Imagine biting into a perfectly crispy, golden-brown onion pakoda that's packed with flavor but doesn't leave you feeling greasy or guilty. These Air Fryer Onion Pakodas are about to revolutionize your snack game, offering all the traditional Indian street food taste with a modern, healthier twist. Whether you're craving a quick appetizer, a monsoon-day treat, or a crowd-pleasing party snack, these pakodas will have everyone asking for your secret recipe!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 2 large onions, thinly sliced
- 1 cup chickpea flour (besan)
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1/2 teaspoon ajwain seeds
- Salt to taste
- Water as needed for batter
Instructions
- Begin by preparing your ingredients. Thinly slice the two large onions and set them aside in a mixing bowl.
- In a separate bowl, combine 1 cup of chickpea flour (besan), 1/2 teaspoon of turmeric powder, 1 teaspoon of red chili powder, 1/2 teaspoon of ajwain seeds, and salt to taste. Mix these dry ingredients well to ensure even distribution of spices.
- Add water gradually to the dry mixture, stirring continuously until you achieve a thick batter that can coat the onions. The batter should not be too runny; it should have a consistency that clings to the onions.
- Once the batter is ready, add the thinly sliced onions to the bowl and mix thoroughly, ensuring that each onion slice is well-coated with the batter.
- Preheat your air fryer to 180°C (356°F) for about 5 minutes. This step is crucial for achieving a crispy texture in your pakodas.
- After preheating, lightly grease the air fryer basket with a cooking spray or brush some oil to prevent sticking.
- Carefully place the coated onion slices in the air fryer basket in a single layer, ensuring they are not overcrowded. If necessary, you can cook them in batches.
- Cook the onion pakodas in the air fryer at 180°C (356°F) for 10 minutes. After 10 minutes, pause the air fryer and shake the basket gently to ensure even cooking.
- Continue cooking for an additional 10 minutes or until the pakodas are golden brown and crispy. You may want to check them a minute or two before the time is up to ensure they do not burn.
- Once cooked, carefully remove the onion pakodas from the air fryer and place them on a plate lined with paper towels to absorb any excess oil.
- Serve the hot air fryer onion pakodas immediately with your choice of chutney or sauce for dipping. Enjoy your delicious and crispy snack!
Tips
- Slice onions uniformly: Thin, consistent slices ensure even coating and cooking.
- Don't make the batter too watery: A thick batter helps the coating stick better and creates crispier pakodas.
- Avoid overcrowding: Cook in batches to ensure each pakoda gets crispy and golden.
- Shake the basket midway: This helps achieve even browning and prevents sticking.
- Serve immediately: Pakodas are best enjoyed hot and crisp, right out of the air fryer.
- Experiment with spices: Feel free to adjust chili powder or add garam masala for extra flavor.
- Use fresh chickpea flour (besan) for the best texture and taste.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
