is especially popular in South India.
Onion pakodi, also known as onion pakora or ullipaya pakodi in Telugu, is a beloved Indian snack with deep historical roots. Its origins trace back to ancient Indian culinary traditions, where early references to fried pulse cakes and crispy vegetables appear in Sanskrit and Tamil literature. Notably, medieval cookbooks like the Lokopakara (1025 CE) and Manasollasa (1130 CE) detail recipes resembling modern pakoras, involving gram flour and various vegetables .
The term “pakora” is derived from the Sanskrit word pakvavaṭa, combining pakva (“cooked”) and vaṭa (“a small lump”), aptly describing these fried delicacies . Over time, pakoras became integral to Indian cuisine, especially during the monsoon season, offering warmth and comfort alongside a cup of chai.
The introduction of ingredients like potatoes and chilies by Portuguese traders in the 16th century further enriched pakora variations, leading to diverse regional adaptations across the Indian subcontinent .
Onion Pakodi Recipe
Ingredients:
-
2 cups thinly sliced onions (layers separated)
-
1¼ cups besan (gram flour)
-
1½ tablespoons rice flour (for extra crispiness)
-
2–3 green chilies, finely chopped
-
½ teaspoon ginger, finely chopped or grated
-
1 sprig curry leaves, chopped
-
10 mint leaves (pudina), chopped (optional)
-
½ teaspoon carom seeds (ajwain or vaamu)
-
¾ teaspoon salt (adjust to taste)
-
Oil for deep frying
Instructions:
-
Prepare the Onions: Place the thinly sliced onions in a mixing bowl. Add chopped green chilies, ginger, curry leaves, mint leaves (if using), and salt. Mix well and let it sit for 5 minutes to allow the onions to release moisture.
-
Make the Batter: Sprinkle besan, rice flour, and carom seeds over the onion mixture. Mix thoroughly to coat the onions. The mixture should be moist but not watery. If needed, add a tablespoon of water at a time to achieve the right consistency.
-
Heat the Oil: In a deep frying pan, heat oil over medium heat. To test if the oil is ready, drop a small piece of the batter into the oil; it should sizzle and rise to the surface.
-
Fry the Pakodis: Carefully drop small portions of the batter into the hot oil, ensuring not to overcrowd the pan. Fry until the pakodis turn golden brown and crispy, turning them occasionally for even cooking.
-
Drain and Serve: Use a slotted spoon to remove the pakodis from the oil and place them on paper towels to drain excess oil. Serve hot with coconut chutney, green chutney, or tomato ketchup.