Stuffed Whole Onion Pakoras are spicy batter fried snack, which is made with stuffed baby onions. They have a crunchy exterior and a soft spicy interior.
When it comes to Pakoras, I immediately think of Delhi and especially two places. The first is the Khandaani Pakora shop in Sarojini Nagar Market. Hey BM friends, you remember we halted here to buy some while we were on our way to Vrindavan? The other pakora shop is in Gaffar Market, Karol Bagh. This pakora shop was in the by lanes of this very bustling market of Delhi. I remember going to this market very often with mom. Every time we went mom knew that our lunch would be some pakoras or Chole Chawal. I was always greedy and would get two each of all varieties. Mom would not say anything but her eyes would ask – why so many? Hehe .. Bless her, I feel Mom is the best creation of God.
Back to Stuffed Onion Pakoras, we call them Sabut Pyaz ka Pakora, these are made with whole onions, the baby ones. Yes, sabut is whole and onion is pyaz . A criss-cross slit is made, making sure not to slit through and through. The onions are rubbed with salt to remove the pungency and a dry spice mix is stuffed in the slits. The batter is simple with chickpea flour, salt and a pinch of cooking soda. The whole onion is dipped into the batter which goes into the hot oil and deep-fried till golden and crisp. In the process the baby onion cooks up a little and becomes soft, by now they are infused with the spices.
I bet you want to eat some right away. Come on try some right away – what are you waiting for. Let me know your feedback on these delicious and unique pakoras. I will get going to make another platter for The Thali and Platter Festival. And yes, these pakora’s are a part of the Pakora Platter which is the second platter for the Platter Series.
Stuffed Whole Onion Pakora
10 baby onions
Salt to taste
Oil for frying
1 tsp coriander powder
1/2 tsp red chilly powder
1/2 tsp dry mango powder
1/2 tsp fennel seeds, coarsely ground
1/4 tsp garam masala
1 cup chickpea flour
Pinch cooking soda
1/4 tsp red chilly powder ( optional )
Salt to taste
Peel and wash the onions.
Pat dry with a kitchen towel.
Make a criss-cross slit on the top of the onion making sure not to slit through. We want the whole onion.
Sprinkle salt over the onions and rub it gently. Keep aside for 10 minutes.
Mix the spices under stuffing and stuff it in the slits.
Place oil to heat.
Using water make a batter with chickpea flour, salt and cooking soda.
The batter should be of medium consistency.
Dip the whole onion in this batter and carefully immerse it into the hot oil. Similarly, add the rest of the pakoras.
Fry turning once or twice, till nice and golden.
Remove on a kitchen towel.
Let’s check some other varieties of pakoras on these street shops –
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