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
Ingredients
10 baby onions
Salt to taste
Oil for frying
Stuffing
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
Pinch salt
Batter
1 cup chickpea flour
Pinch cooking soda
1/4 tsp red chilly powder ( optional )
Salt to taste
Method
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.
Serve hot.
Let’s check some other varieties of pakoras on these street shops –
Day 6 Parathe wali Gali ki Thali
Day 6 Kaddu ki Khatti Meethi Sabzi
Day 7 Sindhi Meal
Day 7 Sev ka Raita
Day 8 A Meal from Kerela
Day 8 Nadan Urulaizhangu Curry
Day 9 Chettinad Wedding Spread
Day 9 Potato Masala
Day 10 Bengali Vegetarian Thali
Day 10 Anarosher Chutney
Week 3
Platters
Day 11 Gujarati Farsan Platter
Day 11 Dudhi na Muthiya
Day 12 Pakora Platter
Stuffed Whole Onion Pakora
Ingredients
- 10 baby onions
- Salt to taste
- Oil for frying
Stuffing
- 1 tsp coriander powder
- 1/2 tsp red chilly powder
- 1/2 tsp dry mango powder
- 1/2 tsp fennel seeds coarsely ground 1/4garam masala
- Pinch salt
Batter
- 1 cup chickpea flour
- Pinch cooking soda
- 1/4 tsp red chilly powder optional
- Salt to taste
Instructions
- 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 pakoras.
- Fry turning once or twice , till nice and golden.
- Remove on a kitchen towel .
- Serve hot .
Notes
Awesome Vaishali, loved reading about your Delhi adventures and I wish I got to taste some of those..this platter is surely so sinful, you know my love for pakodas, will surely want to try it sometime…When I made my pakoda platter, I was so exhausted with the choices, no way would I had planned such an elaborate one…these stuffed onions ones are so sinful, will surely try them…we don’t get baby onions, will have to check it out..
btw the whole platter seems to have atoz pakodas…I am sure you can easily plan one on that basis..hehehe..
Thanks Valli! A TO Z? you hit the nail on the head!:))
Viashali, kudos to you. I always thought bhajiyas and pakodas are mundane snacks and you could bring variety even in that category. I had no idea there are pakoras with whole onions.
What a unique pakora this one is. I am sure my older one will love these. My husband is already planning how to source these onions. He asked me if shallots or pearl onions can work as substitute 🙂
Never had this type of pakoras. Slitting the onions and stuffing it with spices and deep-frying wooowww amazing. I have some shallots at home I will try it out.
We always make onion pakoras when making other ones. But this one is so unique with whole onions and stuffed masala. It makes it so flavorful. Next time going to try this way.
This pakora is completely new to me. Not sure if my family will like it, as they run away from onion, but I would love to try this,something very different.