Semolina and Onion Fritters - Indian Pakora Recipe

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Fritters are a common preparation during evening time, especially when it is time for the evening tea. Fritters are commonly called as pakoras or pakodas or vada.

A heavily raining evening is a perfect timing and the mood sets in for various kinds of fritters. Indian fritter recipes are usually simple and made instantly.

Today we share a simple Indian pakora made from the combination of semolina and onion.

Ingredients needed:

Medium sooji or chiroti sooji – 1 cup

Finely chopped onions – 1

Sour yougurt – ½ cup

Jeera – 1 spoon

Curry leaves – 10 to 12 leaves chopped

Coconut grates – 4 spoon

1 long chilly chopped

Hing – a tiny pinch

Chopped ginger – 1 inch piece

Salt – according to taste

Cooking oil – for deep frying

How to prepare Semolina (Sooji) and Onion Fritter (Pakora):

Pour cooking oil in a thick bottomed kadai and heat under low flame. We will use the hot oil for deep frying the vada/fritters/pakora (as you call it!).

Meanwhile, in a mixing bowl, add all the ingredients (except oil) and mix well.

The mixture should not be water. Consistency should be such that, you should be able to make tiny balls out of the mixture.

Now, take a flat plate and grease it with oil (if needed). Dip your hands in water and make sure your palm is wet. Else you will not be able to pat the vada into a flat shape.

Place a small ball of the semolina-onion mixture on the greased plate and pat it flat with the help of your fingers.

When the oil is hot enough for deep frying, drop the vada in the oil. 

Fry until deep golden brown.

Remove the vada from the oil and place on tissue paper so that any extra oil on the fritters will be absorbed by the tissue.

Serve hot pakoras along with evening tea.

This is quick and can be prepared instantly. The mixture of the vada can be prepared immediately. No soaking, no waiting, no using of mixer or blending jar, on the whole, no additional effort.

Optionally, you can serve the fritters along with chutney or tomato sauce. But they taste delicious even on their own.

Here is a no-onion-recipe of a similar rava vada. Recipe here.

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