Low-Oil Crispy Onion Pakoras

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Prep: 20 mins Cook: 25 mins Serves: 4

Ingredients

• 2 large onions (thinly sliced)
• 1 cup singoda flour (water chestnut flour, AIP-compliant)
• 2 tbsp arrowroot powder (thickening agent)
• 1 tsp turmeric powder
• 1 tsp sea salt
• 1/2 tsp garlic powder
• 1/4 tsp ginger powder
• 1 tsp apple cider vinegar (helps with crispiness)
• 6-7 tbsp water (cold, just enough for thick batter)
• 2 tbsp cilantro (fresh, chopped (optional))
• 3-4 tbsp coconut oil (for shallow frying)

Always verify ingredients meet your specific dietary needs and check for allergens.

These crispy onion pakoras use a thick batter method with minimal oil for a healthier version of the classic Indian snack. Perfect for tea time or as an appetizer.

Instructions

For Shallow Frying:

1. Thinly slice onions and soak in cold water for 10 minutes. Drain thoroughly and pat dry with paper towels.

2. In a bowl, mix singoda flour, arrowroot starch, turmeric, sea salt, garlic powder, and ginger powder.

3. Add apple cider vinegar and just enough cold water (6-7 tablespoons) to make a very thick, almost dough-like batter that holds its shape when scooped.

4. Fold in the onion slices and cilantro, ensuring they’re well coated.

5. Heat 3-4 tablespoons of coconut oil in a heavy-bottomed skillet over medium heat.

6. Drop 2-tablespoon portions of the mixture into the pan, slightly flattening with the back of the spoon.

7. Cook for 3-4 minutes per side until deep golden brown and crispy.

8. Drain on paper towels and serve hot.

For Baked Version:

1. Preheat oven to 425°F (220°C).

2. Line a baking sheet with parchment paper and brush with 1-2 tablespoons coconut oil.

3. Follow steps 1-4 from above, making the batter slightly thicker.

4. Drop 2-tablespoon portions onto the oiled parchment, pressing to flatten to about ¼ inch thick.

5. Brush tops with a little more coconut oil.

6. Bake for 15 minutes, carefully flip, then bake another 10-12 minutes until crispy and golden brown.

Tips

• Singoda flour performs better than most grain-free flours for achieving crispiness
• The baked version will be lighter and slightly drier than fried, but still delicious
• Ensure onions are thoroughly dried for maximum crispiness
• Serve immediately with coconut yogurt or chutney