The monsoon season is here which means it’s time to drink unlimited amounts of chai with pakora (aka fritters) every time is rains… and upload it on social media because that’s what this season calls for!
I am guilty of switching to chai during this season but my love for coffee is still as strong as ever. I have been experimenting with oats in my recipes and recently made oats onion pakoras. Yes, you read that right! Instead of any besan (flour) I used instant oats and the batter was ready in 5 mins!
When I served a bowl of the pakoras to my family, they really enjoyed the pakoras and didn’t even realize that it was flourless and contained oats. My brother was raving about how delicious the pakoras (fritters) were until three days after making this recipe.
You can enjoy use an appam pan instead of deep frying the pakoras, however, I’m not sure if you’ll get the same taste and satisfaction that a fried pakora with chai gives on a rainy evening!
So, here’s what all you’ll need for this scrumptious oat’s onion pakora recipe. I hope you enjoy it!
Prep Time: 15 mins Frying Time: 15-20 mins Total Time: 30-40 mins
For the pakora batter
- 1 1/2 to 2 cup – Instant Oats. Use as required to bind the batter. If there is too much or too little oats vis-a-vis the onions, the pakoras might not bind/fry well
- 2-3 medium onions, cut into thin slices
- 2-3 green chillies, spice level as desired
- Salt, to taste
- ½ tsp Haldi powder (turmeric)
- ½ tsp dhania powder
- 1 tsp Red chili powder
- ¾ cup water, use more as needed to bind the batter
- 2-3 cups oil to deep fry
- Optional: karipata (curry leaves) and kotmir (cilantro leaves) and ½ tsp ginger finely chopped
- In a bowl, add sliced onions, green chillies, haldi, dhania powder, red chilli powder, salt, optional ingredients and mix
- Next add the instant oats and slightly mix again until fully combined and add water gradually until it binds together and forms a batter and keep aside for 10 mins
- Once the batter is ready, make small pakora in ball like shape and keep ready
- Heat oil in a Kadai and once the oil is hot enough to fry, start slowly adding the pakoras into the oil and ensure its well fried on all sides.
- Remove them once you think they’re well-fried and cooked enough on a tissue paper to soak the excess oil, and repeat the process with the left over pieces
- Oats onion pakora is ready to be served and enjoyed while watching the rain drizzle.
- Enjoy oats onion pakora with chilli sauce/ketchup or some pudina chutney. I also fried some green chillis and tossed them in salt to enjoy with my pakora as I really enjoy spicy and green chillis with everything I eat!
- The pakoras are perfect for appetizers, bite-sized snacks and pair perfectly well with your afternoon tea/coffee, especially in the monsoon season!