Soy Flour Onion Pakoras


This week has been all about the amazing win that the Seattle Seahawks have had at Superbowl XLVIII. If you live in Seattle, whether you know and follow American football, whether you are part of the 12th man legacy, you would no doubt have been exposed to what is called the ‘Blue Madness’. Although no ardent follower of American football, I too have caught on the Blue fever and am happy to see celebrations in every corner of Seattle, welcoming the heroes who have brought home the Lombardi trophy.


I had meant to post some sort of ‘Game Food’ before the super bowl, but between potlucks at work and celebrations all around never got to doing it. But, now we are in an even better spot of planning victory parties of our beloved ‘Seahawks’, and this is one item that would fit the bill. I always love experimenting with different types of flours and this is one such experiment that turned out to be a huge success: not only in the dish, but in the formula. i.e with this recipe I discovered that you can successfully substitute soy flour in recipes that call for besan or garbanzo flour. This is a very easy recipe to put together, and very tasty, although it does involve deep frying.


2 cups Soy Flour
1/4 cup Rice flour or one ladle of idly/dosa batter
2 cups of thinly sliced onion
1/4 cup chopped cilantro
1 sprig curry leaves, chopped
1 tsp red chilly powder
1/4 tsp asafoetida
1/2 tsp cumin powder
salt to taste
Oil to deep-fry

Heat the oil in a pan to deep fry the pakoras.

Meanwhile, add the sliced onion into a bowl and sprinkle with salt and chilly powder, mix thoroughly. Let sit for about 5 minutes. The onions will let out moisture and also become more soft and pliable. Now add in the rest of the ingredients and sprinkle water to make a thick dough. You want the batter to just hold together when pinched, so don’t add too much water.


Pinch out small portions of the dough and add it to the hot oil over medium heat.Deep-fry them until they turn light brown in color.
Transfer the fried pakodas to a plate lined with paper towel to remove excess oil.
Enjoy these healthy and delicious pakodas with desired chutney or dip.


Verdict: Crispy and crunchy, these pakoras are perfect in the rainy wet Seattle weather, and especially when celebrating the great Super bowl win we’ve had. You can customize this recipe by adding any veggie/herb of choice. Spinach is an excellent addition.

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