Onion Pakoda Curry

Recipe by
Total Time:
45-60 minutes
Rated : 3.5 Stars
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Deep-Fry Recipe
Difficulty: Easy

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How to Make Onion Pakoda Curry

  • For pakodas:
  • In a bowl, mix all the ingredients (except oil ) together and keep aside for 15 - 30 minutes.
  • Batter should be thick in consistency. Avoid adding more water.
  • Heat oil in a kadai. Reduce heat to medium and drop tsps of the pakoda batter.
  • Use small spoons shaped like an ice cream scoop to get evenly round shape 6 - 7 onion pakodas at a time.
  • Fry till golden colour on both the sides.
  • Drain and place on kitchen towel to absorb excess oil.
  • Final preparation:
  • Break deep fried onion pakodas into small pieces and keep aside.
  • Heat oil in a wide frying pan.
  • Add mustard seeds. When they crackle, add chopped onion and fry till golden colour and crisp.
  • Add curry leaves. Fry for 2 minutes.
  • Add red chilli powder and stir well for 2 - 3 minutes.
  • Add ginger - garlic paste.
  • Stir continuously on a low to medium heat for 2 - 3 minutes or until the raw smell disappears.
  • Add chopped tomato - tomato puree and mix well.
  • Add thick coconut milk, garam masala powder and salt to taste.
  • Cover with a lid and cook on low to medium heat for 10 minutes or until the gravy slightly thickens and creamy.
  • At this point, add pakoda pieces and mix well.
  • Cook again on a low to medium heat for 5 - 8 minutes or until thickens - pakoda pieces well coated with tomato - coconut milk gravy.
  • Sprinkle chopped coriander leaves. Serve hot with Dosa -Idli - Rice - Rotis.
  • Recipe Courtesy: Niya's World