Onion Pakoda Using Onion Powder — Perfect Rainy Day Snack

There's something almost spiritual about pakodas on a rainy afternoon — the sizzle of the batter hitting oil, the smell of onion and spices, the crunch. Onion pakoda (kanda bhajji) is the quintessential Indian monsoon snack. AnnVaya Onion Powder makes the batter preparation faster and the onion flavour more intense, with zero of the work of peeling and slicing.

Why AnnVaya Onion Powder?

Traditional onion pakoda uses thinly sliced fresh onion. AnnVaya Onion Powder, used in combination with sliced onion (or on its own with reconstituted form), adds concentrated caramelised onion depth to the batter itself — which means every bite is intensely savoury, not just the onion strand pieces. It also eliminates the moisture problem that can make pakoda batter soggy.

Ingredients

• 2 medium onions, thinly sliced
• 1 tsp AnnVaya Onion Powder
• 1 cup besan (chickpea flour)
• 2 tbsp rice flour (for extra crunch)
• 1 tsp red chilli powder
• 1/2 tsp turmeric
• 1/2 tsp ajwain (carom seeds)
• Salt to taste
• Water to mix (as needed — just a few tablespoons; onions release moisture)
• Oil for deep frying

Instructions

• Salt the sliced onions and let them sit for 5 minutes — they will release water. Squeeze out excess moisture.
• Add AnnVaya Onion Powder, besan, rice flour, chilli powder, turmeric, ajwain, and salt. Mix well.
• Add water sparingly — just enough for the batter to coat the onions. The batter should be thick, not runny.
• Heat oil in a kadai until a drop of batter rises to the surface immediately.
• Drop spoonfuls of pakoda batter into the oil. Fry on medium heat until golden brown and crispy.
• Drain on paper towels. Serve hot with green chutney or ketchup.

Tips for Extra Crunch

The rice flour is the secret to crunch that holds — don't skip it. Fry in batches to maintain oil temperature. For an extra-spicy version, add finely chopped green chillies directly to the batter. These are best eaten the moment they come out of the oil.

Shop AnnVaya Onion Powder — your secret weapon for the most flavourful pakodas this monsoon.