Monsoon showers have already arrived in several parts of the country, and the moment clouds start rumbling, one craving takes over every kitchen: hot, crispy onion pakoras. Between the drizzle, the smell of wet earth and the cool breeze, a plate of crunchy onion and gram flour pakoras alongside a steaming cup of tea makes the season feel complete. This easy recipe comes together quickly and works as a perfect evening or morning tea time snack for the whole family. If you have been looking for a simple way to make these fritters crispier this monsoon, here is everything you need to know, from the ingredients to the exact method.
What you need for the pakoras
Take two large onions and slice them thin and long. Keep two tablespoons of rice flour ready, since this is what gives the pakoras their extra crunch. You will also need one teaspoon of grated ginger and two tablespoons of finely chopped coriander leaves. Besides these, gather regular kitchen staples such as gram flour, green chillies, a pinch of carom seeds, turmeric, red chilli powder, coriander powder and garam masala. For frying, either refined oil or mustard oil works well.
How to make onion and gram flour pakoras
Start by placing the chopped onions in a large bowl, add salt, and set the mixture aside for 5 to 10 minutes. The salt draws out water from the onions, which improves the overall taste of the pakoras. Once that time has passed, add gram flour, rice flour, green chillies, ginger, coriander leaves, carom seeds, turmeric, red chilli powder, coriander powder and garam masala, and mix everything well. Add water little by little as needed to form a thick batter. Keep in mind that the batter should not be too runny, otherwise the pakoras will turn out soft instead of crisp.
Next, heat oil in a deep pan. Once the oil is properly hot, drop small portions of the batter into it using your hands or a spoon. Fry the pakoras on medium heat until they turn golden and crisp. After they are cooked well on both sides, take them out and place them on tissue paper so the excess oil drains off and the pakoras do not feel heavy.
Best ways to enjoy them with tea
Serve the hot onion and gram flour pakoras with green coriander chutney, sweet tamarind chutney or tomato sauce. Pairing them with ginger tea, cardamom tea or masala chai makes the monsoon experience even better. In many households, evening tea with pakoras becomes an almost daily ritual during this season, which is exactly why this recipe comes up again every year once the rains set in.
Tips to make the pakoras extra crispy
To make the pakoras crunchier, mix in a little extra rice flour or semolina into the batter. Avoid letting the mixture sit for too long, since the onions release water over time and thin out the batter. Always fry on medium heat, as this ensures the pakoras turn crisp on the outside while cooking through properly on the inside. Fresh, hot onion and gram flour pakoras made at home during the rainy season do not just add flavour to the evening, they also turn simple moments spent with family into memorable ones.
