Delicious and crispy Onion fritters a snack that goes well with your coffee or tea.
My kids are a big fan of Burger King’s onion rings, yes they love it. I cannot get that taste with any other onion rings, even the one which they sell in Sam’s club. I grew up eating this Ulli vada/ onion pakora or onion fritters. Yes it is a wonderful snack that you can get through street vendor in India. My mom never tried to make it at home as it is easily available from street vendors.
But here in US I don’t have choice; I have to make it myself. Yesterday I asked my hubby do you want ulli vada/ onion fritters for your tea. His answer was immediate yes, so tried this one. I have been making it regularly, but never blogged about it. I have baked version of Ulli vada/ onion pakora/ onion fritters in my blog not the fried version. I like to make the ulli vada with red onions rather than any other onions as they are sweeter and when they get fried they are more caramelized and tasty.
While searching in the internet I found out there is Amish Onion fritters which looks more like cake, which I may try next time. However this Ulli Vada/ Onion pakoras / Onion fritters are crispy and imperfect shaped. You can make it gluten free version if you skip Asafetoida from the ingredients. I like to add curry leaves and cilantro. If you don’t have both you can skip both. Try to use peanut oil as it maintains the temperature very well throughout the frying time.
For making this Ulli vada/ onion pakoras you need a red onion, and to get it sliced thinly. Then mixed in with besan/ chickpea flour and rice flour, addition of rice flour ensures the crispiness. My recipe doesn’t add any baking soda. Spices include cumin seeds, turmeric powder and red chili /cayenne pepper powder and Asafetodia. If you want, you can add fennel seeds too. Only important things to remember is add salt last and then add water, make sure to add little by little. You don’t want a soupy one you need chunky dough.
They are best when they come out of oil. Yes warm crispy treat is addictive. Normally eaten as such, but if you want you can use ketchup just like my hubby. Enjoy with your favorite tea or coffee.
Ulli Vada/ Onion Pakora/ Onion fritters
- 4 cups chopped onion
- 11/2 cup besan/ chickpea flour
- ¼ cup rice flour
- 1 teaspoon salt
- ½ teaspoon red chili powder
- 1 teaspoon cumin seeds
- ¼ teaspoon turmeric
- ¼ teaspoon asafoetida optional, remove it if you want gluten free
- 2 sprig curry leaves
- ½ cup water
- Peanut oil for frying
- Peel and chopped the onions as thin as possible (It will cause tears, don’t worry end result is worth it with shedding of tears). Wash and chop curry leaves and coriander leaves finely and set aside.
- In a bowl mix besan, rice flour, salt, chili powder, cumin seeds and asafetodia.
- To this add chopped onion, curry leaves mixture.
- Mix until everything incorporated well and mix once again to combine everything to form dough that you can make balls out of it.
- Heat oil in thick bottomed pan at 375F, when oil is hot, Scoop 1 tablespoon of dough and with spoon and using other spoon gradually place them into hot oil.
- Fry both sides until it is golden brown color.
- Remove from the oil and place it into a tissue paper to remove excess oil.
- Enjoy with ketchup if you want. I like to eat as such.
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This is Swathi ( Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.