
Low-Oil Crispy Onion Pakoras
Ingredients
- 2 large onions (thinly sliced)
- 1 cup MISSING INGREDIENT: singoda_flour ()
- 2 tbsp MISSING INGREDIENT: arrowroot_starch ()
- 1 tsp MISSING INGREDIENT: turmeric ()
- 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 MISSING INGREDIENT: water (cold, just enough for thick batter)
- 2 tbsp cilantro (fresh, chopped (optional))
- 3-4 tbsp coconut oil (for shallow frying)
Instructions
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:
-
Thinly slice onions and soak in cold water for 10 minutes. Drain thoroughly and pat dry with paper towels.
-
In a bowl, mix singoda flour, arrowroot starch, turmeric, sea salt, garlic powder, and ginger powder.
-
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.
-
Fold in the onion slices and cilantro, ensuring they’re well coated.
-
Heat 3-4 tablespoons of coconut oil in a heavy-bottomed skillet over medium heat.
-
Drop 2-tablespoon portions of the mixture into the pan, slightly flattening with the back of the spoon.
-
Cook for 3-4 minutes per side until deep golden brown and crispy.
-
Drain on paper towels and serve hot.
For Baked Version:
-
Preheat oven to 425°F (220°C).
-
Line a baking sheet with parchment paper and brush with 1-2 tablespoons coconut oil.
-
Follow steps 1-4 from above, making the batter slightly thicker.
-
Drop 2-tablespoon portions onto the oiled parchment, pressing to flatten to about ¼ inch thick.
-
Brush tops with a little more coconut oil.
-
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